Banoffee Pudding with Claire Saffitz | Dessert Person

From Claire Saffitz.

Banoffee Pudding with Claire Saffitz | Dessert Person
“Pudding,” in the UK, as I understand, is a generic term that can refer to any number of desserts. In a bit of wordplay, this recipe translates the British pudding banoffee pie, a tart filled with sliced bananas, dulce de leche, and whipped cream, into an American custard-style pudding. Banana and dulce de leche are cooked into a silky, smooth custard and then layered with whipped sour cream, digestive biscuits (though you could use graham crackers), and more dulce de leche. To give the dessert a shareable
quality, I assemble it large-format. Any glass serving dish or bowl with a 2-quart capacity works, but assembling it in individual glasses is an option, too.

#banoffeepie #dessert #clairesaffitz

6 tablespoons unsalted butter (3 oz / 85g), divided
1 large overripe banana (8.8 oz / 250g), peeled and cut into 1-inch pieces
2 1/4 cups whole milk (19 oz / 540g)
2/3 cup dulce de leche (7.4 oz / 210g)
1 1/2 teaspoons kosher salt or 3/4 teaspoon table salt
1/4 cup cornstarch (1.1 oz / 32g)
2 tablespoons sugar
4 large egg yolks (2.1 oz / 60g), at room temperature
1 large egg (1.8 oz / 50g), at room temperature
2 teaspoons vanilla extract
1 1/2 cups heavy cream (12.7 oz / 360g), chilled
1/2 cup sour cream (4.2 oz / 120g), chilled
6 ounces (170g) digestive biscuits (about 12 cookies) or graham crackers (about 11 sheets)
4 tablespoons dulce de leche (2.8 oz / 79g), divided

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