Find out how to flip brown bananas right into a scrumptious curd – recipe | Waste not

Find out how to flip brown bananas right into a scrumptious curd – recipe | Waste not

My analysis for this column results in all types of tasty discoveries, a few of which turn into agency household favourites. At this time’s recipe is one among these: it takes simply minutes to make an enormous jar stuffed with curd and it tastes heavenly – like a gooey, wealthy, banana-flavoured dulce de leche. I typically eat it straight from the jar, or as a yoghurt-topper, or heat and unfold on toast, or drizzled over final week’s brown sugar pavlova, which is a good way to make use of up complete eggs in a single dish, as a result of the whites go into the pavlova and the yolks into the curd. The 2 are then reunited in an elaborate mess of meringue, curd, whipped cream, flambeed bananas, toasted coconut and date syrup (all of that are elective and/or to style).

Brown banana curd

These things is crazy-delicious and comes with a warning: it’s very addictive. It can preserve within the fridge for as much as a month, although our most up-to-date batch lasted all of three days.

Curd is often made with citrus fruit, nevertheless it additionally works very properly with every kind of different fruit, together with rhubarb, gooseberries and blackberries. Brown bananas are my favorite, nonetheless, as a result of they remodel into toffee-like deliciousness when mixed with melted muscovado sugar. Curd is a good way to make use of up a surfeit of egg yolks, although it additionally works with complete eggs.

100g peeled brown banana flesh
50g gentle muscovado sugar
, or different sugar
3 egg yolks, or 2 massive complete eggs
50g butter
1 tsp vanilla extract
, elective
1 tbsp rum, elective

Mash the banana, then put it in a saucepan with the sugar and cook dinner on a medium-high warmth, stirring, for 5 minutes, till the combination begins to bubble and brown a bit. Flip down the warmth to very low, then whisk within the egg yolks and stick with it cooking on a low warmth, stirring consistently and scraping the edges and backside of the pan with a spatula, till the curd bubbles and thickens sufficient to coat the again of a spoon, or reaches 75C.

Take off the warmth, then stir within the butter and, if utilizing, the vanilla extract and rum.

Pour the curd right into a sterilised jar, go away to chill (assuming you may resist the temptation of the nice and cozy curd), then seal and refrigerate.

Supply hyperlink