Ingredients

• 120 g Egg yolk(s), about 8
• 15 g Cornstarch
• 75 g Sugar, used in two steps
• 400 g Whole milk
• 160 g Light cream (30% milk fat)
• 5 g Salt
• 5 g Banana extract
• Banana(s), for topping, as needed
• Whipped cream, for topping, as needed
• Crunchy Graham Cracker Streusel, for topping, substitute vanilla wafers for graham crackers, as needed

Instructions

Step 1

1. Heat sous vide water bath to 176 °F / 80 °C.
2. Separate the egg yolks and whites
3. Combine 15g cornstarch with 25g sugar in a small bowl. Whisk thoroughly to smooth out any lumps.
4. Combine milk, cream, and the cornstarch-sugar mixture in a saucepan.
5. Heat on medium until the mixture comes to a gentle boil—about 5 minutes—stirring frequently to prevent the milk from burning on the bottom of the pan. The mixture should thicken slightly.
6. Add the egg yolks, salt, and remaining sugar to a bowl and whisk it all together until smooth.
7. Begin slowly pouring a small amount of the hot milk mixture into the egg yolks.
8. Stop pouring, and whisk until combined. Incorporating a bit of the hot milk before adding the full amount—a process known as tempering—allows you to combine ingredients without causing the eggs to curdle. Slowly drizzle the rest of the hot milk mixture into the bowl, whisking continuously as you pour.
9. Strain the mixture through a fine-mesh sieve into a new container. Let it rest for 30 minutes, then skim off any bubbles that are left on the surface.

Step 2

1. Fill jars to about 0.5 in (1.25 cm) from the top. If there are any remaining bubbles on the top—and you want an even texture—gently tap the jars on the counter before putting on the lids.
2. Seal jars “fingertip tight”—until they’re closed but still possible to open with your fingertips. This allows air to escape from the jars when they’re submerged in water. If the jars are closed too tightly, the trapped air will press against the glass and could crack or break the jars.
3. Here’s how to master the art of closing jars “fingertip tight.” Place the lid on top of the jar. Then, using just your fingertips, twist the band to tighten. When you begin to feel resistance, twist once in the opposite direction to loosen, then once more in the original direction to tighten.
4. Using canning tongs, carefully transfer jars to sous vide bath, making sure they are all fully submerged.

Step 3

1. Cook sous vide 1 hour.
2. While the puddings are cooking, you can make the vanilla wafer streusel topping. Follow the Crunchy Graham Cracker Streusel recipe, but substitute 105 g of vanilla wafers for the graham crackers. Or, if you have the time, try our homemade vanilla wafer recipe.
3. Remove the jars from the water and cool them at room temperature for about 30 minutes. Transfer the jars to the refrigerator and chill them overnight.