Nola Banana Layered Pudding Cake
Ingredients
- 2 cup milk
- 1 cup sugar
- 0.5 tsp pure vanilla extract
- 5 egg yolks
- 0.3 cup cornstarch
- 0.3 cup water
- 1 cup sweetened flaked coconut
- 1 tbsp butter
- 1 0.5 tbsp unflavored gelatin
- 1 0.5 cup graham cracker crumbs
- 1 stick butter, melted
- 9 bananas, peeled and cut into 1/4-inch slices
- 4 cup sweetened whipped cream
- 12 ladyfinger cookies
Instructions
- 1
In a saucepan, combine milk, sugar, and vanilla. Bring to a gentle boil, whisking to dissolve sugar.
- 2
Temper 1 cup of the hot milk mixture into the egg yolks, whisking well, then pour back into the saucepan. Cook over medium heat for 4 to 5 minutes, whisking occasionally.
- 3
Dissolve cornstarch in water. Add to the saucepan over medium heat, whisking constantly for 1 minute. Stir with a wooden spoon for 2 more minutes.
- 4
Stir in the coconut and butter until completely melted and the custard thickens, about 2 minutes.
- 5
Soften the gelatin in 4 tablespoons water and stir into the hot custard. Pour into a glass bowl. Cover surface with plastic wrap and chill for at least 4 hours.
- 6
Combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan to form the crust.
- 7
Layer banana slices over the crust, then spread half the custard over the bananas. Add a layer of ladyfingers, then more bananas, then the remaining custard.
- 8
Top with whipped cream. Cover and refrigerate for at least 4 hours or overnight. Garnish with mint sprigs before serving.