BANANA PUDDING WITH PISTACHIO CRUMBLE
This banana pudding is not the usual vanilla-wafer-topped affair, and it doesn't come from the South. It came to The Times in 2013 from Fedora, a restaurant in Manhattan, and it is divine: a rich, creamy custard fragrant with puréed ripe banana, topped with lightly salted, crisp crumbles of pistachio butter cookie. It is also irresistible - sweet, creamy, salty, crunchy - and all too easy to lap up. The pudding and crumble can be made entirely in advance (up to three days), though don't sprinkle the crumbs over the top until you're ready to serve. You want to maintain the crunch for as long as possible, and once the cookie meets the pudding, the countdown begins.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Using an immersion or standard blender, purée bananas until very smooth. Set aside.
- In a medium pot set over medium heat, combine milk, cream, 150 grams (3/4 cup) sugar, cornstarch, vanilla bean and seeds, and 2 grams (1/2 teaspoon) salt, and cook, whisking, until liquid comes to a simmer and begins to thicken. Take the pot off the heat and whisk in banana purée, egg yolks and 3 tablespoons butter. Return pot to the heat and bring the mixture back to a simmer, whisking constantly. Cook for another 3 to 5 minutes, until thick.
- Transfer the pudding to a bowl set in a larger bowl filled with ice water and whisk for 5 or until the pudding is cool to touch. Discard vanilla bean, divide the pudding in serving bowls, cover and refrigerate for at least 3 hours.
- Meanwhile, prepare the crumble. Heat oven to 350 degrees and line a baking sheet with parchment paper. In a small saucepan set over medium heat, melt the remaining 12 tablespoons (1 1/2 sticks) butter and set aside to cool.
- In a food processor, pulse the pistachios a few times until roughly chopped. Add the flour, remaining 150 grams (3/4 cup) sugar, and remaining 2 grams (1/2 teaspoon) salt, and pulse until the ingredients are just combined. Add the melted butter and pulse a few times until the mixture forms pea-sized crumbs.
- Transfer the crumbs to the prepared baking sheet. Bake until crumble starts to brown at the edges, about 15 minutes. Remove pan from the oven and using a flat spatula, flip the crumble over, piece by piece, so that the browned side is now on the bottom. The pieces will break apart; this is O.K. Bake for another 8 to 10 minutes, or until the crumble is golden-brown and very crisp. Transfer to a rack and let cool completely before breaking apart into crumbs. Serve crumble sprinkled over the banana pudding. (You will have extra crumble.)
Nutrition Facts : @context http, Calories 978, UnsaturatedFat 21 grams, Carbohydrate 108 grams, Fat 57 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 32 grams, Sodium 396 milligrams, Sugar 68 grams, TransFat 1 gram
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Nomatter Tambanesango
[email protected]I would not recommend this banana pudding. It was bland and the pistachio crumble was dry and tasteless.
Rakib Rone
[email protected]This banana pudding was not what I expected. The pistachio crumble was overpowering and the pudding was too runny.
John Harris
[email protected]I had some trouble getting the pistachio crumble to stay on top of the pudding, but it still tasted good.
Abhinay Singh
[email protected]This banana pudding was a bit too sweet for my taste, but I'm sure others would enjoy it.
Nyika Zsuzsa
[email protected]I love this banana pudding! The pistachio crumble is so unique and delicious. I highly recommend this recipe.
DVD Engineer
[email protected]This banana pudding is so good! The pistachio crumble is the perfect addition. I will definitely be making this again.
Sajjad mehmood
[email protected]I made this banana pudding for my family and they loved it! The pistachio crumble was a nice touch. I would definitely recommend this recipe.
Marno Healy
[email protected]This banana pudding was easy to make and absolutely delicious! The pistachio crumble added a wonderful flavor and texture. I would definitely make this again.
Syed zain naqvi
[email protected]I followed the recipe exactly and the banana pudding turned out perfectly! The pistachio crumble was the perfect finishing touch. I would highly recommend this recipe to anyone looking for a delicious and easy dessert.
Kevin Kyazze
[email protected]This banana pudding is simply divine! The combination of the creamy pudding, sweet bananas, and crunchy pistachio crumble is irresistible. I will definitely be making this again and again.
Moureen Bobidiehard
[email protected]I made this banana pudding for a potluck and it was a huge success! Everyone loved the unique flavor of the pistachio crumble. I would highly recommend this recipe.
Suraiya Munni
[email protected]This banana pudding was a hit with my family! The pistachio crumble added a delicious, nutty flavor and texture. I will definitely be making this again.