Go to the Recipe: Banana Cream Pie in a Jar
Looks great, any recommendation for preferred brands of banana extract?
Hey guys, based on your other custard recipes I wonder why you went back to tempering the eggs in this recipe (whereas you've proven that it doesn't really change anything in the case of creme brulee). So why not just blitz it all up and SV it?
Same question here.
Loved the Creme Brûlée and Cheesecake with Rhubarb Jam in a Jar recipes!
Don't see light cream available where I live--okay to use half and half instead?
Would it be possible to put a layer of crumbled grahm crackers at the bottom of the jar before cooking?
I am wondering if you tried to microwave the bananas and then use the "banana water" that comes out of them instead of banana extract...?
Here too
Reading on other forums it looks like Frontier Banana flavor gets good reviews but I've never personally used it. Come on ChefSteps where's the shopping cart icon pointing us to the ingredient ?
In the Joule app's version of this recipe they recommend McCormick banana extract.
Anyone find this too salty? 5g of salt was too much for my taste. Is there a reason to have approximately a teaspoon of salt in a relatively small recipe?
My guess, and I'm not sure if this is the real reason, is that they first cook the milk, cream, sugar and cornstarch so as to hydrate the cornstarch. Ordinarily there'd be no need to heat the mixture prior to the sous vide step, but ordinarily there's no cornstarch.
The old Chefsteps would use a centrifuge to make their own banana extract!
Haven't tried this sous vide method yet, but when made the traditional way, adding ascorbic helps prevent oxidation. Does cooking sous vide nullify the vitamin C in some way?
Pretty salty will make again with maybe 5g of salt.
@Luke Beacon ChefSteps put out a Q/A sometime back (when Riley was still there) regarding changes, and they said that, while devices like centrifuges could play a part, they were moving away from such things because they didn't really like doing things like that.
i agree !
I was only able to fill 4 jars with this recipe, although it calls for 5. Anyone here with the same result? OR maybe the recipe meant 4 oz, jars, not 8 oz.. Comments?
Super super delicious!
After I found the chocolate pudding too salty I caught on that you have to reduce the salt by half.
For this recipe I also increased the banana extract after I tasted and while it was cooling.
They'd get soggy. Better to add them afterward. I put a layer on top of the banana custard then added fresh banana, whipped cream and a dusting of more streusel.
No, it definitely fills 5. Maybe you were filling them too high? The recipe calls for 130 g per jar which leaves enough space to add the toppings (whipped cream, streusel, and bananas) before serving.
Most of their recipes are too salty, but in particular, their desserts always are. Yes, 5 g was too much.
Amazing banana pudding!
Well glad I’m not the only one. I am disappointed that I wasted the ingredients and time making something we just threw out. I also realize now looking back at this comment that it really put me off doing anymore of their recipes for a few years. I have just stuck with meats / eggs etc. Who wants sweet and salty puddings? But I see they haven’t changed the recipe so maybe someone does? Or else no one really makes this.
Has anybody tried this recipe replacing the banana extract with another like strawberrry?
Okay, I had two problems. One, mine only filled 3 8oz jars so I recast it into 7 4oz jars.
The second was finding cream at my local groceries. They have plenty of heavy cream and multiple shelves of Creamer but, no cream. Here is how I solved that. I used whole milk to dilute heavy cream to 19% fat content as follows.
First, some definitions:
p = percentage fat in whole milk (around 3.5%)
z = Percent fat in heavy cream (around 36%)
r = percent fat desired for our "light" cream (let's say 19%)
M the amount by weight of whole milk in our new light cream
C the amount by weight of heavy cream
M + C = 160 grams as called out in the recipe
Let solve for M first:
M = 160 * (z-r) / (z-p)
C = 160 - M
Use values for fat content that reflect the values you can buy.
The result was excellent. I have no idea where the other 3 cups went!?
Can you give the recipe instructions, really for all of your recipes, for people WITHOUT your Joule? And where can one locate “light cream 30% milk fat”? For a beginner could you also explain why recipes sometimes calls for “heavy cream” when ALL I have ever found is “heavy whipping cream” and does it matter? I drive myself crazy looking and driving all over the place and the internet says a million different things day to day about this. I.e. ~ my question of where to also find “light cream 30% milk fat” - Maybe my questions are beyond basic for the majority on chefsteps but after years on here, at least for me, I find the instructions assume readers and participants have intermediate but mostly advanced experience. Another-wards… not for beginners or the casual baker or those without access to specific pieces of equipment or tools. It would be great if one could just toggle so they could choose to have your instructions for basic experienced people and for those without your Joule oven. That way all the advanced bakers and chefs and cooks wouldn’t suffer because of someone basic like me Just a thought.
