Banana Pudding Napoleon

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Banana Pudding Napoleon

Recipe courtesy Tanya Holland

 

Banana Pudding:

1/2 cup milk, plus 2 cups

1/3 cup sugar plus 3 tablespoons

2 large eggs

1 large egg yolk

1/4 cup cornstarch

1 tablespoon unsalted butter

2 teaspoons pure vanilla extract

4 firm, ripe bananas

 

Napoleon Layers:

3 egg whites

1/2 cup plus 1 tablespoon sugar

3 ounces butter, melted

1/2 teaspoon vanilla extract

1/2 cup plus 1 tablespoon flour

For the Pudding: In a small bowl, whisk together 1/2 cup milk, 1/3 cup

sugar, eggs, egg yolk and cornstarch. In a medium saucepan, bring 2 cups

milk and 3 tablespoons sugar almost to a boil. Whisk in other ingredients.

Bring to a low boil. Whisk constantly until thickened and smooth, about 2

minutes. Remove pan from heat. Strain custard and whisk in vanilla. Place 2

bananas in food processor and pulse until cut into small pieces. Fold this

into custard and refrigerate.

 

For the Napoleon Layers: Preheat oven to 350 degrees F. Whisk egg whites

with sugar. Stir in melted butter and vanilla extract. Fold in flour. On a

parchment lined sheet pan, spread 1 tablespoon of mixture thinly into a

4-inch diameter circle (like a thin cookie). Repeat until there is no more

batter. Bake in the oven until light brown, about 5 minutes. For each

serving, use 3 " cookies " . Slice thin remaining bananas on bias. On each

plate, place 1 cookie, followed by 2 slices of bananas, 1 1/2 tablespoons of

banana custard. Repeat and then top with remaining cookie. Garnish with

powdered sugar and mint leaves.

 

 

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

 

 

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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