Banana Cream Pots with Vanilla Custard & Crunch

Ingredients

• 2 1/2 cups (600 ml) whole milk
• 1/2 cup (100 g) granulated sugar, divided
• 3 large egg yolks
• 3 tablespoons (24 g) cornstarch
• 1/4 teaspoon fine sea salt
• 2 tablespoons (28 g) unsalted butter
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) heavy cream, chilled
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for whipped cream)
• 3 medium ripe but firm bananas, sliced 1/4 inch
• 1 tablespoon fresh lemon juice
• 6 oz (170 g) graham crackers or digestive biscuits, crushed (about 1 1/2 cups crumbs)
• 2 tablespoons unsalted butter, melted (for crumbs)

Method

1. Prepare the cookie crumb base: mix crushed crackers with melted butter until evenly moistened. Press about 2 tablespoons of crumbs into the bottom of each of six 6–8 oz (180–240 ml) jars or cups. Chill while you make the custard.
2. For the custard (pastry cream): in a medium bowl whisk together the egg yolks, 1/4 cup (50 g) sugar and cornstarch until smooth and pale. Set aside.
3. Heat the milk: in a medium saucepan over medium heat, combine the milk and remaining 1/4 cup (50 g) sugar. Warm until just steaming and small bubbles form at the edges, about 4–5 minutes—do not boil.
4. Temper the eggs: slowly pour about 1/3 of the hot milk into the yolk mixture in a slow stream, whisking constantly to avoid scrambling. Return the tempered mixture to the saucepan with the remaining milk, whisking to combine.
5. Cook the custard: place the saucepan back over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle simmer and leaves a thick coat on the back of a spoon, about 1–2 minutes after it starts to bubble. Remove from heat.
6. Finish the custard: whisk in the butter, vanilla extract and salt until smooth. Transfer the custard to a shallow bowl, press a piece of plastic wrap directly on the surface to prevent a skin, and cool to room temperature, then refrigerate until fully chilled, at least 1 hour.
7. Prepare the bananas: toss the sliced bananas with the lemon juice to slow browning. Keep refrigerated until assembly.
8. Whip the cream: in a chilled bowl whip the heavy cream with the powdered sugar and vanilla to soft peaks. Do not overwhip; you want it light enough to fold.
9. Assemble the pots: spoon a layer of chilled custard over the cookie crumb base in each jar, add a single layer of banana slices, top with another layer of custard, then pipe or spoon whipped cream on top. Sprinkle remaining crumbs over the whipped cream for garnish.
10. Chill and serve: refrigerate the assembled pots for at least 2 hours to let flavors meld and custard set. Serve cold within 2–3 days for best texture; add fresh banana slices just before serving if making earlier than 24 hours.