Milk Chocolate Banana Pudding |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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I saw Bobby Flay make this and I sat there drooling. I was writing down all the ingredients when I realized I could have gotten it off the internet. Am posting here for safe keeping. This is better left in the refrigerator overnight. Ingredients:
3 cups whole milk |
3 ounces good-quality milk chocolate, finely chopped |
1 ounce unsweetened chocolate, finely chopped |
6 large egg yolks |
1/2 cup sugar |
3 tablespoons cornstarch |
1/2 teaspoon good vanilla extract |
12 ounces thin chocolate wafer cookies (nabisco) |
4 large bananas, peeled and sliced 1/2-inch thick |
2 cups sweetened whipped cream |
milk chocolate, shavings |
Directions:
1. MILK CHOCOLATE PASTRY CREAM:.
2. Place milk in a medium saucepan and bring to a simmer.
3. Whisk in both chocolates and heat until melted and smooth. Remove from heat.
4. Whisk together the yolks, sugar, and cornstarch in a large bowl.
5. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat abd whisk until thickened.
6. Remove from the heat, stir in the vanilla, and transfer to a clean bowl.
7. Place plastic wrap over the surface(touching the cream)of the pasrty cream and let cool to room temperature.
8. ASSEMBLING THE PUDDING:.
9. Spoon about 1 cup of the pastry cream into a 9 x13 glass dish.
10. Layer the cookies, bananas, and pastry cream in the dish, ending with the pastry cream.
11. Cover tightly and refrigerate until chilled, at least 4 hours or overnight.
12. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with chocolate shavings.
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