banana pudding filling

By francesn

Ingredients

• 3 3 3 egg yolks
• 1/4 1/4 1/4 cup granulated sugar
• 2 2 2 tablespoons cornstarch
• 1/4 1/4 1/4 teaspoon kosher salt
• 3/4 3/4 2%) cups milk (I used 2%)
• 1/2 1/2 1/2 teaspoon vanilla extract
• 1 1/2 1 1/2 1/2 fresh bananas, sliced

Preparation

Step 1

Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
Place the yolks, sugar, cornstarch, and salt in a medium bowl and whisk to combine.
Add the hot milk to the egg mixture, a little at a time, whisking to combine.
When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.
Cook the pastry cream, whisking constantly, until thickened (the mixture should be the consistency of pudding).
Stir in the vanilla.
Pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve.
Press a layer of plastic wrap directly onto the surface, and refrigerate.