Banana Biscoff Pudding

Banana Creme Diplomat

Add 1 cup (250 mL) whole milk, 1/2 cup (60 g) granulated sugar, 4 tbsp (31 g) cornstarch, 2 tsp vanilla extract, 1/4 tsp salt and 1/2 banana (53 g), pureed to a saucepan. Whisk well and then place on medium-high heat. Whisk continuously until the mixture thickens. Once it thickens, continue cooking for 1-2 minutes to cook out the cornstarch. Remove from heat and mix in 2 tbsp (30 g) unsalted butter. Pour the mixture through a strainer onto a plastic wrap-lined baking tray. Cover the pastry cream with plastic wrap in refrigerate for 20 minutes or until cooled.
In a large mixing bowl, add 1 cup (250 g) heavy cream and 1/2 cup powdered sugar. Whisk on high until you have whipped cream that is at stiff peaks.
In a separate mixing bowl, whisk the cooled pastry cream until smooth. Fold in the whipped cream until well combined.
Assembly

In a small bowl, mix 2 cups graham cracker crumbs,1/4 cup (30 g) granulated sugar, and 1/4 cup melted unsalted butter. Mix until you have wet sand-like texture.
IF MAKING A SINGLE LARGE PIE: Pre-heat oven to 350°F. Pour your graham cracker mixture into a pie plate and evenly press the graham cracker along the edges and bottom of the bottom to create a crust. Bake for 7-9 minutes and then cool completely. Place sliced bananas onto the bottom of the crust. Fill with banana creme diplomat and smooth out the top. Melt the 1 cup cookie butter in a microwave and pour on top and spread into a thin later. Refrigerate for 1 hour before enjoying. Decorate with additional graham cracker crumbs, edible flowers and/or bruleed sliced bananas.
IF MAKING INDIVIDUAL CUPS (4 oz portions): Place 3 tbsp of graham crackers crumbs in the bottom of each ramekin. Use a spoon or muddler to press the crumbs into an even layer. Place sliced banana on top of the crust. Fill each cup with the banana creme diplomat leaving a 1/4 inch of space at the top. Use a spoon to evenly spread the top of the creme diplomat into a smooth even layer. Spoon 1-2 tbsp of melted cookie butter into the tops of each ramekin. Rotate the ramekins to cover the entire top with cookie butter. Refrigerate for 30 minutes before serving. Decorate with additional graham cracker crumbs, edible flowers and/or bruleed sliced bananas.