Hate artificial banana flavor and tacky texture in your banana pudding? This pudding uses real bananas and no cornstarch thickeners for pure tropical flavor and an ultra-smooth texture.
Use the Anova Precision Oven’s broiler to caramelize bananas, then sous vide mode to infuse the flavors together.
Note: The prep time includes a minimum 2-hour chill time.
Serves
6
Prep Time
02:15
Cook Time
01:07
0
238
Ingredients
8 oz
bananas, peeled and thinly sliced
2 Tbsp
brown sugar
¼ cup plus 2 Tbsp
granulated sugar
5 large
egg yolks
½ tsp
vanilla extract
¼ tsp
kosher salt
2.25 cups
heavy cream
Steps
1. Preheat the Oven and Prepare Pan
Rack
Line a sheet pan with a silicone baking mat.
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Top
2. Prepare Bananas
Place the bananas in a single layer on the prepared pan. Sprinkle with the brown sugar.
3. Broil
Rack
Transfer to the oven and cook until the bananas are caramelized, about 7 minutes. Remove from the oven.
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Top
00:07 Timer
4. Adjust the Oven for the Pudding
Rack
Hold the oven door open for 30 seconds to help the oven cool quickly. Close the door.
Sous Vide Mode: On
Steam: 100%
Temp: 177°F
Heat: Rear
5. Blend
Place the bananas in a tall jar and use an immersion blender to purée until smooth.
6. Mix Custard
In an oven-safe container with a lid, whisk together the sugar, egg yolks, vanilla, and salt. Whisk in the banana purée, followed by the heavy cream. Cover with the lid.
7. Cook
Rack
Transfer to the oven and cook for 1 hour.
Sous Vide Mode: On
Steam: 100%
Temp: 177°F
Heat: Rear
01:00 Timer
8. Chill
Whisk the custard until smooth. Refrigerate until chilled, at least 2 hours or up to overnight. (If refrigerating overnight, whisk in an additional 1/4 cup cold cream or milk to loosen.) Serve cold.