Banana pudding, Magnolia Bakery style

Ingredients

For the custard

• milk — 650 ml
• icing sugar — 125 g
• vanilla sugar — 2 tsp (natural vanilla is better)
• egg yolks — 4
• salt — 2 pinches
• corn or potato starch — 50 g

Also

• double cream 33% — 250 g
• icing sugar — 2 tbsp
• bananas — 3
• biscuits — 150 g

Method

1. In a deep, heavy-bottomed saucepan, combine the milk, part of the icing sugar and the vanilla sugar. Bring to the boil.
2. In a bowl, whisk the four yolks with the remaining icing sugar and the pinches of salt. Add the starch and whisk to a smooth, viscous mixture.
3. Pour the milk into the egg mixture in stages, stirring constantly.
4. Return the custard to the pan and set it over a low heat, stirring until it thickens — about 3–4 minutes. It stays runny at first and then thickens quickly, so watch that it does not split. Off the heat, add the butter and stir again.
5. Cover with cling film touching the surface and chill until completely cold.
6. Whip the cold cream with the icing sugar to soft peaks.
7. Slice the bananas.
8. Once the custard is cold, stir it smooth again and fold in two thirds of the cream.
9. Assemble the puddings: custard, cream, biscuits, bananas — in any order.
10. Chill for 2–3 hours so that the biscuits soak through.

Tips

• Choose biscuits with a good ingredient list or bake your own: plain vanilla butter biscuits or savoiardi both work.