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Banana Puddings with Vanilla Bean Wafers

kept bypcassiero
recipe bySmitten Kitchen
Notes: 

You could also make this in one big dish, an 8×8-inch or other 2-quart dish. You’d likely use all of the cookies for this, and should make double the whipped cream for a topping.

Yield: 8 approximately 1-cup puddings

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Ingredients: 

Custard
3⁄4 cup (150 grams) granulated sugar
1⁄4 cup (35 grams) cornstarch
1/4 teaspoon fine salt
6 large egg yolks
3 1⁄2 cups (830 ml) milk, preferably whole
2 tablespoons (30 grams) butter, cut into a few bits
1 tablespoon (15 ml) vanilla
1 tablespoon (15 ml) dark rum (optional, but think it has an amazing impact here)

Wafers
1 cup (200 grams) granulated sugar
Seeds from 1/2 of a fresh vanilla bean
1/2 cup (115 grams) unsalted butter, softened
1 large egg
1 tablespoon (15 ml) vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1 1/3 cups (176 grams) all-purpose flour

Assembly
1/2 cup heavy cream
2 teaspoons granulated sugar
4 large firm-ripe bananas, thinly slices


 

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