Awhile ago, a few people opined that it was bad to have to cook with things that need using up, and some said they never had anything that needs using. To each their own--this isn't a criticism of the way they cook, just me contemplating the concept for myself. I always have the bottle/container/package/bag with just a little whatever left, or the remains of only needed a bit and now what. Especially since getting almost all of my produce, inc. meat, from the farm delivery, I also have those that are ordered with an idea of what they might be for, but when plans change, they still need using up. I always have things that need using, and often find them inspiring for ideas of new things to make.

This week, it was bananas. Bananas used to be a big driver of my grocery shopping. When we were down to one or two, I'd stop by the store. From the farm service (grown elsewhere), I get 2 lbs. of bananas weekly, and sometimes they don't all get used up. There's only so much banana bread one can face. :) So I was looking at very overripe bananas and semi-overripe bananas and a pre crust that was waiting for pumpkin which needed steaming out before it could be pie and not wanting to get into the mess of that. Banana pie!

With eggs that needed using (I skipped a planned soufflé) and an opened carton of cream, custard seemed the way to go. There was also the end of the spiced caramel sauce I made for the pear pie which I would be glad to remove from the fridge. Caramel and bananas go well, and I could use the same spices in the bananas (cloves and cardamom). Still, I thought it needed a punch but I didn't want to go the cinnamon/nutmeg route. Chocolate! There was half a bag of semi-sweet chocolate chips that got swept up in the big pantry reorganization--soon found in its new home. Love those clear topped canisters! They were old, of course, and very firm, which I thought would be perfect for not completely liquifying in the oven. Technically, they also needed using up, but in this case, leftover was better then fresh. :)

While I don't usually make sweet-sweets, this one doesn't taste sugary, even though it is. It's freakin' delicious! Way beyond expectations. Very banana tasting custard, subtle spices that taste different from the usual, super richness that's very satisfying, and a strong showing of chocolate with just enough bitterness. The pie itself is going in the freezer, but the extra custard, also baked with the chips and caramel, is irresistible!

JC's Banana Chocolate Caramel Custard and Pie

Ingredients

4 medium Bananas, very overripe and squishy but not rotten, mashed lumpy
2 medium` Bananas, quite ripe but firm, sliced
3 large Eggs, beaten
1 1/2 cups Heavy Whipping Cream
1/4 tsp, approx. (be generous) Cloves, ground
1/2 tsp, approx. (be generous) Cardamom, ground
1/3 lb, approx. Chocolate Chips, semi-sweet, old and firm

Caramel Sauce adapted from Sally's Baking Addiction:
1 cup granulated white sugar
6 Tablespoons salted butter cut into pats
1/2 cup heavy cream
1/3 tsp. table salt
1/4 tsp. cloves, ground
1/2 tsp. cardamom, ground

Directions

Make the caramel sauce. Refrigerate if making it ahead and zap 20 sec. at a time until it's very runny to use.

Make and blind bake pie crust. Let cool completely. Consider adding some mace and ginger to the dough. Lightly grease some mini-pie plates or ramekins for custard.

Mix the beaten eggs with the cream and spices, then combine with the mashed bananas.

Line the bottom of the crust with banana slices and sprinkle liberally with chocolate chips so there's still plenty of banana showing. Pour enough banana custard in to cover, about half. Drizzle with caramel sauce, generously but only in little threads, not ribbons. Cover well but leave plenty of custard showing.

Pour in more custard/banana mix to fill but not overfill. Sprinkle lightly with chocolate chips. Ring the outside edge with banana slices and put one in the middle, or use them in any design you like. Drizzle caramel sauce in a nice spiderweb or similar pattern, or any design you like, with threads, again, not ribbons. Reheat the sauce as necessary to keep it runny.

Layer up the same way in the custard dishes (don't forget a spritz of oil or swipe of butter!). It also works fine for leftover custard without the banana slices.

Bake pie 15 min. at 425° F, no convection, then 30 minutes at 350° F. Add custard dishes when you lower the temperature and bake at 350° F. for half an hour. Serve hot and bubbling or let cool completely, then cover and chill.