Banana Chocolate Cream

8 Coconut macaroons

2 Oranges; juice only strained

1 tb Rum; (opt.)

6 Bananas

1 Orange; grated rind only

3/4 c Whipping cream; whipped

1/4 c Sweet chocolate; coarsely

-grated 2 Oranges; skinless sections

1 Basic Confectioners' Custard

1 c Milk

1 Vanilla pod; or

1 t Vanilla extract

1/4 c All-purpose flour

1/2 c Extra fine sugar

3 Egg yolks

Arrange the macaroons in 2 serving dishes. Combine orange juice and rum, then drizzle over the macaroons. Let stand for 20 minutes. Mash bananas with a fork. Stir orange rind into the confectioners' custard, then fold in the bananas. Fold in the whipped cream, then mound the banana mixture over the macaroons. Sprinkle evenly with grated chocolate. May be refrigerated for 3 to 4 hours before serving if desired. Arrange orange sections around side of each dish as a border just before serving. BASIC CONFECTIONERS' CUSTARD directions: Combine the milk and the vanilla pod in a small saucepan. Cook over medium heat to just below the boiling point. Combine the flour and sugar in a medium mixing bowl, blending well. Add the egg yolks and beat thoroughly with an electric mixer. Remove the vanilla pod from the milk (then dry and store for later use). Pour the milk slowly into the flour mixture, stirring constantly with a wooden spoon until well blended. Pour the milk mixture into the top of a double boiler. Cook over boiling water, stirring constantly, until the custard is thick and smooth. Cool to lukewarm.