Elevated Banana Pudding

Ingredients

• Pastry Cream
• 2 cups whole milk
• 1/2 cups heavy cream
• 1/2 cups granulated sugar, divided into two 1/4 cups
• 5 egg yolks
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1 pinch salt
• Banana Puree
• 1 very ripe, large banana
• 1/2 tablespoon lemon juice
• Chantilly Cream
• 1 cups heavy whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• Meringue
• 4 egg whites (room temperature)
• 1 pinch cream of tartar
• 3/4 cups granulated sugar (for meringue syrup)
• 1/3 cups water
• 1/2 teaspoons vanilla extract (for meringue)
• 3 bananas for slicing
• 1 box Nilla wafers

Instructions

1. Make the pastry cream: In a medium saucepan, combine 2 cups whole milk, 1/2 cup heavy cream, and 1/4 cup granulated sugar.

2. Heat over medium heat until steaming but not boiling (about 180 F).

3. In a separate bowl, whisk together 5 egg yolks, remaining 1/4 cups granulated sugar, 3 tablespoons cornstarch, and 1 pinch salt until smooth.

4. Slowly pour about half of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs.

5. Pour the tempered egg mixture back into the saucepan with the remaining milk.

6. Cook the mixture over medium heat, whisking constantly, until it thickens and bubbles, about 2 minutes.

7. Remove from heat and whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract.

8. Strain through a fine-mesh sieve into a clean bowl.

9. Press plastic wrap directly onto the surface to prevent a skin from forming.

10. Refrigerate until completely chilled (or use an ice bath for quicker cooling)

11. Make banana purée: Push 1 very ripe bananas (for purée) through a fine-mesh strainer or food mill to remove any stringy bits and create a smooth purée.

12. Stir in 1/2 tablespoons lemon juice until well combined. This adds banana flavor without overwhelming the cream.

13. Lighten the pastry cream: Once the pastry cream is completely chilled, fold in the banana purée until smooth.

14. In a separate bowl, whip 1 cups heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoons vanilla extract until soft peaks form.

15. Gently fold the whipped cream into the banana pastry cream until just combined and fluffy. Refrigerate until ready to assemble.

16. Make Italian meringue - prepare syrup: Combine 3/4 cups granulated sugar and 1/3 cup water in a small saucepan.

17. Cook over medium-high heat without stirring until the mixture reaches 240°F on a candy thermometer (soft-ball stage).

18. When the syrup reaches about 230°F, start whipping your egg whites so they'll be ready.

19. Whip the meringue: Place 4 egg whites (room temperature) in a stand mixer bowl with 1 pinch cream of tartar.

20. Begin whipping on medium speed until soft peaks form.

21. When the sugar syrup reaches 240°F, immediately remove from heat.

22. With the mixer running on medium-high speed, slowly stream the hot syrup down the side of the bowl into the whipping egg whites.

23. Once all syrup is added, continue beating on high speed until the meringue is glossy, stiff, and cooled to room temperature, about 8 minutes. Beat in 1/2 teaspoon vanilla extract at the end.

24. Assemble the pudding: Thinly slice 3 bananas (about 1/4" thick).

25. In individual serving glasses or a trifle dish, layer the Nilla wafters, banana pastry cream, fresh banana slices, and then pastry cream. Repeat until the dish is nearly filled.

26. Start and end with the cream. The wafers will soften and become part of the pudding texture. The layers should be generous and visible through the glass if using individual portions.

27. Top and finish: Dollop or pipe the Italian meringue generously over the top of each serving. If using a kitchen torch, brown the meringue until golden and lightly charred in spots. If using a broiler, watch constantly—it takes only 15-30 seconds and goes from perfect to burnt very quickly.

28. Refrigerate for up to 2 hours before serving.