Brown Butter Pumpkin Biscoff Banana Pudding
Layers of biscoff cookies, bananas, a brown butter pumpkin spice custard, and whipped cream.
Servings 10 servings
Ingredients
- 1 ⅔ cups Whole Milk
- 5 Large Egg Yolks
- 3 tbsp Cornstarch
- ¼ cup Granulated Sugar
- ¼ cup Brown Sugar
- 1 tsp Pumpkin Pie Spice
- ¼ tsp Salt
- ½ cup + 2 tbsp Pure Pumpkin Puree
- 2 ½ tbsp Unsalted Butter
- 2 tsp Vanilla Extract
- 3 cups Heavy Cream
- 1 cup Powdered Sugar
- 6 Bananas (sliced)
- 48 Biscoff Cookies (two 8.8 oz packages)
Instructions
- Pour the milk into a sauce pot and heat it over medium high heat until it just comes to a simmer. In the meantime, add the egg yolks, cornstarch, granulated sugar, brown sugar, pumpkin pie spice, and salt into a bowl. Whisk the ingredients together until it turns into a pale brown color. Then mix in the pumpkin puree.
- When the milk is simmering, remove it from the heat. Scoop a ladleful of the hot milk then slowly pour it into the egg mixture while whisking quickly to prevent the eggs from scrambling. Continue adding in the milk while whisking until half of the milk has been used.
- Pour the mixture back into the pot with the remaining milk and whisk. Return the pot to the stove and heat over medium heat. Whisk constantly until the cream starts bubbling and thickens into a custard. Remove the pot from heat.
- Add the unsalted butter to a small pan and heat it over medium heat. Cook for about 5-8 minutes until the butter has developed into a toasted, golden brown color. Pour it into the hot custard along with the vanilla extract. Mix until combined.
- If your pastry cream is lumpy, you can pass it through a fine mesh sieve. Transfer the pastry cream into a bowl and cover with plastic wrap. Make sure the plastic wrap makes contact with the surface of the pastry cream to prevent a skin from forming. Place it in the fridge to cool completely.
- Add the heavy cream and powdered sugar into the bowl of a stand mixer. Use the whisk attachment and mix on high speed until you get soft peaks. When the pastry cream has cooled, mix it with a rubber spatula to loosen it. Add about 2½ cups of the whipped cream into the pastry cream. Gently fold them together until evenly combined.
- Spread a layer of the biscoff cookies into a 9×13 inch pan or 2½ – 3 quart baking dish. 24 cookies should be just enough to cover the bottom of the dish in a single layer. Add on a layer of the sliced bananas. Then spread on a layer of the pumpkin pastry cream so that the bananas are fully covered. Add on a layer of the whipped cream. Repeat this process one more time to create another set of layers. Crush some of the remaining biscoff cookies into crumbs and sprinkle them over top. Lightly sprinkle some additional pumpkin pie spice over top as well. For best consistency, let the banana pudding set over night. Enjoy!