---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 6 servings
       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
       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.