BANANA PUDDING

This great-ever Banana Pudding from Kemuri Tatsu-ya in Austin, TX receives its taste from wealthy miso caramel, crunchy graham cracker topping, and perfectly easy pastry cream. Kokuto (japanese brown sugar) may be bought on line at chefshop.com or substituted with darkish brown sugar.

INGREDIENTS

CARAMEL

•  2 tablespoons water 
• 1 teaspoon light corn syrup
• 2 teaspoons white miso
• 1 cup heavy cream 
•  3/4 cup granulated sugar

PUDDING

•  2/3 cup cornstarch
•  8 large egg yolks
•  1 teaspoon kosher salt
•  4 ripe bananas, chopped
•  6 tablespoons unsalted butter 
• 1 tablespoon pure vanilla extract
• 3 1/2 cups whole milk, divided
•  1 cup granulated sugar, divided

TOPPINGS

•  3 1/2 tablespoons all-purpose flour 
• 1 1/2 teaspoon packed light brown sugar 1 cup heavy cream
• 2 tablespoons finely chopped kokuto (from 2 kokuto cubes, see Note) or dark brown sugar
• 1/4 cup unsalted butter 
•  1/2 cup plus 2 tablespoons finely ground graham cracker crumbs (from 5 graham crackers)

INSTRUCTIONS

1. Make the caramel, combine 1 cup cream and miso in a small saucepan. deliver simply to a simmer over medium, and put off from warmth. combine three/four cup granulated sugar, 2 tablespoons water, and corn syrup in a medium saucepan. prepare dinner over medium-excessive, with out stirring, until a deep-amber caramel forms, five to 6 minutes. eliminate from warmness and progressively whisk in heat cream aggregate (combination will bubble up). allow cool 10 minutes. Pour via a exceptional twine-mesh strainer right into a heatproof container; discard solids.
2. Make the pudding, Whisk collectively 1/2 cup milk, 1/2 cup granulated sugar, cornstarch, and egg yolks in a medium bowl. integrate closing 3 cups milk and final half of cup granulated sugar in a medium saucepan. convey to a simmer over medium. get rid of from heat and really gradually whisk hot milk aggregate into egg mixture to temper it. return aggregate to saucepan, and convey to a boil over medium-excessive. cook dinner, whisking constantly, till thickened, 1 to two minutes. do away with from warmness, and whisk in 6 tablespoons butter, 1 tablespoon at a time, till included. Whisk in vanilla and 1 teaspoon salt. switch pudding to a medium bowl and press a chunk of plastic wrap at once on floor. let cool absolutely, and refrigerate until well chilled, approximately 4 hours. Fold in bananas and refrigerate half-hour.
3. In the meantime, make the toppings.Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper. soften 1/4 cup butter and kokuto in a small saucepan over medium, stirring, until sugar is dissolved, about 2 mins. Whisk collectively graham cracker crumbs, flour, mild brown sugar, and half of teaspoon salt in a medium bowl. Stir in butter mixture till crumbs are frivolously moistened. unfold aggregate in a 1/4-inch-thick layer on prepared baking sheet. Bake in preheated oven until dry and crisp, about 16 mins, breaking apart and stirring crumbs halfway via baking. allow cool absolutely. crush into exceptional crumbs.
4. Place 1 cup cream in a medium bowl. Beat with a hand mixer on medium-excessive velocity until stiff peaks form, about 3 minutes.
5. Spoon banana pudding into 8 (eight-ounce) glasses. top flippantly with caramel, whipped cream, and crumb topping. Serve at once.