- 6 bananas very ripe
- 6 large egg yolks
- 3 ounces water
- 2 tabesepoons cornstarch
- 2 ounces sugar
- 1 teaspoon salt
- 1 ounce oil or butter
Age your bananas until they are completely black.
Peel the bananas and place into a blender.
Blend with the remaining ingredients for two minutes at high speed.
Pour into a sauce pot and cook over medium high heat while stirring constantly. The pudding should take about ten minutes until it starts to create tracks when stirred.
Remove from heat and blend again with the oil or butter to completely emulsify.
Strain into a storage container and chill until thick.
Add hazelnut oil or sesame oil for a nuttier taste, or top with other complimentary flavors.
Serve the old-fashioned way in a preserving jar.