How would you like to have these for your holiday dinner?
Remember the Pumpkin banana cream pie? The recipe is here. So this is what you do when you don’t want pie (skip the dough step), or if you do make the pie but have extra custards.
I mentioned a shortcut in the pie post – if you’re not the making custard from scratch type, use instant vanilla pudding. Some people have already asked me how I would do that after publishing the pie post. Well, Jessie and I did not try it in our recipe, but if I did, I would try doing this:
1. Make the pudding according to the instructions on the package. Quantity wise, I don’t know if you’ll need 1 or 2 packets, so you’ll have to try it.
2. Whip 1-2 cups heavy cream to semi-firm peaks. Mix 1/3 of the whipped cream with the pumpkin ingredients, a 1/3 with the vanilla cream, and a 1/3 leave as is=plain whipped cream, so you have three colorful layers.
3. If you do try this, please report back, OK?
It sure makes an elegant and festive dessert for the holiday and can serve a large party of guests.
However, if you do want to spend some time and make this from scratch version, here’s the recipe.
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Pumpkin banana creamy dreamy dessert
Makes about 8-10 martini glasses, or more if serving smaller portions
For the vanilla pastry cream:
2 cups milk
1 vanilla bean, split in half lengthwise or 1 teaspoon extract/paste
2 large eggs
1/2 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/4 cup (1/2 stick) unsalted butter, softened
For the pumpkin custard layer:
1/2 cup half-and-half
1 (15-ounce) can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 teaspoon salt
1/4 teaspoon ground ginger
A pinch ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1/2 teaspoon grated orange zest
1/4 cup orange juice
For whipped cream:
1 1/2 cups heavy cream, chilled
1/4 cup sugar
1 1/2 tablespoons brandy
1-2 bananas thinly sliced or a few dried banana chips, for decoration, optional
For the vanilla pastry cream:
Warm the milk in a medium saucepan until it almost comes to a boil. Add the vanilla. (If using a vanilla bean, scrape the seeds from the bean and add both the seeds and pod to the milk mixture. Place the saucepan over medium-high heat and stir occasionally.)
In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by pouring about 1/3 cup of the scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more.
Remove the saucepan from the heat. Add the butter and whisk until it melts. (Remove and discard the vanilla pod.) Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools.
For the pumpkin layer:
Heat the half-and-half, pumpkin, brown sugar, salt, ginger, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly (so the eggs to scramble) until it reaches 160 F degrees. Remove from the heat.
Dissolve the gelatin in 1/4 cup orange juice (or water). Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to chill in the fridge or use the same ice bath technique as with the vanilla cream.
For the whipped cream:
In an electric mixer with the whisk attachment, whip the heavy cream with the sugar and brandy on medium-high speed until firm peaks form.
When the custards are cooled, assemble by layering the fresh bananas in the bottom of a glass/bowl. Spoon with vanilla cream on top. Next, add the pumpkin custard, and last spoon the whipped cream. Decorate with banana chips or fresh banana slices (add them only shortly before serving). Let set in the refrigerator for at least 2 hours before serving.
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