Roasted Banana Pudding

Directions

• Add whole milk to a medium-sized saucepan, and bring to a simmer.
• In the meantime, in a bowl, whisk together the egg yolks, cornstarch, granulated sugar, and salt.
• Once the milk is gently simmering, slowly pour it into the egg mixture, whisking continuously.
• Add the mixture to the same saucepan and place over medium heat. Whisk until thickened, about 2-5 minutes.
• Remove the saucepan from the heat, then add the butter and 1 tsp of vanilla bean paste. Mix well.
• Strain the pastry cream through a fine-mesh sieve into a shallow dish. Cover with plastic wrap, making sure it is flush to the custard to prevent a film from forming. Transfer to the fridge and let it set for 2 hours.
• Meanwhile, heat the oven to 350° F.
• Arrange the bananas on a baking tray lined with foil. Roast for 45 minutes. Once done, let them cool slightly, then add to a food processor. Pulse until smooth, then place in the fridge to cool completely.
• Once everything has cooled, whisk together the pastry cream and roasted banana puree, then set aside.
• In a separate bowl, using a hand mixer, whip 1 cup of heavy cream. Once you achieve soft peaks, add 1 tsp of vanilla bean paste, and sift in the powdered sugar. Whip until you achieve firm peaks.
• Gently fold the whipped cream into the banana pastry cream, making sure everything is well incorporated.
• Arrange a layer of wafers on the bottom of a medium-sized serving dish. Spoon a generous amount of the banana crème légère, then top with more wafers. Repeat until you reach the top. Crumble the remaining wafers and sprinkle over the top.
• Cover, then place in the fridge to set overnight. Serve and enjoy!