Step 1

[Making the Vanilla & Chocolate Custard] In a bowl, combine the 4 egg yolks and 65g of sugar. Whisk vigorously with a balloon whisk or electric mixer until the mixture is pale yellow and creamy. This process aerates the yolks and dissolves the sugar.

Step 2

Sift the 30g of cake flour into the egg yolk mixture. Whisk gently until no lumps remain, ensuring a smooth batter. It’s important to mix thoroughly to avoid clumps.

Step 3

Gradually pour in the 300ml of milk while whisking continuously. Adding the milk slowly prevents lumps from forming, resulting in a smoother custard base.

Step 4

Pour the mixture into a saucepan and cook over low heat, stirring constantly with a spatula. Be sure to scrape the bottom of the pan to prevent sticking and burning.

Step 5

Continue stirring until the custard thickens to a pudding-like consistency (nappe – it coats the back of a spoon). Immediately remove from heat to prevent the eggs from overcooking. Stir in the vanilla extract until well combined. The aroma will be wonderful!

Step 6

Divide the prepared custard equally into two separate bowls. One bowl will be for the vanilla custard, and the other will be transformed into chocolate custard.

Step 7

To one of the bowls, add the 40g of melted dark chocolate. Whisk gently with a balloon whisk until the chocolate is fully incorporated and the custard is a uniform chocolate color. (Your chocolate custard is ready!)

Step 8

Cover both bowls of custard tightly with plastic wrap, pressing the wrap directly onto the surface. This prevents a skin from forming. Refrigerate until completely chilled.

Step 9

[Whipping the Cream] In a chilled bowl, combine the 350g of cold heavy cream and 35g of sugar. Whip using an electric mixer or stand mixer until stiff peaks form (about 90% peak stage). This firmness is key to achieving the perfect pudding texture.

Step 10

Once the custards are thoroughly chilled, gently whisk each one to loosen it up. Then, fold half of the whipped cream into the vanilla custard and the other half into the chocolate custard. Use a spatula and fold gently to maintain the airiness of the cream.

Step 11

Break the ladyfinger cookies into bite-sized pieces (about 2-3 cm) and add them to both the vanilla and chocolate mixtures. Slice the bananas and add them as well. Gently fold everything together. Be careful not to overmix, as this can make the bananas mushy.

Step 12

Spoon or pipe the banana pudding mixtures into individual serving glasses or bowls. For an extra touch of flavor and visual appeal, crumble the crunchy chocolate bar over the top. Cover with plastic wrap or lids and refrigerate for at least 12 hours (or overnight) to allow the flavors to meld and the pudding to set beautifully.