Well I have been watching way too many cooking shows. Seriously. They make me hungry. Good for you. Bad for my waistline. This was one of those late night ideas; luckily it wasn't completed until the morning, which of course then made it an amazing breakfast. But we all do what we have to do. You are going to love this one if you are a banana fan. Or if you have ever been to Magnolia Bakery in the USA or Dubai or anywhere else where you can lay your hands on their Banana pudding, you are going to miss the vanilla wafers, but seriously....this is as good! (If I say so myself)
You're going to love it. (You can always trust a late night idea!)
- 300 g milk
- 2 tbsp Vanilla - Bean Paste vanilla bean paste BUY
- 100 g golden caster sugar
- 40 g cornflour/cornstarch
- 2-3 bananas, (approx 150g)
- 2 eggs
- 400 mls pure cream
Burnt Caramel Bananas
- 1 tbsp butter
- 1/2 banana per serving
- 2-3 tbsp brown sugar
- Pinch Pink Salt Flakes pink salt flakes BUY
Place milk, vanilla, sugar, cornflour, bananas and eggs into TM bowl and cook 8 min/80℃/speed 4. Remove from bowl and place into a container with a cartouche on top. (Cartouche is a round piece of parchment or grease-proof paper that covers the surface of a stew, soup, stock or sauce to reduce evaporation, to prevent a skin from forming and/or to keep components submerged.)
Refrigerate for several hours until completely cold.
Place cream into clean, dry TM bowl and whip 20-40 sec/Butterfly/speed 4 until soft peaks form.
Add cold custard mixture and blend 10 sec/speed 5. If the mixture is overbeaten, it will separate. So fold in the remaining cream with a spatula if necessary. Refrigerate until ready to serve.
To make the burnt caramel bananas, melt the butter, sugar and salt on a medium heat (Induction 6) until combined. Increase heat until you can see that the colour is deepening, but remove from the heat before it gets too hot. Add sliced bananas to the mixture and toss gently until they are caramelised. You will get some crispy pieces of burnt caramel, reserve these.
Place a dollop of the pudding into serving glasses, place a few pieces of banana on top, a few little caramel crumbles and then repeat the layers, finishing with the bananas. If you have to make more bananas, do so freshly each time as you serve. The pudding will keep quite well in a sealed container in the fridge for about 3-4 days.