BANANA PUDDING WITH PISTACHIO CRUMBLE
This banana pudding is not the usual vanilla-wafer-topped affair, and it doesn't come from the South. It came to The Times in 2013 from Fedora, a restaurant in Manhattan, and it is divine: a rich, creamy custard fragrant with puréed ripe banana, topped with lightly salted, crisp crumbles of pistachio butter cookie. It is also irresistible - sweet, creamy, salty, crunchy - and all too easy to lap up. The pudding and crumble can be made entirely in advance (up to three days), though don't sprinkle the crumbs over the top until you're ready to serve. You want to maintain the crunch for as long as possible, and once the cookie meets the pudding, the countdown begins.
Provided by Melissa Clark
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Using an immersion or standard blender, purée bananas until very smooth. Set aside.
- In a medium pot set over medium heat, combine milk, cream, 150 grams (3/4 cup) sugar, cornstarch, vanilla bean and seeds, and 2 grams (1/2 teaspoon) salt, and cook, whisking, until liquid comes to a simmer and begins to thicken. Take the pot off the heat and whisk in banana purée, egg yolks and 3 tablespoons butter. Return pot to the heat and bring the mixture back to a simmer, whisking constantly. Cook for another 3 to 5 minutes, until thick.
- Transfer the pudding to a bowl set in a larger bowl filled with ice water and whisk for 5 or until the pudding is cool to touch. Discard vanilla bean, divide the pudding in serving bowls, cover and refrigerate for at least 3 hours.
- Meanwhile, prepare the crumble. Heat oven to 350 degrees and line a baking sheet with parchment paper. In a small saucepan set over medium heat, melt the remaining 12 tablespoons (1 1/2 sticks) butter and set aside to cool.
- In a food processor, pulse the pistachios a few times until roughly chopped. Add the flour, remaining 150 grams (3/4 cup) sugar, and remaining 2 grams (1/2 teaspoon) salt, and pulse until the ingredients are just combined. Add the melted butter and pulse a few times until the mixture forms pea-sized crumbs.
- Transfer the crumbs to the prepared baking sheet. Bake until crumble starts to brown at the edges, about 15 minutes. Remove pan from the oven and using a flat spatula, flip the crumble over, piece by piece, so that the browned side is now on the bottom. The pieces will break apart; this is O.K. Bake for another 8 to 10 minutes, or until the crumble is golden-brown and very crisp. Transfer to a rack and let cool completely before breaking apart into crumbs. Serve crumble sprinkled over the banana pudding. (You will have extra crumble.)
Nutrition Facts : @context http, Calories 978, UnsaturatedFat 21 grams, Carbohydrate 108 grams, Fat 57 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 32 grams, Sodium 396 milligrams, Sugar 68 grams, TransFat 1 gram
BANANA CRUMB PUDDING
Friends and family ask me to make my thick and creamy banana pudding for all occasions. They can't get enough of the wonderful flavor of the fruit and the vanilla wafer crumbs. You can also top the classic Southern treat with meringue instead of whipped cream. -Yvonnia Butner, Pinnacle, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter, vanilla and salt. Cool 15 minutes, stirring occasionally., Reserve 1 banana and 1 cup whole wafers for topping. Crush 2 cups wafers and set aside. In a 13x9-in. baking dish, place a single layer of whole wafers, filling gaps with crushed wafers. Layer with a third of the bananas and pudding. Repeat layers twice. Press plastic onto surface of pudding. Refrigerate, covered, overnight., In a bowl, beat heavy cream until it begins to thicken. Add sugar; beat until soft peaks form (do not overmix). Just before serving, spread whipped cream over pudding; top with reserved banana and wafers.
Nutrition Facts : Calories 535 calories, Fat 27g fat (13g saturated fat), Cholesterol 121mg cholesterol, Sodium 370mg sodium, Carbohydrate 70g carbohydrate (46g sugars, Fiber 1g fiber), Protein 7g protein.
CHILLED BANANA AND PISTACHIO RICE PUDDING
Categories Dairy Fruit Nut Rice Dessert Banana Pistachio Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve. Rinse rice under cold water and drain.
- In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse.
- In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.
- Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days.
- Garnish pudding with pistachios and serve with compote.
THE BEST BANANA PUDDING
The best no bake banana pudding you will ever find (or so I've been told by many).
Provided by Kenneth Strother
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 25m
Yield 20
Number Of Ingredients 7
Steps:
- In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 56.9 g, Cholesterol 8.6 mg, Fat 9.6 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 205.2 mg, Sugar 29.1 g
EASY BANANA AND PISTACHIO PUDDING PIE
Make and share this Easy Banana and Pistachio Pudding Pie recipe from Food.com.
Provided by Healthy Debbie
Categories Pie
Time 30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 450 degrees to bake the pre-made piecrust and follow package directions.
- Mix the milk with the instant pudding for 1 minute on medium.
- Slice the bananas into a bowl and mix with the lemon juice.
- Layer the bananas into the bottom of the baked and cooled piecrust.
- Pour the instant pudding mix over and smooth it to the edges.
- Let it chill and set in the refrigerator. Spread Cool Whip on top and sprinkle with the crushed pistachio nuts.
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