Ingredients
- Pudding:
- 5 LARGE EGG YOLKS
- 1/2 CUP SUGAR
- 1/4 CUP CORNSTARCH
- 1/4 TEASPOON SALT
- 2 CUPS WHOLE MILK
- 3 TABLESPOONS BANANA LIQUEUR OR RUM (OPTIONAL)
- 2 TEASPOONS VANILLA EXTRACT
- 2 TABLESPOONS UNSALTED BUTTER
- 2 RIPE BANANAS
- Crumble:
- 1 CUP VANILLA WAFERS (ABOUT 15 COOKIES)
- 2 TEASPOONS SUGAR
- 1/4 TEASPOON GROUND CINNAMON
- PINCH OF SALT
- 1 TABLESPOON UNSALTED BUTTER, MELTED
Preparation
Step 1
To Make the Pudding: Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl. Set aside.
Using a medium saucepan, bring the milk to a boil over medium-high heat. Remove from the heat, and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk.
Pour the mixture back into a clean medium saucepan (a clean saucepan keeps the pudding from scorching; if you don’t have one, return the mixture to the previous pan), add the banana liqueur, and whisk slowly over medium to medium-high heat until it thickens, about 2 minutes. (Look for the pudding to make big, slow bubbles, like lava. The cornstarch won’t thicken the pudding until it comes to a slow boil.)
Cook while constantly whisking until the pudding is glossy and thick, 1 1/2 to 2 minutes longer. Transfer the pudding to a clean bowl.
Add the vanilla and butter, and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.
To Make the Crumble: While the pudding sets, heat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a Silpat®, and set aside. Crush the vanilla wafers, place the crumbs in a small bowl, and add the sugar, cinnamon, and salt. Stir in the melted butter. Transfer the mixture to the prepared baking sheet. Toast in the oven until brown and fragrant, about 10 minutes. Set aside to cool.
To Serve: Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between 6 custard cups or martini glasses. Top with chopped bananas and vanilla wafer crumbs. Serve immediately. STORAGE: If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. Sprinkle the crumbs on just before serving.