Go to the Recipe: Banana Custard
Great recipe wich I can't wait to try. Question: What centrifuge do you use in your kitchen, and are there any centrifuges you can suggest within the reach of the typical "chefsteps" home cook that would be worth buying?
We use the Thermo Scientific X1 centrifuge with refrigeration, and fixed-angle high speed rotor that has a capacity of 1.5L. This is, a bit expensive for the home chef, but I've now placed a link to this item on Amazon in the banana custard recipe's equipment list. This one is a more affordable pro model that is very similar to what we use. Cheaper centrifuges are available, and really only two or three things matter: (1) capacity, get the biggest rotor that you can afford; (2) maximum relative centrifugal force, higher is better (but capacity matter much more); (3) refrigerated or not, refrigeration is nice, but runs the cost up a lot.
When baking, it seems the rule of thumb is the browner the better with bananas to get better flavor - is the same true with this custard?
great recipe! do you prefer a waring blender to a standard vita prep? Im just curious if its a preference for any particular reasons but it does look more cost effective. Also I assume you keep the banana peels on for the pectin in them? are there any concerns about pesticides? since banana skins are not usually eaten I'm concerned there could be a very high amount of pesticides in them.(I suppose in this case organic would be the way to go hehe.) Great work!
- originally posted by passion8food
Yes, we think they're both good blenders. But we've been really happy with our Waring Xtreme blenders. In some situations we think they even out perform the VitaPrep.The banana skins are kept on mostly to keep the bananas intact during the cooking step.
Super sleek recipe and execution that I'm dying to try (i have a banana dessert in the early stages of conception, however being a pastry chef in South Africa means no centrifuge.) The one question I have, pertains to the quantity of the banana water/puree. I see that this is quantified by the number of bananas rather than mass? Given the precision of the rest of the ingredient quantities, surely consistency will vary? Very chuffed to have found this site, I have spent most of my day off going through all the posts!
- originally posted by Glen Emil Foxcroft Williams
HI guys, love the website but this recipes is quite confusing.If skipping the centrifuge option as stated, and using the low-tech version, you say add heavy cream and butter. There is no mention of either in the ingredients list. How much are you using? Also when scaling the recipe in the 'quantify box' half is 7 bananas yet the video says 6.I don't really understand why, even in the video, you say place 6 bananas in a water bath and cook for 2 hours at 74C. Then go on to say add THE cream etc. Why specify one ingredient amount and not another? In fact I would imagine it's more important to specify the cream, butter or egg yolks amounts here over bananas.I'm not taking a shot here, I actually think it's an amazing site and you guys are doing great innovative work. Was just trying the recipe out and got confused.
Tony — Fair point. We'll fix this recipe to create a separate, simplified version.
Just shows the dedication & passion. Just saw the other version - Someday I will have a centrifuge!Many thanks Chris, Fantastic work.
Thanks for helping us improve our site Tony. Be sure to check out our forum sometime. It's a great place to interact with our team directly.
Add banana custard to you dish @2:26
- originally posted by Grammarama
You should make a variant on this recipe with fresh sweet corn to make ice cream. Make the corn water, use that in the base for the custard, which would be the base for some ice cream.
Hey guys,
I really appreciate you created a simpler version of this banana custard, but the consistency of this recipe seems to be much smoother and lighter. So to get closer to this version without a centrifuge, couldn't I just use the banana juice (made according to your recipe) instead of the banana water?
What piping bag/tips do you guys use?
Will the color turn brown if you sous-vide the bananas, blend it and leave it in the fridge overnight? I don't have immediate access to a centrifuge so i'll have to sous vide the night before accessing a centrifuge...
I managed to get access to a centrifuge and made molten chocolate cake with centrifuged banana custard!
It was spectacularChocolate got a bit overpowering and could barely taste banana custard. Nonetheless, it was fun experimenting.
Soo... I need recommendation. I saw another recipe called "banana juice". Can i use that instead as a base recipe for making a banana pastry cream? Cause it doesn't require a centrifuge, and the banana juice would most likely have more banana flavor.. i think (I'm thinking of using pumpkin instead, and making pumpkin pastry cream with mascarpone cheese for a plated dessert)
I'm betting most folks have a centrifuge at home. they just call it a washing machine. I'll be putting my macerated fruit in canning jars and using towels to hold the jars in place and let it run on spin. should do the trick. Works for potato chips, works for Wool, heck, it even works on the hubby's smelly socks.
I'm going to toss my 2 cents worth. the limiting factor for home cooks is, of course, the centrifuge. but, you don't need a dedicated piece of lab equipment. I cannot tell you how many things I have put to 'off label' uses in my life. I don't have a centrifuge. but, the job is about the job, not the device. I'm betting, like me, most folks DO have a centrifuge at home. I call mine the Washing Machine.
I lay a couple of layers of towels in the bottom, distribute canning jars with my solution, evenly, place rolled towels between the jars and a couple more on top of the jars and set the cycle to 'spin'. Just don't forget and toss the jars in the dryer....
Just what is 'banana water'?
To make the banana juice, I got reasonable results by throwing the cooked bananas into my (centrifugal) juicer.
