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Banana Custard with L’Ange Gardien

Banana Custard with L’Ange Gardien

4 portions


  • 85 ml (1/3 cup) sugar
  • 4 egg yolks
  • 60 ml (1/4 cup) flour or cornstarch
  • 500 ml (2 cups) milk
  • 2 ml (1/2 tsp.) vanilla extract
  • 250 ml (1 cup) puréed bananas
  • One 150 g (5 oz) block of diced L’Ange Gardien, rind removed
  • 1 pinch of ground nutmeg
  • 60 ml (1/4 cup) unsweetened toasted coconut


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  • Using a mixer, beat sugar with egg yolks until mixture is thick and pale yellow. Stir in flour.
  • In a saucepan, heat milk until it begins to steam. Do not boil.
  • Pour a small amount of hot milk into egg mixture to warm it, and then add the remaining milk. Continue cooking for 4 to 5 minutes over low heat until the mixture thickens.
  • Remove from heat.
  • Stir in vanilla, puréed bananas, diced L’Ange Gardien and nutmeg. Stir to melt the cheese.
  • Pour the mixture into a bowl and cover with plastic wrap. Ensure wrap sticks to the mixture. Cool for 30 minutes at room temperature.
  • Serve like a pudding or pour mixture into a baked piecrust. Garnish with toasted coconut.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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