We're using the blender
because it's super easy to take your milk.
It's one and a half cups of milk,
a half a cup of half and half,
and then like a half a cup of banana,
and if you mash it,
but because I'm using the blender,
I'm not even worrying about mashing it.
Throw in that
banana in there,
and then I whiz it up.
(laughing)
Shake your booty, change your moody.
Okay, so,
so you whiz that up, and then,
so here, we have our eggs.
I have six egg yolks.
I've got three quarters cup of sugar,
a pinch of salt,
and a quarter cup of cornstarch,
and we're just gonna whisk that up.
A lot of times people get really,
a little anxious about making a creme anglaise,
but when you have that cornstarch,
you don't have to worry about curdling the eggs.
So, one's cold, one's hot.
Let's make 'em,
this what we're trying to do to the country,
let's make them all together.
Bring it together, Carla.
So we are trying to bring it together.
The reason I like to do it in a metal bowl
is because it's thin,
and you can feel underneath when it starts to warm up.
Clever, you.
Exactly, and now its feeling warm,
so I'm not afraid of what?
Curdling my eggs,
so everybody going
into the pool. Go right on in.
Yes.
And then this--
Oh that's a great tip.
I love that tip.
So, and you see how
foamy it is over here?
When you start to bring this up to a boil,
and it's okay to bring them up to a boil,
because you have that safety binder
of the cornstarch, right?
Brilliant.
So you keep whisking that,
getting all in those crevices,
and you're like, "When's it done?"
It's done when all the foamy bits go away,
so that's another clue.
All right, so you guys see this?
You see this, how,
now all the foam is gone away.
We kept whisking.
Now what I do, I have my strainer.
In my bowl, I've got some vanilla and cold butter
that's gonna emulsify
Nice into the pudding.
Oh this is so easy and so great.
It's like watching you steal bases.
We finished this.
Now what you do is you take plastic wrap,
and you lay it over top,
so it doesn't get that skin
unless you like the skin.
Put it right on top, right?
Right on top.
Push it onto the pudding, okay?
So I have one right here.
All right, so I have one,
and I laid it right on top
and then you just peel it off like this.
Oh wow.
And then what I'm gonna do with this
is lighten it up.
I got all the plastic everywhere.
So I'm going to lighten it up.
I have another whisk.
So what I'm gonna do,
because now this is really thick,
and you don't really want thick pudding.
You want it to be really light,
so I lighten that up.
I have a cup of just unsweetened whip cream.
I take some of my cream and put it into the whisk,
and then I whisk that.
Again, brilliant.
Efficient.
Right, and then,
tell me why I'm brilliant.
Go ahead.
You are, you know,
'cause God made you that way.
You're incredible.
And then, Shut the door.
I'm going to take chopped bananas,
put those in there.
Oh, what?
'Cause you, right,
you just keep going.
So the chopped bananas.
Texture, texture.
Texture.
You have that banana pudding from the pureed banana,
and then you have this
and then I take a cup of sugar, a pinch of salt,
and then I take a cup of finely ground Vanilla Wafers.
And then you just mix that up.
Then I take really cold butter,
and I'm gonna grate it
because if you don't have a food processor,
this is the best way to do your butter.
I'm gonna take a bite before your next question.
All right, you go for it.
Ah, you're making me jealous.