- Always keep a heatproof bowl handy filled to the brim with ice
- Always keep a heatproof bowl with a sieve placed on top in case you need to strain it
If I were to conduct a poll and ask which of the two would you lean towards – a showstopper dessert or an earthy, flavorsome dessert that smells of home? See, to combat Monday blues, I have the perfect cure – these babies cover both bases. They have a chameleon-esque quality – top them up with cream and a fancy garnish and they are *the* dessert you want to end a dinner party with but if you’re looking for some TLC, this dessert hugs you right back! The custard is smooth and velvety on the tongue and the flavor profile is so adaptable to any fruit or garnish of the season so you can’t not try this one.
Oh and the bonus? It’s supremely easy to make. A whisk here and there, some milk and stirring in solace and within minutes, you have a custard that most people wouldn’t dream of making without an instruction manual and a pastry chef nearby. Use a wooden spoon to tell the thickness – it will coat the back quite easily if thick. Luckily, there are some precautions one must always take when making things that split or burn easily:
- In the bowl of an immersion blender, pulse the biscuits and add the melted butter. Pulse briefly to combine. Line the base of the desired serving dish(es) with biscuit base and refrigerate.
- In a medium saucepan, add the flour, sugar and egg yolks. Whisk to combine – it will look grainy. Add the milk in a slow stream and stir to avoid lumps. Put the saucepan on the stove and over gentle heat, keep stirring till custard coats the back of a wooden spoon, about 7 – 10 minutes. Add the butter and stir it in along with the vanilla extract. (In case the custard burns from the bottom, strain immediately into a bowl and set over ice to cool down.) Or else, pour into serving dish(es) and refrigerate.
- Just before serving (or else bananas will brown), arrange bananas over the custard. Pipe whipped cream over the bananas and garnish with biscuit crumbs or mini vanilla wafers.
With the weather like it is now, this dessert is a dream come true! While the original recipe called for mini vanilla wafers at the bottom, I just used ground up biscuits. For garnish, you need the whipped cream or else the bananas will turn brown. If you like you could use it straight out of a can or else, just whip up some to soft peaks with some icing sugar and vanilla extract.
Banana Pudding Parfaits
Yields: 12 small servings or 6 large servings
Adapted from: Annie’s Eats
For biscuit base:
12 – 14 Marie biscuits
2 tbs butter, melted
2 1/2 cups (600 ml) whole milk
3 tbs butter, at room temperature
2 egg yolks
1 1/2 tsp pure vanilla extract (or banana extract or desired liquor)
3/4th cup (150g) caster sugar
1/3rd cup (40g) all purpose flour, sifted
2 bananas, sliced