Banana crumble pudding

Heat the cream with the sugar in a sauce pot to around 150 to 160F.

Whisk the egg yolks, cornstarch, vanilla paste and a tiny bit of turmeric in a mixing bowl until fully incorporated.

Pour the hot cream into the yolks a ladle at a time until all is added; add the chopped banana.

Return to medium heat and cook until thickened quite a bit.

Off the heat, whisk in the butter a knob or two at a time. It should be slightly runny but hold a shape when scooped.

Optionally pass through a strainer. Cover and cool in the fridge.

Brown butter in a saute pan over medium-high heat until solid brown.

Mix the brown butter with the flour, sugar and vanilla paste lightly until large clumps form.

Spread the crumble evenly on a sheet tray and bake at 350F until golden brown, about 20 to 25 minutes.

Whisk the heavy cream, brown sugar and vanilla paste to soft peaks, slightly under-whipped.

Peel and slice the bananas lengthwise; sear on one side in butter until well caramelized.

Check the crumble for colour and crispiness.

Layer in a glass: bananas against the side, the pudding, a scoop of crumble, the whipped cream, and a spoonful of crumble on top.