To make the pudding
Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl until fully incorporated and set aside. In a medium saucepan, bring the milk and half and half to a boil. Remove from the heat and pour a small amount of the milk mixture into the egg mixture to temper the eggs, whisking the entire time. Continue whisking and pour the remaining milk mixture into the bowl. Pour the mixture back into the saucepan and add the banana liqueur. Whisk over medium-low heat until it thickens, about 2-3 minutes. Cook whisking constantly until the pudding is glossy and thick, 3-5 minutes longer. Strain the pudding into a clean bowl.
Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap over the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours. Alternatively, if you can’t wait, you can place the pudding in the freezer for about an hour.
To make the Nutella whipped cream
In a bowl of an electric mixer fitted with a whisk attachment add half the whipped cream and beat on high speed until very slightly thickened. Lower the speed to medium and add the nutella. Add the rest of the whipped cream and confectioners’ sugar and whip over high speed until medium to stiff peaks form, about a minute and a half or so. Be careful not to over whip or the mixture will curdle and you would have wasted half a cup of nutella. Remove from mixer and place in the refrigerator to cool while the pudding sets.
To make the crumble
While the pudding is setting and the nutella whipped cream is chilling, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in ziplock back. Using a rolling pin or your hands, crush the vanilla wafers until they’re coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Add the melted butter and use a spoon to evenly combine the butter into the crushed wafers. The mixture should appear slightly moistened. Transfer the mixture to the prepared baking sheet, spreading slightly with an offset spatula. Toast in the oven until brown and fragrant, about 10 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature)
To serve
Set aside 4 8oz mason jars. I like to use the wide mouth jars. Slice banana into coins (sprinkle with a squeeze of lemon juice to prevent browning - Optional) and set atop a small plate.
Remove pudding and whipped cream from the refrigerator. Whisk the pudding with a hand whisk until it is soft and smooth, about 10-15 seconds, and then scoop about 3 tablespoons per jar. Smooth out with an offset spatula.
Add sliced bananas to the pudding and top with a bit more banana pudding. Smooth out once again with an offset spatula. Scoop about 3 tablespoons of the nutella whipped cream. Top with the vanilla wafer crumble and serve.
Source: Adapted from -
Fine Cooking
