Updated 12/10/2011 05:00 AM
Recipe: Vanilla Pudding with Puff Pastry Shells and Sliced Bananas
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1-2 boxes frozen puff pastry shells (6-12 shells)
2 cups heavy cream
1 cup milk
1/3 cup sugar
3 Tbs cornstarch
5 large egg yolks
1 tsp vanilla extract
sliced bananas as needed
powdered sugar for garnish (optional)
Add 2 cups of heavy cream and 1 cup of milk to a deep, heavy bottomed pot on medium heat and, while that is slowly heating up, use a small mixing bowl to whisk together 1/3 cup sugar and 3 Tbs cornstarch.
Then whisk in 5 large egg yolks and 1 tsp vanilla extract. into the sugar and set aside.
Keep your eye on the milk and, just as it does come to a simmer, add 1/2 cup of the milk to the eggs and sugar and immediately whisk that in to temper the eggs....then pour the egg mixture back into the milk mixture on the stove top and use a wooden spoon to stir that for 2 minutes as it cooks along and thickens up.
Then pour the pudding through a wire mesh strainer into a shallow pie dish......then place a layer of plastic wrap on the surface and pop it into the fridge to set up for at least 2-3 hours.
About 30-40 minutes before you're ready to serve the pudding, bake the puff pastry shells according the the directions on the box.
You may want to bake two boxes of pastry shells for this amount of pudding....then, once the shells have cooled down, cut the tops and insides out......add some thinly sliced bananas to the bottom of each shell....top that with the pudding.....some more sliced bananas.......a little sprig of mint and finish with an optional sprinkling of powdered sugar.
It's a good idea, but not necessary, to defrost the puff pastry shells over night in the fridge and you'll need to make pudding and then let is set up in the fridge for at least 2-3 hours or....even better.....overnight.