In Greek: κρέμα με μήλα και μπανάνες, pronounced KREH-mah meh MEE-lah keh bah-NAH-nes
This Apple Banana Pudding is a delicious and delightful dessert that's light enough to serve after a big meal, and a tasty way to incorporate fruits that traditionally follow Greek meals.
Making corn starch pudding from scratch isn't difficult; it justs requires a little attention.
- 1/2 cup + 1/4 cup of coarsely ground walnuts
- 2 ounces of brandy (4 tablespoons)g
- 4 tablespoons of corn starch
- 2/3 cup of sugar
- 4 cups of milk
- 3 eggs
- 1/2 teaspoon of vanilla extract
- 4 tablespoons of butter (or Greek olive oil based margarine), cut in small pieces
- grated peel of 1 lemon (lemon zest)
- 2 tablespoons of lemon juice
- 1 1/4 cups of apples, cored, peeled, cut into small cubes (about 1 to 1 1/4 apples)
- 1 1/4 cups of bananas, peeled, cut into small squares (about 1 1/2 bananas)
- thin apple slices for garnish
- In a small bowl, soak 1/2 cup of the walnuts in the brandy.
Mix together the cornstarch and sugar. Transfer to a saucepan, and slowly add milk, stirring to combine well. Bring to a boil over medium heat, stirring briskly. Whisk several tablespoons of the hot milk mixture into the beaten eggs, and add back into the saucepan, continuing to cook, and stirring until the pudding starts to thicken. Stir in butter and vanilla and cook, stirring continuously, for another 5 minutes or until desired pudding consistency is reached. Remove from the heat.
Stir in the lemon zest, lemon juice, chopped fruit, and walnut-brandy mix. Transfer to a large serving bowl. Cover with plastic wrap (taking care not to let the plastic touch the top of the pudding) and refrigerate to chill.
Just before serving, garnish with apple slices and remaining 1/4 cup of chopped walnuts.
Yield: serves 6-8