Chocolate Banana Custard Slice Recipe

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Chocolate Banana Custard Slice
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Ingredients
14
Count
Nutrition
214
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. First make the base. Arrange the crispbreads on the bottom of a rectangular baking dish or plastic tupperware container cutting some in half so that the entire base is covered.
  2. Add water and sugar to a small saucepan and boil for 5 minutes. Take off heat and add liqueur. Allow to cool slightly.
  3. Using a tablespoon, gently pour a small amount of syrup over each crispbread until it is totally covered. Leave for 5 minutes and repeat process. There may be some syrup left over depending on how thick your crispbread is.
  4. Next prepare the jelly. Empty 2 packets into a bowl and add boiling water. Stir until the jelly crystals have dissolved, and then add the cold water.
  5. Leave the jelly out of the refrigerator to slowly cool down while you make the custard.
  6. Heat 4 cups of milk in a saucepan until quite warm.
  7. In a separate bowl add the custard powder to the remaining 2 cups of milk and dissolve well.
  8. Add custard-milk mixture into hot milk and stir immediately.
  9. Add the sugar while continuously mixing.
  10. When the custard thickens add the butter and mix well.
  11. Tip about half the custard into another bowl and add the vanilla essence.
  12. In the original saucepan add the couverture and cocoa powder and stir until well combined and smooth. (You can add an extra tablespoon of sugar if you like).
  13. Pour chocolate custard over soaked crispbreads spreading it out evenly. Put into the fridge to cool.
  14. Cover the vanilla custard with cling wrap so that it doesn't get a skin.
  15. Once cool, cover the chocolate layer with the vanilla custard and put back into the fridge.
  16. Once the custard is cool, very gently add the jelly layer over the top. The jelly should have cooled down and slightly thickened. Start by adding a ladle full in one corner. The jelly should not penetrate the custard layer, if it does start to run into the custard put it back into the fridge and wait until it cools further.
  17. Slowly add all the jelly until a yellow layer has formed over the custard covering it completely.
  18. Refrigerate for 4 hours or preferably overnight.
  19. Slice and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 214.38 Kcal (898 kJ)
Calories from fat 40.16 Kcal
% Daily Value*
Total Fat 4.46g 7%
Cholesterol 33.36mg 11%
Sodium 108.19mg 5%
Potassium 261.36mg 6%
Total Carbs 37.9g 13%
Sugars 24.51g 98%
Dietary Fiber 0.25g 1%
Protein 4.98g 10%
Iron 0.3mg 2%
Calcium 188.3mg 19%
Amount Per 100 g
Calories 82.01 Kcal (343 kJ)
Calories from fat 15.36 Kcal
% Daily Value*
Total Fat 1.71g 7%
Cholesterol 12.76mg 11%
Sodium 41.39mg 5%
Potassium 99.98mg 6%
Total Carbs 14.5g 13%
Sugars 9.38g 98%
Dietary Fiber 0.09g 1%
Protein 1.9g 10%
Iron 0.1mg 2%
Calcium 72mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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