Ingredients
1/4 c. butter
1/4 c. cornstarch
3/4 c. sugar
1/2 tsp. salt
2 c. milk
2 egg yolks
2 tsp. vanilla
4 medium size bananas
vanilla wafers
whipped topping or meringue
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Banana hook stand — prevents bruising, extends ripeness
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Melt butter at 100% power. Blend together the sugar, cornstarch and salt and stir into melted butter. Gradually stir in milk. Cook at 100% power for 3 minutes. While cream mixture is cooking, beat egg yolks by hand. Stir a little hot cream mixture into beaten yolks, then pour the yolk mixture into cream, stirring well while doing so. Cook at 100% power 4 minutes more or until desired thickness is reached. Be sure to stir mixture 1 to 2 times while cooking. Add vanilla. Line a 1 1/2-quart casserole dish with vanilla wafers. Top with 2 sliced bananas. Pour half the custard over the bananas. Repeat the layers. Top with whipped topping or meringue.