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Receta Nola Banana Layered Pudding Cake
by Global Cookbook

Nola Banana Layered Pudding Cake
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  Raciónes: 12

Ingredientes

  • 2 c. Lowfat milk
  • 1 c. Sugar
  • 1/2 tsp Pure vanilla extract
  • 5 x Egg yolks
  • 1/4 c. Cornstarch
  • 1/4 c. Water
  • 1 c. Sweetened flaked coconut
  • 1 Tbsp. Butter
  • 1 1/2 Tbsp. Gelatin
  • 4 Tbsp. Water
  • 1 1/2 c. Graham cracker crumbs
  • 1 stk Butter melted
  • 9 x Bananas peeled, and
  •     cut 1/4" slices
  • 4 c. Sweetened whipped cream
  • 12 x Ladyfingers
  •     Fresh mint sprigs

Direcciones

  1. In a nonstick saucepan, over medium heat, combine the lowfat milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mix comes to a gentle boil, take 1 c. of the lowfat milk-sugar mix and add in it to the yolks. Whisk to blend well. Temper the egg mix to the lowfat milk mix. Cook over medium heat till it thickens slightly, 4 to 5 min, whisking occasionally.
  2. Dissolve the cornstarch in the water. Over medium heat, slowly add in this mix to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 min. Stir in the coconut. Add in the butter and stir till it is completely melted and mix has thickened to a custard, about 2 min. Soften the gelatin in the water and stir into the warm custard. Pour the mix into a glass bowl. Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming. Cold completely, stirring occasionally and refrigeratefor at least 4 hrs.
  3. In a mixing bowl, combine the crumbs and butter. Mix well. Press into the bottom of a 10-inch spring-form pan. Bake till hard, about 6 to 8 min. Remove and cold completely. Mix in 2 c. of the whipped cream to the pastry cream.
  4. To assemble, spread about 1 c. of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 c. of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 c. of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and refrigeratefor at least 4 hrs.
  5. Remove from the refrigerator and top with the remaining whipped cream. Remove the spring-form and press the ladyfingers firmly into the sides on the pastry cream. Slice the dessert into individual servings and garnish with fresh mint sprigs.
  6. This recipe yields 20 servings.