Ingredients
5large egg yolks
¼cupcornstarch
½cupsugar
2tspsugar
salt
2cupswhole milk
3tbspbanana liqueur
2tbspunsalted butter,cold
1tbspbutter,melted
2tsppure vanilla extract
15vanilla wafer cookies
¼tspcinnamon powder
2bananas
Preparation
In a bowl, whisk the egg yolks with the cornstarch, ½ cup of sugar, and ¼ teaspoon of salt. In a medium saucepan, bring the milk to a boil.
Gradually whisk the milk into the egg yolks until smooth. Transfer the pudding mixture to the saucepan and add the banana liqueur.
Cook over moderate heat, whisking, until the pudding is thick, for about 3 minutes. Scrape the pudding into a bowl and whisk in the cold butter and vanilla.
Cover with plastic and refrigerate until chilled for about 4 hours.
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In a bowl, combine the wafers, cinnamon, the remaining 2 teaspoons of sugar, and a pinch of salt.
Stir in the melted butter. Spread the crumble on the prepared baking sheet; bake for 15 minutes, until lightly browned. Let cool.
Spoon the chopped bananas into bowls. Top with the pudding, sprinkle with the crumble, and serve right away.
