3/4 cup granulated sugar, plus 2 tablespoons (I use 1/2 cup sugar)
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
2 cups whole milk
3 tablespoons unsalted butter, cut into 6 pieces and chilled (I use salted butter)
1/2 teaspoon vanilla extract (I use 1 teaspoon)
45 vanilla wafers
4 ounces banana liqueur (I skip this)
3 ripe bananas, peeled and sliced into 1/4-inch rounds
1 tablespoon freshly squeezed lemon juice (optional)
1 cup heavy whipping cream, very cold
1 cup whipping cream
2 tablespoons powdered or fine grained sugar (I use 1 tablespoon)
I like to add 1/8 teaspoon cream of tarter to stabilize the whipped cream in case there are leftovers.
In an unheated saucepan, whisk together until well combined:
1/2 cup sugar
3 tablespoons cornstarch
2 large eggs
1 egg yolk
1/4 teaspoon kosher salt
Turn the heat onto medium-low; cook, stirring constantly until the mixture reaches 172-180F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges.
Remove from heat and whisk in 3 tablespoons butter, 1 piece at a time, until well combined.
Whisk in 1 teaspoon vanilla extract.
Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45-F, approximately 2 hours.
Toss the banana slices with the 1 tablespoon lemon juice in a small bowl and set aside.
Spread a small amount of pudding in the bottom of a 1.5-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
Put the whipping cream in the bowl of a stand mixer, add 2 tablespoons of sugar and 1/8 teaspoon cream of tarter, and whisk just until stiff peaks form.
Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies.
Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.
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