Yogurt Custard With Banana Food

SKINNY CREAMY CUSTARDS

Steps:

• Preheat oven to 325° F. To caramelize sugar: In an 8-inch heavy skillet, cook 1/3 cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low. Cook about 5 minutes or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.
• Immediately divide caramelized sugar among four 6-ounce custard cups; tilt cups to coat bottoms evenly. Cool slightly.
• Meanwhile, in a medium bowl, combine eggs, yogurt, 1/3 cup sugar, and vanilla.
• Place custard cups in 13x9x2-inch baking pan. Divide egg mixture among custard cups. Place baking pan on oven rack. Pour hottest tap water available into baking pan around custard cups to a depth of about 1/2 inch.
• Bake for 30 to 35 minutes or until a knife inserted near centers comes out clean. Remove cups from water. Cool on a wire rack. Cover and chill flans in cups for 4 to 24 hours.
• To unmold flans, loosen edges with a knife, slipping point between flans and sides of custard cups. Invert a dessert plate over each flan; turn over plate and custard cup together. Remove cups from flans. Spoon any caramelized sugar that remains in cups on top of flans.

BANANA YOGURT CUSTARD

Steps:

• take custard powder n milk in a pan . mix well cook on medium heat stirring continously.
• let it cool.
• peel n grate the bananas
• add sugar to the custard n mix.
• in a large bowl take the grated bananas add hung yogurt , cooled custard n mix well.
• check for sugar adding more if required.
• transfer mixture into a serving bowl top with grated chocolate n serve.

YOGURT CUSTARD

Steps:

• Preheat oven to 300°F.
• Put the yogurt in a bowl. Beat lightly with a whisk until smooth and creamy. Add the condensed milk. Mix it in thoroughly. Pour the mixture into a 2-cup ovenproof dish and cover it, with foil if necessary. Put this dish into a larger ovenproof dish-or a baking pan-that can hold enough water to come halfway up the sides of the smaller dish and act as a bain-marie. Pour very hot water into this second dish and place both dishes in the oven. Bake for 40-45 minutes or until set. Remove from oven. Lift out the smaller dish and allow to cool. Cover and refrigerate until needed.

CLASSIC BANANA BREAD WITH YOGURT

Steps:

• Preheat oven to 350°F.
• Combine the flour, baking soda, and salt, stirring with a whisk.
• Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute).
• Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended.
• Add flour mixture; beat at low speed just until moist. Spoon batter into an loaf pan coated with cooking spray.
• Bake at 350°F for 50 minutes to 1 hour (depending on size of loaf pans) or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

YOGURT CUSTARD WITH BANANA

Steps:

• Start making the custard the same way as in the preceding recipe. Put in the oven to bake. When the custard is set (after the 40-45 minutes of baking), remove it from the oven. Cut 1-2 bananas into 1/8-inch rounds and lay these evenly over the custard, overlapping them slightly, if you wish. Combine the ground cardamom and sugar and sprinkle over the top. Bake another 5-7 minutes or, better still, put it briefly under the broiler to caramelize. Cool, cover, and refrigerate until needed.