Soy Milk Custard in 5 Minutes - banana

Method

• Mash the banana in a large bowl.
• This time we're making banana custard, but you can omit the banana if you're making another kind of dessert.
• Add in the cream cheese here, if using.
• Soften either at room temperature or for 30 seconds in the microwave first, and mix it in well.
• Stir in the raw cane sugar, cake flour and vanilla oil, in that order.
• Add the soy milk and continue mixing.
• (It's alright if there are a few lumps at this stage.)
• Cover the bowl with plastic wrap and microwave for 2 minutes, until the edges are bubbling lightly.Take it out of the microwave and beat it well with a whisk.
• Put it back in the microwave and heat for 1 minute.
• When the edges start bubbling again, take it out and mix well.
• If it's not thick enough, put it back in the microwave and repeat the process of heating and mixing, for 30 seconds at a time.
• The photo shows a good thickness for things like cream-filled buns.
• It's done when it reaches the thickness you desire.
• Spread it out in a shallow container, cover with plastic wrap and chill it in the fridge.
• You can also just cover the bowl as-is with plastic wrap.
• To make on the stovetop: Steps 1-4 are the same.
• Then, transfer the mixture from the bowl to a pot and cook it over low heat, stirring continuously.
• When it's thickened to your liking, it's done!
• This is what it looks like made with kabocha squash instead of banana.
• It looks and tastes like it's made with egg Macrobiotic recipes often use kabocha squash instead of eggs.
• "Caramel Banana Trifle" made with custard, sliced bananas, whipped cream, nuts and topped with caramel sauce.
• If you have custard left over, make custard toast.
• Just spread lots of custard on top of bread and toast it.
• It tastes just like cream-filled buns.