Banana Pudding Napoleon

Recipe Ingredients

		Banana Pudding
2 1/2 cups	592ml	Milk - divided
1/3 cup	65g / 2.3oz	Sugar - plus
3 tablespoons	45ml	Sugar
2 tablespoons	30ml	Eggs (large)
1 tablespoon	15ml	Egg yolk (large)
1/4 cup	15g / 0.5oz	Cornstarch
1 tablespoon	15ml	Unsalted butter
2 teaspoons	10ml	Pure vanilla extract
4		Firm ripe bananas
		Napoleon Layers
3		Egg whites
1/2 cup	99g / 3.5oz	Sugar - plus
1 tablespoon	15ml	Sugar
3 oz	85g	Butter - melted
1/2 teaspoon	2.5ml	Vanilla extract
1/2 cup	31g / 1.1oz	Flour - plus
1 tablespoon	15ml	Flour

Recipe Instructions

For the Pudding: In a small bowl, whisk together 1/2 cup of the milk, 1/3 cup sugar, eggs, egg yolk and cornstarch.

In a medium saucepan, bring remaining 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. 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.

This recipe yields 4 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B74) - from the TV FOOD NETWORK

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