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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Banana hook stand — prevents bruising, extends ripeness
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Banana hook stand — prevents bruising, extends ripeness
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Peel and slice bananas into 1/4 inch thick slices. Place in bowl and sprinkle with lemon juice to keep from turning dark. Make custard. Cream together butter, 1 1/4 cup of sugar and flour in top of a double boiler. Beat together egg yolks and milk, and stir into sugar mixture. Cook over medium heat, stirring often, until custard thickens and coats the back of a spoon. Set aside off heat. In a 9 x 13 baking dish, place a layer of vanilla wafers, followed by a layer of banana slices. Repeat layers until dish is almost full. Gently pour custard over layers to cover cookies and fruit. Whip egg whites with cream of tartar to form soft peaks. Gently stir in sugar. Top pudding with egg whites. Bake in preheated 325F oven for 20 minutes, until meringue is lightly browned. Serve warm, or refrigerate and serve later, chilled.