Banana Biscoff Pudding
Ingredients:
3 ripe bananas, divided
1/4 cup (60 mL) unsalted butter
2 cups (500 mL) whole milk
3 egg yolks
1 egg
1/4 cup (60 mL) cornstarch
1/2 cup (125 mL) sugar
1 tbsp (15 mL) pure vanilla extract
1/4 tsp (1 mL) salt
3/4 cup (175 mL) heavy cream
1/4 cup (60 mL) full-fat sour cream
3 tbsp (45 mL) icing sugar
18 Biscoff cookies
3 ripe bananas, divided
1/4 cup (60 mL) unsalted butter
2 cups (500 mL) whole milk
3 egg yolks
1 egg
1/4 cup (60 mL) cornstarch
1/2 cup (125 mL) sugar
1 tbsp (15 mL) pure vanilla extract
1/4 tsp (1 mL) salt
3/4 cup (175 mL) heavy cream
1/4 cup (60 mL) full-fat sour cream
3 tbsp (45 mL) icing sugar
18 Biscoff cookies
Directions:
Peel and slice 1 banana into 1/2-inch- (1-cm-) thick coins. Heat
butter in a medium-size saucepan over medium heat. When melted,
add sliced banana. Cook, stirring often with a wooden spoon to
ensure nothing sticks, until caramelized and fragrant, about 7 minutes. Add milk and stir until hot—do not let boil. Remove from heat. Using an immersion blender, blend until smooth.
In a medium-size mixing bowl, whisk yolks, egg, cornstarch,
sugar, vanilla and salt until smooth. Slowly stream 1/2 cup (125 mL) hot milk mixture into the egg mixture while vigorously whisking. Repeat with another 1/2 cup (125 mL) milk mixture, then whisk egg mixture into pot with remaining milk mixture.
Return pot to medium heat. Whisk gently but constantly until
mixture thickens to a pudding-like consistency, 5 to 6 minutes. Pass
through a fine-mesh sieve into a bowl, discarding any solids.
Place a piece of plastic wrap against surface of pudding. Cool 30
minutes then refrigerate until completely cool—about 3 hours, or up
to 3 days in advance.
When ready to serve, peel and slice remaining 2 bananas into 1/2-inch- (1-cm-) thick coins.
Place heavy cream, sour cream and icing sugar in bowl of a stand
mixer with whisk attachment. Beat on medium-high until stiff peaks
form, about 3 minutes.
Break cookies into 1/2-inch (1-cm) pieces, reserving any crumbs.
Place 2 tbsp (30 mL) pudding into six 8-oz parfait glasses, or other
glass of choice. Layer bananas, cookie pieces and cream mixture on
top, so you have two layers of each and saving six slices of banana to
garnish top along with cookie crumbs. Serve immediately or
refrigerate up to 1 hour in advance. Serves 6
Peel and slice 1 banana into 1/2-inch- (1-cm-) thick coins. Heat
butter in a medium-size saucepan over medium heat. When melted,
add sliced banana. Cook, stirring often with a wooden spoon to
ensure nothing sticks, until caramelized and fragrant, about 7 minutes. Add milk and stir until hot—do not let boil. Remove from heat. Using an immersion blender, blend until smooth.
In a medium-size mixing bowl, whisk yolks, egg, cornstarch,
sugar, vanilla and salt until smooth. Slowly stream 1/2 cup (125 mL) hot milk mixture into the egg mixture while vigorously whisking. Repeat with another 1/2 cup (125 mL) milk mixture, then whisk egg mixture into pot with remaining milk mixture.
Return pot to medium heat. Whisk gently but constantly until
mixture thickens to a pudding-like consistency, 5 to 6 minutes. Pass
through a fine-mesh sieve into a bowl, discarding any solids.
Place a piece of plastic wrap against surface of pudding. Cool 30
minutes then refrigerate until completely cool—about 3 hours, or up
to 3 days in advance.
When ready to serve, peel and slice remaining 2 bananas into 1/2-inch- (1-cm-) thick coins.
Place heavy cream, sour cream and icing sugar in bowl of a stand
mixer with whisk attachment. Beat on medium-high until stiff peaks
form, about 3 minutes.
Break cookies into 1/2-inch (1-cm) pieces, reserving any crumbs.
Place 2 tbsp (30 mL) pudding into six 8-oz parfait glasses, or other
glass of choice. Layer bananas, cookie pieces and cream mixture on
top, so you have two layers of each and saving six slices of banana to
garnish top along with cookie crumbs. Serve immediately or
refrigerate up to 1 hour in advance. Serves 6
No comments:
Post a Comment