Active: 45 minutes; Total: 5 hours 30 minutes; Refrigerate: 4 hours to overnight; Serves: 8
Cream, heavy
| 1 cup + 1 cup |
Miso, white
| 2 teaspoons |
Sugar, granulated
| ¾ cup + ½ cup + ½ cup |
Water
| 2 tablespoons |
Corn syrup, light
| 1 teaspoon |
Milk, whole
| ½ cup + 3 cups |
Cornstarch
| 2/3 cup |
Egg yolks
| 8 large |
Butter, unsalted
| 6 tablespoons + 4 tablespoons |
Vanilla extract, pure
| 1 tablespoon |
Salt
| 1 teaspoon + ½ teaspoon |
Bananas, ripe, chopped
| 4 medium |
Sugar, dark brown
| 2 tablespoons |
Graham crackers, finely ground
| 5 crackers |
Flour, all-purpose
| 3 ½ tablespoons |
Sugar, light brown
| 1 ½ teaspoons |
- Combine 1-cup cream with miso in a small saucepan.
- Bring just to a simmer over medium heat; remove immediately, and set aside.
- Combine ¾-cup sugar, water, and corn syrup in a medium saucepan.
- Cook over medium-high heat, without stirring, until a deep-amber caramel forms, about 5 to 6 minutes.
- Remove from heat, and gradually whisk in the warm cream mixture, ensuring you get the sugar in the sides of the pan; let cool 10 minutes.
- Pour through a fine wire-mesh strainer into a heatproof container; discard the solids.
- Whisk together ½-cup milk, ½-cup sugar, cornstarch, and egg yolks in a medium bowl.
- Combine the remaining milk and remaining ½-cup granulated sugar in a medium saucepan; bring to a simmer over medium heat.
- Remove from heat, and very gradually whisk the hot milk mixture into the egg mixture to temper it.
- Return the mixture to the saucepan, and bring to a boil over medium-high heat; cook, whisking constantly, until thickened, 1 to 2 minutes.
- Remove from heat, and whisk in 6 tablespoons butter, 1 tablespoon at a time, until incorporated.
- Whisk in the vanilla and salt.
- Transfer the pudding to a medium bowl, and press a piece of plastic wrap directly on the surface; let cool completely, and then refrigerate until well chilled, about 4 hours.
- Fold in the bananas, and refrigerate 30 minutes more.
- Preheat your oven to 325°F; line a large, rimmed baking sheet with parchment paper.
- Melt remaining 4-tablespoons butter with the dark brown sugar in a small saucepan over medium heat, stirring, until the sugar id dissolved, about 2 minutes.
- Whisk together the graham cracker crumbs, flour, light brown sugar, and ½-teaspoon salt in a medium bowl.
- Stir in the butter mixture until the crumbs are evenly moistened.
- Spread the mixture in a ¼-inch-thick layer on the prepared baking sheet.
- Bake until dry and crisp, about 16 minutes, breaking up and stirring the crumbs halfway through; cool completely, and then crush into fine crumbs.
- Beat the remaining cream until stiff peaks form; set aside.
- Spoon the banana pudding into eight 8-ounce glasses; top evenly with the caramel, whipped cream, and crumb topping.
