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Ingredients
1 cup whole milk
1 cup heavy cream
1/2 cup ultrafine sugar
3 large eggs, plus 2 large yolks
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
Pinch kosher salt
3-4 bananas
1 box of Nilla wafers
Directions
- Put milk, heavy cream, sugar, eggs, egg yolks, cornstarch, vanilla salt into a bowl.
- Hit it with immersion blender until “smooth and frothy”.
- Place banana peels in bag along with pudding.
- Sous vide pudding mix in ziploc bag placed in 180-degree bath for about half an hour, during which time it needs to be agitated several times.
- Remove peels from bag, pour pudding into bowl and use immersion blender to smooth pudding.
- Spread small layer of pudding on the bottom of a large rectangular pyrex dish
- Top that with Nilla wafers and then thinly sliced bananas.
- Repeat this layering, ending with a pudding layer, until out of pudding.
- Covered with cling wrap, gently pressing it onto the top of the pudding so it won’t form a skin.
- Refrigerate for 3-4 hours or overnight.
- Top with whipped cream.
- Crush up some more wafers to make a pretty border on whipped cream.