banoffee_pudding

Banoffee Pudding
Claire Saffitz
https://www.youtube.com/watch?v=3aUjdnDEhME

PUDDING
6 tablespoons unsalted butter (3 oz / 85g), divided
1 large overripe banana (8.8 oz / 250g), peeled and cut into 1-inch pieces
2 1/4 cups whole milk (19 oz / 540g)
2/3 cup dulce de leche (7.4 oz / 210g)
1 1/2 teaspoons kosher salt or 3/4 teaspoon table salt
1/4 cup cornstarch (1.1 oz / 32g)
2 tablespoons sugar
4 large egg yolks (2.1 oz / 60g), at room temperature
1 large egg (1.8 oz / 50g), at room temperature
2 teaspoons vanilla extract
ASSEMBLY
1 1/2 cups heavy cream (12.7 oz / 360g), chilled
1/2 cup sour cream (4.2 oz / 120g), chilled
6 ounces (170g) digestive biscuits (about 12 cookies) or graham crackers (about 11 sheets)
4 tablespoons dulce de leche (2.8 oz / 79g), divided

In a heavy-bottomed medium saucepan, heat 2 tablespoons of the butter over
medium heat.  (Refrigerate the remaining 4 tablespoons for whisking into the
finished pudding.)  When the butter is foaming, add the banana and cook,
occasionally stirring and mashing the pieces with the back of a heat-proof
flexible spatula or wooden spoon, until the banana is browned in spots and
very soft and mushy.  Remove the saucepan from the heat.

Add the milk, dulce de leche, and salt to the saucepan and blend with a
handheld blender until  the mixture is completely smooth.  (Alternatively,
scrape the banana mixture into a standard blender, add the milk, dulce de
leche, and salt, and blend until smooth, then return to the saucepan.)  Heat
the milk mixture over medium heat, whisking occasionally, until it's steaming
and just starting to ripple beneath the surface, about 5 minutes.  Remove the
saucepan from the heat.

In a medium bowl, combine the cornstarch and sugar and whisk until combined
and free of lumps.  Add the yolks and whole egg and whisk to combine, then
whisk vigorously until the mixture is slightly pale, thickened, and light,
about 2 minutes.  Whisking the egg mixture constantly, slowly pour about
two-thirds of the hot milk mixture into the bowl to temper the egg mixture,
then whisk the warmed contents of the bowl back into the saucepan with the
remaining milk mixture.

Have a clean medium bowl nearby for transferring the hot pudding.  Set the
saucepan back over medium hear and cook the mixture, whisking constantly and
scraping around the sides and bottom of the saucepan, until the pudding is
thickened, the foam on the surface has subsided, and it holds the marks of
the whisk, about 4 minutes.  Stop whisking for a few seconds and check for
slow bubbling beneath the surface, indicating the mixture is at a boil, then
continue to whisk vigorously for another 15 seconds.  Immediately remove the
saucepan from the heat and pour into the reserved medium bowl.

Cut the reserved 4 tablespoons (2 oz / 56 g) chilled butter into 1/2-inch
pieces, the whisk the butter into the pudding a few piecs at a time, waiting
for the pieces to disappear before adding more, until all the butter is
incorporated and the mixture is smooth.  Whisk in the vanilla.  Press a
piece of plastic wrap directly onto the surface of the pudding and
refrigerate until it's cold and set, at least 4 hours.

In a large bowl, with a hand mixer, whip the heavy cream and sour cream on
low speed to start and gradually increase the speed to medium-high as the
mixture thickens, until you have a firmly whipped cream that holds a stiff
peak.

Remove the pudding from the refrigerator and stir to loosen the consistency.
Spread about one quarter of the pudding in an even layer in the bottom of
the 2-quart glass dish or serving bowl, then spread about one-quarter of the
whipped cream over the top.  Top with one-third of the digestive biscuits,
breaking them into pieces as needed to fit in an even layer, and drizzle with
1 tablespoon of the dulce de leche.  Repeat the layering process two more
times with the same quantities of pudding, whipped cream, biscuits, and dulce
de leche (you'll use all the biscuits but have more of the other three
ingredients).  Spread the remaining pudding over the final layer of biscuits,
then scrape the remaining cream mixture on top and smooth almost to the edges.
Drizzle the remaining tablespoon of dulce de leche over the top, then use the
back of a spoon to swirl the dulce de leche into the cream.  Loosely cover
the dish and refrigerate for at least 4 hours to allow the biscuits to soften
before scooping into bowls and serving.