Amongst the bevy of food appreciation days-‘National Vanilla Custard Day’, which is today- August 17, remains my top favourite. Not just because it is one of my most favourite Patisserie inclusions, but because it gives me another reason to make it and relive my childhood memories.imagesR68W3WVI

 It was my dad’s favourite too. And my sister made it once every week. Sometimes as a full-fledged dessert or sometimes accompanied with jelly or fruits and biscuit crumble. It’s a classic and you just can’t not like it. Atleast I haven’t yet come across a person who does not fancy eating it. It is best licked off the bowl, if I may state so.

 In honour of the day, I created a fun recipe with absolute basic ingredients available in our pantry and voila – presenting Banana ravioli with vanilla custard !

For Banana Ravioli

imagesNAODMTW0200 grams finely chopped peeled ripe bananas

50 grams brown sugar

25 grams graham cracker crumbs

2 tablespoons finely chopped almonds

some wonton wrappers

1 large egg, beaten

vegetable oil, for frying

powdered sugar, optional



Gently mix bananas, brown sugar, graham cracker crumbs and walnuts in a bowl. Lay wonton wrappers on work surface and brush edges with egg. Spoon a heaped teaspoons of banana filling into center of each wrapper. Fold wrappers diagonally over filling. Press edges to seal. Place on baking sheet lined with plastic wrap. Cover and refrigerate.



Heat oil in a large skillet. Working in batches, Fry raviolis till golden brown, about 45 seconds Using slotted spoon, drain over paper towels. Arrange ravioli on serving plate and dust with powdered sugar, if desired. Serve with Vanilla Custard.imagesAZ67ZYYT


Vanilla custard

250 grams sugar

50 grams cornstarch

500 ml milk

500 ml cooking cream

Vanilla bean scraped 1/2 tablespoon vanilla extract 6 egg yolks

1 tbsp butter (salted)


Mix sugar, corn starch, milk, vanilla, and egg yolks together.In a heavy bottomed skillet, heat cream, once it starts boiling, combine both mixtures. In a double boiler, slowly bring mixture to heat. Cook until custard is thick and bubbling. Pour into shallow pan, cover with plastic wrap right on top of custard and stir in some butter. Refrigerate and whip once again before serving.


 A few good to know tips while making any custard:

Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce to a thick pastry cream used as fillings.



images07DWYD8OThe most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savory foods. Sometimes flour, corn starch, or gelatin is added as in pastry cream. Always whip the custard before using it.

Enjoy the day !

After all, It’s ‘Vanilla Custard Day’ ! Make some, lick some but don’t forget to serve your family some ! It’s one gorgeous of a combination.