>> Monday, November 24, 2008
As you might have known that winter means lack of sun shines, means the duration to use natural light for food photography is shorter. Normally I photographed my food around 4-6 in the afternoon, but now the sun sets around 4pm, which means, I have to cook earlier in order to be able to capture my food. But these days I just don't have so much time to cook earlier, since I can only study in the morning (read: with the sun shines) then when the dark is come (though it's still 5pm), my mood to study is gone.
This banana pudding was captured in last September. It was my submission for a monthly event in Multiply called Monthly Foodie Multiplier (MFM). I did search recipes for banana pudding, but in the end I didn't use any of them. I came up with the idea of using Donauwelle recipe for the custard. Then, instead of garnish it with whipped cream, I used cocoa powder. Some of my friends called it as "Banana Tiramisu" since it used lady finger and cocoa powder.
I brought this pudding for my friend's farewell party. When it served in the table, it was gone in 60 seconds (ya ya... I love Nicholas Cage). They liked it very much! Thanks God, since it was my first try. *smile*
Want to prove the taste of this pudding? Why don't you give a try, then ;)
Recipe by me, inspired by Donauwelle's recipe
4 very ripe bananas, peeled, ring sliced
1½ pack lady finger (150 gr)
1/2 liter fresh milk
1 pack of custard powder (37 gr)
150 gr butter
100 gr granulated sugar
1. Take 5 tablespoons of milk (from the half liter milk), mix with custard powder and sugar. Mix well until dissolved.
2. Cook the rest of milk in a sauce pan over small heat. When it almost boil, remove from the heat then add custard mixture gradually and stir to avoid the lump.
3. Return the pan to the heat, continue cooking and stirring continuously until thickened. Turn off the heat and add butte into the sauce pan. Mix until melted. Set aside.
1. Place lady finger in a glass alternately with banana slices. Pour custard cream over. Garnish with cocoa powder. Repeat the steps until finished.
2. Store in fridge before serving.
Or you can make in in a baking dish.