Yield: 6 servings
Active Time: 20 minutes
Total Time: 2 hours
Almond Wafer Crunch
For the almond crunch:
Whisk together egg white, sugar, and salt until sugar is completely dissolved, then add almonds, stirring until coated. Spread mixture in a very thin layer on parchment-lined sheet, spreading almonds away from center of pan.
Bake in oven until golden, 15 to 25 minutes. Cool on baking sheet, then break into pieces.
For the pudding:
Add 2 cups milk, sugar and salt to a medium saucepan over medium-low heat. Split vanilla bean in half lengthwise and scrape seeds into milk, then add pod. Cook just until mixture begins to steam.
Combine cornstarch and remaining milk in a bowl and whisk until there are no lumps. Remove vanilla bean from pot and discard. Add cornstarch mixture and cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Reduce heat immediately to very low and stir for 5 minutes or so until thick. Stir in butter.
For the caramelized bananas:
In a skillet over medium-high heat, place ghee and bananas. Sprinkle with cardamom and pan-roast to caramelize natural sugars, 4 minutes. Let cool.
In small cups, layer vanilla pudding, almond crunch, and bananas. Cover and let sit in fridge to chill before serving.
Photo credit: Paul Delmont