Salam Folk. How are you doing? It’s good to be back again. I tried out something different this time. And I thought I had share it with y’all.
So here is the recipe for Banana Pudding Parfaits
10 tbsp sugar
4 tbsp cornflour
0.25 tsp. salt
2.50 c. milk
4 large egg yolks
2 tbsp. unsalted butter
1 tsp. vanilla extract
12 shortbread or other vanilla-flavored cookies
Sweetened whipped cream (see Tips)
- Have ready a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time), whisk in milk, taking care to dissolve cornstarch; whisk in egg yolks.
- Whisking constantly, cook mixture over medium heat until the first large bubble forms and sputters. Reduce heat to low; whisking constantly, cook 1 minute. Remove from heat, and immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding. Let pudding cool slightly; meanwhile, slice bananas.
- In six 8-ounce glasses, alternately layer warm pudding with cookies and bananas, ending with pudding and covering bananas as completely as you can to prevent discoloration. Refrigerate until set, at least 1 hour, and covered with plastic wrap, up to 2 days.
- To serve, top with whipped cream and more crumbled cookies and sliced bananas.
Tips & Techniques
Everyone really loved it. Are you going to give it a try ? Let me know if you do!
That’s about it for now. Chef Doha signing off, until next time مع السّلامة