Creme Patisserie Banana PuddingPosted: August 21, 2016
Because Creme Pat > Vanilla Pudding 😛
What I Changed:
- Used the vanilla extract and not beans
- Kinda just mixed the egg yolks with the dry ingredients and skipped the “creamy” part of it cause I was rushing OOPS. Proooobably wouldnt have made that big of a difference anyway, oh well!
- Whipped up 2 T confectioners sugar and half a cup of heavy cream and folded that in
- Cooked for a whileeee and never saw a burp/boiling…but it definitely fully thickened and had no aftertaste
What I Liked:
Incredibly creamy without being too thick
- A good consistency–not quite sliceable, but held on a spoon nicely
- Such a beautiful color once the whipped cream was folded in
- The whipped cream made it 2135181723518 lighter and better, I don’t think I would have enjoyed a thick pudding/creme pat on its own
- The creme pat recipe was great–almost no moisture seeped out!
- I think the cornstarch is better as a more powerful thickening agent but the flour is better taste-wise
What I Would Change:
- In an attempt to replicate the texture of Magnolia, I would crumble the wafers a bit more and fold that into the pudding first, rather than layering it with the banana
- In an attempt to replicate the pudding consistency of Magnolia and Sweet Life Bakeshop, I need to do….something to make the pudding lighter and more fluffy/whipped-cream like…but just adding more whipped cream dilutes the flavor of the pudding too much…maybe add powdered milk and vanilla extract to the whipped cream?? 1 T more of the flour to the creme pat? Idk…
- Need to find a good vanilla wafer recipe, too!
- Ripe but FIRM bananas are ideal, not overripe otherwise it just turns to mush…
- The flavor of the banana and texture of the wafers really does need at least a few hours. We tried it ~1-2 hours in versus next day and it really did taste better the next day
- No butter in this recipe hmmmm…
- It’s amazing how much better a whisk is for custards than a spatula is!!!