. They're inspired by classic banana pudding, featuring a pudding mixture studded with chunks of banana and crushed vanilla wafer cookies that gets a dose of nutty richness from browned butter. That mixture is then frozen in molds, covered in a white chocolate shell, and finished off with more crushed cookies and chocolate sprinkles for a tasty treat. They will require some patience, since you have to let the paletas freeze for 24 hours, but the payoff is definitely sweet.
Browned butter makes everything better. Make a batch with unsalted butter on the stovetop and then let it cool; in the meantime, you can get started on your custard. You'll need granulated sugar, cornstarch, and large egg yolks, plus a medium metal bowl, a whisk, a large saucepan, and some water. Bring the water to a boil in the saucepan over high.
Check the mixture with an instant read thermometer—it should register 180°F. If you don't have one, Paola demonstrates a helpful trick you can do with a spoon to check if the custard is ready.Remove the egg mixture from the heat and gently whisk in the browned butter. If you want to make these boozy pops, you can add a little, too. Then, whisk in the kosher salt and citric acid, evenly incorporating them.
"That banana flavor…it really feels like I'm eating banana pudding," Paola says. "The vanilla wafers, the really creamy banana, that white chocolate shell, so good."
Nice
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