Ingredients
– 1 package (about 8 ounces) Biscoff cookies
– 3 ripe bananas, sliced
– 2 cups milk
– 1 cup heavy cream
– 1 cup granulated sugar
– 1/3 cup cornstarch
– 1 teaspoon vanilla extract
– Salt, to taste
– Homemade or store-bought caramel sauce for drizzling
Equipment Needed
– Mixing bowls
– Whisk
– Saucepan
– 9×13-inch baking dish
– Rubber spatula or spoon for layering
– Measuring cups and spoons
Step-by-Step Instructions
First, we begin by making the custard. In a saucepan, combine the granulated sugar, cornstarch, and a pinch of salt. Gradually whisk in the milk and heavy cream, stirring continuously over medium heat until the mixture thickens to a pudding-like consistency. This can take about 8-10 minutes, and the smell of the warm custard is simply divine! You’ll know it’s ready when it coats the back of a spoon. Once thickened, remove it from the heat and stir in the vanilla extract. Let it cool slightly. (See the next page below to continue steps…)