![]() Serve immediately or store the pudding in the fridge until ready to enjoy– up to four hours in advance. Toast the top of the meringue with a kitchen torch until golden brown– about 10 seconds. Step 5. Spread or pipe the meringue evenly over the custard layer. Repeat until all components are completely used, making sure the last layer is pudding. Cover with a layer of pudding followed by a layer of sliced bananas. Cover the bottom of your serving dish with vanilla wafers. Chill in the refrigerator until ready to use. Press a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming. Pass the pudding through a fine-mesh strainer and transfer it into a heat-proof bowl. ![]()
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