Gradually heat the milk, rum, and whole vanilla bean with the scrapings. Don’t let it boil! Turn off the heat when it reaches 180 to 185ºF (82 to 88ºC). Remove from the heat to use to make the custard.
The cornstarch thickens and sets the custard. The trickiest part is not curdling the eggs, so I use a tempering technique.
Temper to prevent curdling
Making the custard is simple but requires constant attention. Add a small amount of warm milk to the egg, sugar, and cornstarch mixture. This process allows the eggs to rise gently in temperature and mix with the hot liquid without shocking the eggs’ albumin proteins.
The custard then cooks on the stovetop, continually stirring until it thickens. It’s normal to see some small clumps. Whisk in the butter to add richness. I always strain the custard through a fine-mesh sieve when it’s still hot to achieve a smooth consistency. You can cool it slightly so it’s not steaming hot, but don’t let it reduce too much. Otherwise, the starches will become rigid and solidified, making them harder to spread.
Fill and chill
For a strong banana flavor, cut pieces into ¼-inch thick slices and layer them on the crust’s bottom and sides. Evenly spread the warm custard on top, then cover it with plastic wrap and refrigerate. The starches and butter in the filling will set after about 3 hours, or you can just let it sit overnight.
Pull the pie out when you’re ready to make the whipped cream so the butter in the crust can come to room temperature, so it’s more tender, making it much easier to slice.
Vinegar: The Natural Laundry Solution
smothered pork chops
Creamy Zucchini Pasta: The Quick and Tasty Recipe for Spring!
Husband Plants 6,000 Trees To Honor Deceased Wife, 15 Years Later Photos Reveal His True Motive
for only 1 euro: Here is the Recipe for powerful and effective weed control.
Unemployed dad with face tattoo rejects 45 job offers since going viral with desperate work plea