Recipe courtesy of Tanya Holland
Banana Pudding Napoleon
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 745
- Total Fat
- 29
- Saturated Fat
- 17
- Carbohydrates
- 109
- Dietary Fiber
- 4
- Sugar
- 77
- Protein
- 14
- Cholesterol
- 208
- Sodium
- 142
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
Banana Pudding:
1/2 cup milk, plus 2 cups
1/3 cup sugar plus 3 tablespoons
2 large eggs
1 large egg yolk
1/4 cup cornstarch
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
4 firm, ripe bananas
Napoleon Layers:
3 egg whites
1/2 cup plus 1 tablespoon sugar
3 ounces butter, melted
1/2 teaspoon vanilla extract
1/2 cup plus 1 tablespoon flour
Directions
- For the Pudding: In a small bowl, whisk together 1/2 cup milk, 1/3 cup sugar, eggs, egg yolk and cornstarch. In a medium saucepan, bring 2 cups milk and 3 tablespoons sugar almost to a boil. Whisk in other ingredients. Bring to a low boil. Whisk constantly until thickened and smooth, about 2 minutes. Remove pan from heat. Strain custard and whisk in vanilla. Place 2 bananas in food processor and pulse until cut into small pieces. Fold this into custard and refrigerate.
- For the Napoleon Layers: Preheat oven to 350 degrees F. Whisk egg whites with sugar. Stir in melted butter and vanilla extract. Fold in flour. On a parchment lined sheet pan, spread 1 tablespoon of mixture thinly into a 4-inch diameter circle (like a thin cookie). Repeat until there is no more batter. Bake in the oven until light brown, about 5 minutes. For each serving, use 3 "cookies". Slice thin remaining bananas on bias. On each plate, place 1 cookie, followed by 2 slices of bananas, 1 1/2 tablespoons of banana custard. Repeat and then top with remaining cookie. Garnish with powdered sugar and mint leaves.