Caramelized Banana Custard With White Chocolate & Hazelnut CrumbRecipe By: Sean MacDonald, Chef at ēst
Toronto’s newest tasting menu restaurant, ēst, showcases the diversity of Canadian cuisine through small, artfully-plated fare. The buzz-worthy joint — located in Toronto’s Riverside neighborhood — has a minimalist, Scandi-style interior filled with Caesarstone quartz, providing the perfect backdrop for the roster of Instagram-worthy dishes. Chef Sean MacDonald shares his delectable banana custard recipe to try at home.
For The Custard
- 420 g ripe banana
- 210 g whey (or buttermilk)
- 2 tsp brown sugar
- 1/2 tsp corn starch
- 1/4 tsp salt
- 1/4 tsp cinnamon
For The Crumb
- 1/2 cup white chocolate
- 1/2 cup peeled hazelnuts
- 1/4 tsp salt
Make The Custard
- Put large pot on stove and bring to boil. Combine all ingredients in blender. Pour into mason jars 2/3 full. Seal tight.
- Place in boiling water, completely submerged. Cook for 3 hours, keep toping up with water to ensure jars covered.
- Take out of the water and let cool. Place in fridge and cool. Open jars mix with spoon and serve.
Make The Crumb
- Set oven to 400°F. Place chocolate and hazelnuts on baking trays lined with parchment (separate trays).
- Put in oven and cook for about 8 to 12 minutes, taking out the chocolate and stirring it to make sure the chocolate cooks evenly and the sugars crystallize. Ensure the hazelnuts toast evenly. Chocolate should be golden brown and smell like caramel and hazelnuts should be light brown.
- Transfer the hazelnuts and chocolate to a food processor and pulse until crumbly. Add the salt and let cool.
- Serve the caramelized white chocolate on top of the banana curd topped with your favorite ice cream. At ēst, we add hazelnut praline, sesame cinnamon cake crumb and top it with a dollop of vanilla mint ice cream.