Ingredients for Banana Sundae Wraps With Custard Sauce
- 1 1/2 cups whole milk
- 2 egg yolks
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 bananas, sliced
- 0 egg roll wraps
- 1/4 cup semi-sweet chocolate chips
- 0 marshmallows
- 0 cinnamon
- vegetable oil, for cooking (as needed)
- 0 vanilla ice cream
- 1 tablespoon butter
- 4 large flour tortillas
- 1/2 cup whipped cream
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How to Make Banana Sundae Wraps With Custard Sauce
- In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer (about 5-7 minutes).
- Reduce heat to low and stir in the vanilla extract and egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. Cook for 1-2 minutes more, stirring continuously.
- Remove from heat and stir in the butter until melted and smooth. Strain the custard through a fine-mesh sieve into a bowl. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 30 minutes.
- While the custard chills, prepare the banana wraps. Lay out the large flour tortillas on a clean surface.
- Top each tortilla with a few slices of banana, a dollop of whipped cream, and a sprinkle of chocolate chips or mini chocolate candies.
- Carefully roll up the tortillas, tucking in the ends to prevent the filling from spilling out.
- Heat a lightly oiled griddle or large skillet over medium heat. Cook the wraps for 2-3 minutes per side, or until golden brown and heated through.
- Serve the warm banana wraps immediately, drizzled generously with the chilled custard sauce. Add extra whipped cream and chocolate chips if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
107g
Fat
12g
Carbs
18g
