Say Yes To Carla Halls Banana Pudding With Vanilla Wafer Crumble Food

SAY YES TO CARLA HALL'S BANANA PUDDING WITH VANILLA WAFER CRUMBLE

Steps:

• For the pastry cream, sift together the cornstarch and the sugar in a metal bowl
• Whisk in the egg yolks
• In the carafe of a blender, combine the milk, banana and half & half, and blend until smooth
• Pour into a heavy-bottomed pot with the salt and vanilla bean seeds (adding the extract later, if using), then heat until it just comes to a boil
• Gradually whisk a little of the hot milk mixture into the egg mixture until smooth
• When the bottom of the mixing bowl is warm, whisk in the remaining milk
• Pour the mixture back into the pot and whisk constantly over the heat, making sure to reach down to the bottom of the pot and along the sides, until the custard thickens
• Whisking continuously, let the pastry cream come to a full boil to ensure that the cornstarch has been cooked out; taste the custard before removing entirely from the heat
• Strain the pastry cream into a large metal bowl
• Stir in the vanilla extract, if using, and the butter until melted
• Cover with plastic wrap and press onto the surface of the cream, then refrigerate until chilled
• Once the pastry cream is chilled, beat 1 cup heavy cream until soft peaks form
• Whisk the pastry cream quickly to loosen, then fold in the whipped cream
• Gently stir in the banana slices
• For the wafer crumble, preheat the oven to 350°F
• In a large bowl, combine the ground cookies, flour, sugar and salt
• Using a box grater, grate the cold butter into the dry mixture
• Toss with clean hands until all of the pieces are coated
• Add the vanilla, then crumble the butter pieces into the flour until the mixture comes together and large clumps form
• Spread the mixture on a parchment-lined baking sheet
• Bake until the crumble edges are lightly browned and the tops are golden, 15 to 18 minutes
• Remove the pan from the oven and let cool on baking rack
• To serve, once the crumble cools, sprinkle over the pudding

BANANA PUDDING WITH VANILLA SHORTBREAD

Steps:

• Make the pastry cream: Sift together the sugar, cornstarch and salt in a medium bowl. Whisk in the egg yolks until the sugar dissolves and the yolks turn pale yellow. Set aside.
• In a blender, combine the milk, half-and-half, and mashed banana. Blend until smooth. Pour into a medium heavy-bottomed saucepan and add the vanilla bean, if using. Cook over medium heat until bubbles begin to form around the edges.
• Set a fine-mesh sieve over the bowl of egg yolks. Ladle in the hot milk a little at a time, through the sieve, and whisk together. When the bottom of the bowl feels warm, whisk in the remaining milk.
• Pour the mixture back into the saucepan and bring to a full boil, whisking constantly (scraping the bottom and sides of the saucepan), until the pastry cream thickens and no longer tastes chalky.
• Strain the pastry cream through a fine-mesh sieve into a large heatproof bowl, pushing it through with a rubber spatula. Add the vanilla extract, if using, and the butter; stir until smooth. Cover with plastic wrap and press it directly onto the surface. Refrigerate until cold, about 2 hours.
• Meanwhile, make the meringue: Put the egg whites, sugar and salt in the bowl of a stand mixer or other large heatproof bowl. Place over a large saucepan of simmering water (do not let the bowl touch the water) and whisk constantly until the sugar dissolves and an instant-read or candy thermometer registers 165 degrees F. Beat the egg whites with an electric mixer on medium-high speed until shiny, stiff peaks form, about 5 minutes. Add the vinegar, vanilla and banana extracts and whisk until the bowl no longer feels warm, scraping down the sides of the bowl as needed.
• Finish the pastry cream: Beat the heavy cream with an electric mixer on medium-high speed until soft peaks form, about 30 seconds. Whisk one-third of the whipped cream into the chilled pastry cream to loosen it, then gently fold in the remaining whipped cream until incorporated. Cut the 2 bananas into 1/2-inch-wide chunks and gently fold into the pastry cream.
• Break 4 of the shortbread cookies into bite-size pieces and spread in the bottom of a trifle bowl. Top with half of the banana pastry cream. Break another 4 cookies and scatter over the pastry cream. Top with the remaining pastry cream. Break another 4 cookies and scatter over the pastry cream. Top with as much of the meringue as desired and swirl decoratively into peaks. Torch the meringue, if desired. Cut the banana on the bias into 1/2-inch-thick slices. Garnish the top of the meringue, alternating the banana slices with the remaining shortbread cookies. Alternatively, break 1 shortbread cookie into the bottom of each of 8 ramekins. Divide the pastry cream among the ramekins, then top with the meringue. Garnish with cookies and banana slices. Enjoy!
• Whisk the flour and salt in a medium bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until creamy. Beat in the vanilla until incorporated.
• Reduce the speed to low and gradually add flour mixture. Beat, scraping the bowl occasionally, until the dough comes together in large clumps.
• Transfer the dough to a gallon-size resealable plastic freezer bag and press into a 1-inch thick, 9 by 5-inch rectangle. The bag is 9 inches wide, so you're pressing the dough to the edges. Refrigerate until firm, at least 2 hours and up to 2 days.
• When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Cut the dough into thirds to form rectangular logs that are 3 inches wide. Cut each log into 1/4-inch-thick slices. Place the slices on the prepared baking sheets, spacing them 1/2 inch apart.
• Bake one sheet at a time until the edges are browned and the tops are golden, 14 to 18 minutes. Let cool completely on the sheets on wire racks. The shortbread keeps at room temperature in an airtight container for up to 2 weeks.