Peanut Butter Banana Pudding

Method

1. 1

   In a 4-quart stainless steel saucepan or pot, combine milk and a scraped vanilla bean with its seeds, or 1 teaspoon vanilla paste. Bring to a bare simmer over medium heat. Remove from heat, cover to prevent evaporation, and let steep for 30 minutes.

2. 2

   In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.

3. 3

   In a medium heatproof mixing bowl set on a damp towel (the towel serves as a stable base), stir together sugar, cornstarch, and salt. Whisk in egg yolks until mixture is pale, smooth, and fluffy, about 1 minute.

4. 4

   Uncover infused milk and remove vanilla bean. While whisking continuously, slowly pour milk into egg yolk mixture in a thin stream until all of it has been added.

5. 5

   Return mixture to same pot. Cook over medium heat, whisking constantly, until pastry cream begins to thicken, about 5 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. When it begins to bubble, set a timer and continue whisking for 1 minute.

6. 6

   Remove from heat. Whisk in peanut butter until thoroughly combined. Using a fine-mesh sieve, strain pastry cream into a heatproof medium bowl. Immediately place plastic wrap directly on surface of the cream to prevent skin from forming. Transfer bowl to prepared ice bath to chill for 30 minutes, then refrigerate until cold, about 2 hours.

7. 7

   To Assemble: Using a flexible or offset spatula, cover bottom of a trifle bowl with about 1 cup peanut butter pastry. Top with a layer of digestive biscuits. Arrange banana slices on top of cookies. Repeat until you have 4 layers; cover top layer with remaining pastry cream. Place plastic wrap directly on surface of pastry cream and refrigerate until biscuits have softened and the flavors have melded, at least 8 hours and up to 24 hours.

8. 8

   When ready to serve, prepare the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream, powdered sugar, and salt until soft peaks form. Remove plastic wrap from pudding and top with whipped cream. Garnish with crushed digestive biscuits, if desired.

Nutrition

calories

845 kcal

fatContent

44 g

fiberContent

4 g

sugarContent

40 g

sodiumContent

864 mg

proteinContent

19 g

cholesterolContent

235 mg

carbohydrateContent

96 g

saturatedFatContent

19 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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