Served warm or cold, this banana-infused custard is a different way to use up those ripe bananas on the kitchen table.
. But after a certain number of loaves, it's normal for any baker to crave a change of pace.banana pudding, the one made with sliced bananas, vanilla pudding, and vanilla wafers. This one—a thick and creamy stovetop custard with the sort of deep and complex banana flavor that can only be extracted by a long, slow steep.
Pulling out a strong banana flavor will take at least four hours, but deeper, more complex banana notes will emerge over time, so I often let the steeping process go as long as 24 hours . If using a vanilla bean, be sure to scrape out the flavorful, vanilla-flecked milk trapped in each half of the pod before discarding.
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