Banana Chocolate Cream

Yields:	6 servings
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	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

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Ingredients

8	each	macaroons	coconut
2	each	oranges	juice only, strained
1	tablespoon	rum	optional
6	each	bananas
1	each	orange zest	grated
3/4	cup	whipped topping, prepared	whipping cream, whipped
1/4	cup	chocolate	grated coarsely
2	each	oranges	skinless sections
1	x	other recipe	basic confectioners custard
1	cup	milk
1	each	vanilla bean	or 1 teaspoon pure vanilla extract
1/4	cup	flour, all-purpose
1/2	cup	powdered sugar
3	large	egg yolks

Directions

Arrange the macaroons in 2 serving dishes.

Combine orange juice and rum, then drizzle over the macaroons.

Let stand for 20 minutes. Mash bananas with a fork.

Stir orange rind into the confectioners' custard, then fold in the bananas.

Fold in the whipped cream, then mound the banana mixture over the macaroons.

Sprinkle evenly with grated chocolate. May be refrigerated for 3 to 4 hours before serving if desired.

Arrange orange sections around side of each dish as a border just before serving.

BASIC CONFECTIONERS' CUSTARD directions:

Combine the milk and the vanilla pod in a small saucepan.

Cook over medium heat to just below the boiling point. Combine the flour and sugar in a medium mixing bowl, blending well.

Add the egg yolks and beat thoroughly with an electric mixer.

Remove the vanilla pod from the milk (then dry and store for later use).

Pour the milk slowly into the flour mixture, stirring constantly with a wooden spoon until well blended.

Pour the milk mixture into the top of a double boiler. Cook over boiling water, stirring constantly, until the custard is thick and smooth.

Cool to lukewarm.

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Member Review

Evil Jungle Prince with Chicken (Or Mixed Vegetables)

This is a great recipe. It's really easy to make and tastes great. I didn't use the cabbage though. I poured the coconut milk over rice and it was fantastic. I would put in more lime leaves to add more flavour.