Amoretti's Banana Compound means you can make your favorite banana pudding even better! And portion control comes standard if you follow our lead and use 6 individual dishes.
- 5 large egg yolks
- ½ cup sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 2 cups whole milk
- ¾ tbsp Amoretti® Banana Compound
- 2 tbsp unsalted butter
- 1 ripe banana, sliced
- 1 cup vanilla wafers (about 15 cookies)
- 2 tsp sugar
- ¼ tbsp ground cinnamon
- pinch salt
- 1 tbsp unsalted butter, melted
- Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside.
- Bring the milk to a boil in a medium saucepan.
- 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.
- Measure and add Amoretti Banana Compound, mixing from the bottom up.
- 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, 1½ to 2 minutes longer.
- Transfer the pudding to a clean bowl.
- Add the butter and gently whisk until the butter is completely melted and incorporated.
- Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.
- While the pudding sets, heat the oven to 325°F.
- Line a rimmed baking sheet with parchment paper and set aside.
- Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing).
- Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground.
- Transfer them to a small bowl and stir in the sugar, cinnamon, 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.)
- Divide sliced banana between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like—this helps prevent browning).
- Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups.
- Top with the vanilla wafer mixture and serve. (If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. Sprinkle the crumbs on just before serving.)
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