Banana Custard with Dates, Honeycomb and Pistachios

• very ripe bananas↗3
• full‑fat cream (30%+)450мл ml
• golden fine sugar↗100г g
• eggs↗6
• lime↗1

  zest

• sliced Medjool dates100г g
• honeycomb↗50г g

  broken into pieces

• sliced salted pistachios2 ст. л. tbsp
• dried banana chips↗50г g

Step-by-step instructions

1. 1

   Puree the bananas with an immersion blender and transfer them to a heavy saucepan, add the cream. Gently heat over medium heat, stirring constantly, until the mixture begins to steam.

2. 2

   In a separate bowl whisk the fine sugar with the eggs until a pale mixture forms. Gradually pour the hot banana mixture into the eggs while whisking, then return everything to the saucepan.

3. 3

   Cook over low heat, stirring constantly and scraping the bottom, until the custard thickens and reaches 78 °C (check with a thermometer). Add the lime zest, whisk again with a hand blender, pass through a sieve into a jug and divide into six serving glasses or a mold.

4. 4

   Cover the surface with cling film and chill for at least 3 hours, preferably overnight, until the custard sets. Before serving, sprinkle with sliced dates, broken honeycomb, chopped pistachios and dried banana chips.