This dessert, which rounded out our Christmas buffet this year, was heaven! My husband had requested banana pudding, but I really don’t like most banana puddings. So I came up with this instead, using a traditional Bavarian cream. Light and airy, this dessert was the perfect finish to our wonderful Christmas feast. With the reception it got, it will definitely grace my Easter table too!
- 1 1/2 c graham cracker crumbs
- 1/4 c packed brown sugar
- 6 T unsalted butter, melted
- 1 packet unflavored gelatin
- 3 T milk
- 1/4 c granulated sugar
- 5 large egg yolks
- 1 1/4 c heavy cream
- 2 t brandy (or 1 t vanilla extract)
- 1 1/4 c heavy cream (second measure)
- 1/2 c mashed bananas
- nutmeg, sliced banana, additional whipped cream
- Heat oven to 350F.
- Combine the graham cracker crumbs, brown sugar, and butter. Press into a tart pan. Bake at 350F for 10-12 minutes or until fragrant. Set aside to cool completely.
- Put the milk in a small bowl. Sprinkle the gelatin onto the milk and set aside.
- Whisk together the sugar and egg yolks until fluffy. Scald the cream. Slowly whisk the hot cream into the egg mixture to temper the eggs. Put the mixture in a double boiler or over simmering water and cook, stirring, until thickened enough to coat a wooden spoon.
- Remove the cream mixture from heat and whisk in the milk and gelatin. Add the brandy and mashed banana. Pour the cream mixture into a cold bowl and place bowl in an ice bath. Stir until the mixture cools to room temperature.
- Whip the second measure of cream just until soft peaks form. Fold the whipped cream into the cooled custard. Add to the precooked crust and refrigerate 4 hrs to overnight to set. Top with a very light dusting nutmeg. Serve with fresh banana slices and additional whipped cream.