- 6
Ingredients
- 2 large bananas, slightly underripe
- 3/4 cups sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 3 cups half-and-half
- 1/4 teaspoon salt
- 1-1/2 tablespoons unsalted butter
- 1/2 tablespoon vanilla extract
- 1-1/2 tablespoon lemon juice
Preparation
Step 1
1. ROAST BANANAS Adjust oven rack to upper-middle position and heat oven to 325 degrees. Place 3 unpeeled bananas on baking sheet and bake until skins are completely black, about 20 minutes. Let cool 5 minutes.
2. MAKE PUDDING Meanwhile, whisk 1⁄2 cup sugar, egg yolks, and cornstarch in medium bowl until smooth. Bring half-and-half, remaining sugar, and salt to simmer over medium heat in large saucepan. Whisk 1⁄2 cup simmering half- and-half mixture into egg yolk mixture. Slowly whisk tempered yolk mixture into saucepan. Cook, whisking constantly, until mixture is thick and large bubbles appear at surface, about 2 minutes. Remove from heat and stir in butter and vanilla.
3. PROCESS PUDDING Transfer pudding to food processor. Add warm peeled roasted bananas and 2 tablespoons lemon juice and process until smooth. Scrape into large bowl and place plastic wrap directly on surface of pudding. Refrigerate until slightly cool, about 45 minutes.
Note: If your food processor bowl holds less than 11 cups, puree half the pudding with the roasted bananas and lemon juice in step 3, transfer it to a large bowl, and whisk in the rest of the pudding.