This banana cream pudding recipe is the sweetest ‘Friends’ Joey will never share (because it’s so good)

When I buy bananas I always buy extra because I like to think about what a delicious dessert I’ll make when they’re too ripe to eat them as is. Norwegian banana and coconut cake from a Korean beverage such as milkshake.

And this is just a small example because we even use the peel of the banana, which has more uses than we can imagine. This ripe fruit is perfect for making desserts as delicious as this one. banana and meringue puddingseems intent on sharing.

how to make pastry cream

The first thing we’re going to do is make the pastry cream because An elaboration that we need to cool off. We start by whisking the eggs with sugar and cornstarch in a deep bowl and with a stick. Then it is important that there are no lumps so that the cream is delicate and perfect. In a saucepan, heat the milk with vanilla extract and add the previous mixture, stirring constantly until it thickens.

When it thickens, take it off the heat and add the butter and a pinch of salt. We move to integrate everything and move to a bowl that we will cover with cling film. Chef’s trick: if we don’t want the crust to form the movie should touch the creamIt’s called covering the skin.

How to make Swiss meringue

In the confectionery world, we find three techniques for making meringue: French, Swiss and Italian methods, each designed for one type of dessert. we will need today Swiss meringue.

We start by putting some water in a pot over the fire and letting it boil slightly. We will place a bowl suitable for the outline of the bain-marie style pot, where we will put egg whites and sugar on the pot. essential check that the temperature of the egg whites never exceeds 60ºC to prevent coagulation. What we do is make it easier for the sugar to dissolve in the egg whites so we don’t end up with unpleasant sugar crystals in the mouth. You can always use a kitchen thermometer to check the temperature.

When the sugar dissolves, remove the container from the water bath and let it cool for a few minutes. Add a few drops of lemon juice and beat the egg whites with a whisk or food processor, starting at medium speed and raising them as they begin to whisk. meringue when totally cool and solid and shinyWe have it.

Now it’s time to put the food together and we will do it on a baking sheet like these ceramic ones. We’re going to lay it out layer by layer, just like we do with a tiramisu, and finish off with a layer of cream. We put it on it and the meringue as long as it is completely cold a generous final layer of meringuewhich we will lightly fry with the help of a torch.

We love to eat desserts from the best patisseries in Madrid, but we also enjoy delicious homemade desserts as well as this banana and meringue pudding. It’s the perfect dessert to share with the family, like any of these banana muffins to take advantage of the ripe fruit you’ve left in your pantry, or this microwave-able banana bread express that we can make whenever we’re craving dessert. .

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Photos | Directly to the Palate

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