It would also pile slightly when poured as in the picture of the pudding being added to the piecrust. It should be fairly thick and leave a whisk trail as you drag the whisk through it. In a very slow stream whisk the egg mixture into the saucepan cooking until bubbling. Remove 1/2 cup of the hot mixture and in a slow stream whisk it into the egg yolk mixture. In a medium bowl whisk the egg yolks together.Whisk until the sugar is dissolved and the mixture is bubbling. In a medium saucepan over medium heat whisk together milk, cream, sugar, salt, and cornstarch.Once cooled layer bottom and sides with banana slices. Press into a 9 inch pie pan and bake in the oven for 7 minutes. Mix the graham crackers, melted butter, and sugar.Thaw for several hours in the refrigerator, prepare and top with the whipped cream and fresh banana slices. Once frozen wrap with several layers of plastic wrap and freeze for up to 3 months. Then place on a level surface in the freezer and flash freeze. Follow the directions up to the point of pouring the custard into the pie crust. The whipped topping is best added to the dessert right before serving. ![]()
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