We are just crazy about bananas! This cream cheese custard filling goes wonderfully in our Hummingbird Cake.
Ingredients
SPECIAL EQUIPMENT
- quarter sheet pan, lined with plastic wrap
Directions
- In a small bowl, combine gelatin and water. Set aside to bloom.
- In a saucepan, whisk flour and sugar. Add eggs and milk, whisk until smooth.
- Add Agave Nectar and Madagascar Bourbon Vanilla..
- Cook on medium-low heat for 8-10 minutes, whisking constantly, until mixture begins to thicken.
- Bring to a boil on medium-high heat and whisk vigorously for one minute.
- Remove from heat and stir in the bloomed gelatin until it is melted.
- Add the cream cheese and Banana Compound. Whisk or use a hand blender until all the cheese has melted.
- Pour into a quarter sheet pan lined with plastic and cover, making sure the plastic touches the custard so no skin forms.
- Chill for two hours or overnight. If using right away, freeze for 20-25 minutes or until the filling is set.
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