Banana Pudding with Vanilla Wafer Crumble
Super Creamy Banana Pudding topped with a crunchy vanilla wafer crumble. Can easily be made gluten free with GF cookies!
Lots more over at The Alchemist.
Banana Pudding with Vanilla Wafer Crumble
adapted from David Guas for Food and Wine
Makes 5 servings
Ingredients
For the pudding
5 large egg yolks
1/2 cup (100 g.) sugar
1/4 cup (32 g.) cornstarch
1/4 teaspoon salt
1 1/2 cups (355 ml) whole milk
3/4 cup (177 ml) heavy cream
1 vanilla bean, split in half and seeds scraped out, or 2 teaspoons vanilla extract
3 ripe bananas, sliced
For the crumble
1 cup vanilla wafers (about 15 cookies) coarsely ground - If you are making this gluten free, make sure to use a type of cookie that is GF. You can use any type of vanilla cookie, or even animal crackers.
2 teaspoons sugar
Pinch salt
2 Tablespoon butter, melted
Directions
To make the pudding
Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Add the milk, cream and the vanilla bean seeds as well as the pod, to a saucepan. Bring the mixture to a boil. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer. Remove the vanilla bean pod (or if you are using vanilla extract, add it now.) Stir in the sliced bananas.Transfer the pudding to individual dishes. Press a piece of plastic wrap onto the surface of the puddings to prevent a skin from forming. Refrigerate for at least 3 hours, or overnight.
To make the crumble:
While the pudding sets, heat the oven to 325 Fahrenheit, 160/170 Celsius Gas Mark 3.
Line a rimmed baking sheet with parchment paper or a Silpat mat, and set aside.Transfer the crumbs to a small bowl and stir in the sugar and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary.)
Just before serving, add crumbs to each portion and serve.