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Monday, June 22

Banana puddings with miso caramel

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
  1. Combine 1-cup cream with miso in a small saucepan. 
  2. Bring just to a simmer over medium heat; remove immediately, and set aside. 
  3. Combine ¾-cup sugar, water, and corn syrup in a medium saucepan. 
  4. Cook over medium-high heat, without stirring, until a deep-amber caramel forms, about 5 to 6 minutes. 
  5. 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. 
  6. Pour through a fine wire-mesh strainer into a heatproof container; discard the solids. 
  7. Whisk together ½-cup milk, ½-cup sugar, cornstarch, and egg yolks in a medium bowl. 
  8. Combine the remaining milk and remaining ½-cup granulated sugar in a medium saucepan; bring to a simmer over medium heat. 
  9. Remove from heat, and very gradually whisk the hot milk mixture into the egg mixture to temper it. 
  10. Return the mixture to the saucepan, and bring to a boil over medium-high heat; cook, whisking constantly, until thickened, 1 to 2 minutes. 
  11. Remove from heat, and whisk in 6 tablespoons butter, 1 tablespoon at a time, until incorporated. 
  12. Whisk in the vanilla and salt. 
  13. 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. 
  14. Fold in the bananas, and refrigerate 30 minutes more. 
  15. Preheat your oven to 325°F; line a large, rimmed baking sheet with parchment paper. 
  16. 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. 
  17. Whisk together the graham cracker crumbs, flour, light brown sugar, and ½-teaspoon salt in a medium bowl. 
  18. Stir in the butter mixture until the crumbs are evenly moistened. 
  19. Spread the mixture in a ¼-inch-thick layer on the prepared baking sheet. 
  20. Bake until dry and crisp, about 16 minutes, breaking up and stirring the crumbs halfway through; cool completely, and then crush into fine crumbs. 
  21. Beat the remaining cream until stiff peaks form; set aside. 
  22. Spoon the banana pudding into eight 8-ounce glasses; top evenly with the caramel, whipped cream, and crumb topping. 
Recipe by Kemuri Tatsu-ya in Austin, TX, and published in Food & Wine

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