Ingredients:
Pastry Cream
2 cups whole milk
2 tsp. vanilla paste or pure vanilla extract
3 large egg yolks
1/3 cup (67 g.) granulated sugar
1/4 cup cornstarch
1 cup heavy cream
1/2 (14-oz.) can condensed milk
1 tsp. banana or pure vanilla extract
Meringue
1 cup (200 g.) granulated sugar
1/2 cup water
4 large egg whites
3/4 tsp. cream of tartar
Assembly
1 (11-oz.) box Nilla wafers
5 ripe bananas, sliced into 1/4″-thick coins
Equipment Needed:
2 large piping bags
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DIRECTIONS:
Pastry Cream:
Step 1
In a medium saucepan over medium heat, heat whole milk and vanilla paste until milk is just about to simmer.
Step 2
Meanwhile, in a medium bowl, whisk egg yolks and sugar until pale, thick, and creamy, about 1 minute. Add cornstarch and whisk until smooth and lump-free.
Step 3
Whisking constantly, slowly pour about one-third of hot milk mixture into egg yolk mixture.
Step 4
Return egg mixture to saucepan with remaining milk mixture. Cook over medium heat, whisking constantly, until bubbles burst on the surface and the mixture is glossy and thickened, about 1 minute.
Step 5
Strain through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate until cold, about 1 hour.
Step 6
In a large bowl, using a handheld mixer on medium-high speed, beat heavy cream until stiff peaks form, about 3 minutes. Add cooled pastry cream, condensed milk, and banana extract. Continue to beat until medium peaks form, about 1 minute more. Cover bowl with plastic wrap and refrigerate until ready to use.
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