@catastrophiccook: Probably the best banana pudding I’ve ever had! CUSTARD: 113 grams butter, unsalted 2 tablespoons non-fat milk powder 150 grams brown sugar 600 grams whole milk 1 teaspoon salt 100 grams granulated sugar 33 grams cornstarch 160 grams egg yolks (approx 8 large yolks) 2 tablespoons vanilla bean paste CREAM: 250 g mascarpone cheese 200 g sour cream 100 g brown sugar 450 g heavy cream 5 bananas 1 bag Nila wafers Start by browning butter with milk powder. Set aside. In the same pan put in the white sugar and allow it to melt till it’s amber in color. Add the milk. It’ll seize but will melt again. Bring this almost to a boil then remove. In a bowl mix brown sugar, egg yolks, salt, vanilla, and cornstarch. Slowly add milk caramel to temper. Pour into a pan and mix on medium low till thickened and bubbly. Add the brown butter and blend with an immersion blender. Cover with plastic wrap touching and refrigerate till cool. Once ready, mix all the cream ingredients and whip to soft peaks. Slowly add in caramel pastry cream. Once fully whipped and incorporated add bananas and cookies. Mix well and refrigerate for at least six hours. Enjoy! Recipe from @kassie | ibakemistakes I did a combo of her brown butter brown sugar and caramel one.

Catastrophic Cook

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Thursday 06 August 2026 16:42:00 GMT