Your Sugar Cookes! They are the best sugar cookies ever, hands down. We made one batch as it is in your book, then another batch with the zest of one lemon creamed together with the butter and sugars for a lemony version 😻
Claire is my go to “I’m stressed and I need to relax” person. Like I feel stressed and my mind goes straight to “Watch Claire make a banana tart for 20 minutes”. It works every time.
I made this for NYE and it was a big hit. Perfectly balanced and not too sweet. I decided to push the custard through a fine mesh strainer to make it even smoother. 10/10 will make again.
Hi Claire! thank you so much for this wonderful recipe! It was very straightforward and i had no hiccups! You mos def were right about not fussing with the crust! I was getting too obsessed with getting the edges pressed! lol The cooking the custard was a test of patience, and yes it will seem like nothing is happening for a while but there is a quick turn around. you will immediately know when it thickens! I would only recommend that people just use a stand mixer or hand mixer for the whip topping, its just easier lol. The toasted sesame pairs so nicely with the sweetness of the banana (due to the over ripeness) and the sour cream whip provides a nice little bite that brings everything together. I wont even mention the crust, because you know how good it is....BUT adding those sesame seeds gave so much fun crunchy texture. I loved EVERYTHING about this recipe!! Thinking about trying a TSB of tahini instead of the sesame oil next time!!! Thank you thank you thank you!
Claire, could you discuss the various "states of matter" for butter in different recipes. Why sometimes softened, others cold, others melted then cooled? I'd love to understand the principle behind it.
I didn’t even get through the video because when Claire mentioned using peanuts and peanut butter in place of the sesame seeds and sesame oil I thought-OMG I’ll bet that is amazing! (Because we have all heard of peanut butter and banana sandwiches, right?!). Yum!
This is DELICIOUS! Blending the banana versus dipping it in citrus and leaving it at the bottom is a game changer. The whipped cream with sour cream (and no added sugar) was the perfect topping as well! Thank you Claire!
I got Claire's Dessert Person book for Xmas and I couldn't be happier with a recipe book. I love all the adjustments made to keep it accessible and I'm so excited to try the recipes aaaaa!
I would do this as a bannoffee 2.0! Put a very thin (shell-like) chocolate layer over the base, then the caramel with a touch of salt, then the banana custard and top it off with whipped cream and chocolate shavings!
I literally tried this right after watching!! The only thing I would do differently is to pare down the sesame oil, it’s too much and on the first taste it’s more like a banana sesame tart! I would halve it for more subtlety.
I had exactly two overripe . not enough for banana bread but just enough for this pie. I made it and it is absolutely delicious and I adore the addition of sesame.
I was going to make this for Thanksgiving, but ran out of steam. I had very little steam for baking over Christmas, hopefully I can make this in January, and finally try the smoked sesame seed oil that is in my pantry. Thank you Claire for the incredible content, it elevates my baking life.
Love this videos layout and how questions get asked and it just feels like we get to hang out with you. Can't wait to try this. I'm not a fan of sesame so thank you for suggesting the PB! Also love that you shared the recipe. Looking to order the book now!
I just made this and wanted to share! I love this recipe! When she says over ripe bananas, she means it because I tried the old stick the bananas in the oven trick but it didn’t give enough sweetness to the tart. Other than that I loved it!
Made this with peanut butter and it was AWESOME. Didn't set up after being in the fridge overnight, so I put it in the freezer. Was really good, even when a little frozen!
I never tried a banana cream pie, it wasn’t anything special, really (even though I do eat bananas), but this version I like. I also like the fact it has a graham crust, and I am the same - always bake my graham crusts, always! The only thing I would try differently is that I would first caramelise bananas in a tiny bit of butter and sugar before I would purée them into pastry cream mixture (especially if bananas were not perfectly ripe yet). And also, the nut butter version with nuts instead of sesame sounds delicious too. Love love love your recipes Claire! Bought your first book, loved it and cannot wait to get the second one.
Ok THIS is a banana cream I can get into. I’m gonna do a ginger snap crust as I love a snapper and don’t really care for graham or nillas. I’ll try the sesame first, but I also like the peanut idea. And omg the sour cream topping is perfect! Great job with this one, Claire! ❤
I love using sesame oil for my food, I put it on my rice to spruce it up a bit or even just to add a bit more flavour to my instant ramen. TIL you can actually also use it for desserts?! such a versatile ingredient and I can’t wait to try this recipe out!
I tried this recipe the peanut butter edition. Flavor wise- it’s amazing. I did add 200g less sugar because my bananas were overriped. But, you must increase the cornstarch because it will not be set. I let it set overnight and it still didn’t.
Loved this version, will definitely try it out this Saturday! Though it left me a question: could the cooking heat affect in any way the banana flavor? If yes, then could the mashed banana be added after the pudding is cooked, and later blended?
Did not know how much I missed this person until I saw Claire’s face. Wow. Miss the old gang from that place we won’t promote. So good to see you Claire
I’ve found that making my own graham cracker crumbs tastes so much better than the store bought graham cracker crumbs. That being said, your recipe looks delicious! 😅🥹🫶🏽
As a banana hater and Claire fan, I’ve never been so quickly disappointed after seeing a Dessert Person notification. Still enjoyed the video, looking forward to next week haha
Lol funny. I know what you mean. I like seeing what she makes, but there are lots of things she makes that I don't care for. I don't like sesame seeds at all. I also don't like a hard crust bread or egg wash on ANYTHING.
Let's be friends and u give me the banana's though it's not like being a pickle hater where life gives you many opportunities to give away your pickles
i made your coconut cream pie a few times, that was a hit. i’m on the way to Ralph’s to get some sesame seeds to make this recipe. i’d trust claire with my life!
I ordered the book a while ago. Love the recipes you share. Is there a temperature test one can do to avoid overcooking the eggs, instead of a visible thicker consistency?
I suggested meyer lemon as well. There is salt, some heat (not cooked long enough), (way too much full) fat, and no acid in this dish. The dessert is unbalanced, too rich, and despite all of that fat, wasn't even set enough. It needs a redo with meyer lemon and some strawberries. Nix the sesame seed oil.
Cooking with my kids is amazing. Both boys love to help, & my 14 year old is trying new recipes all the time. Last night he helped measure ingredients for enchilada sauce, cut up cooked chicken, & assembled the enchiladas after I demonstrated 1. The 10 year old grated cheese. I love any help, considering no matter what I'm making it always seems to take 2-3 hours.
How long can you keep the custard in the fridge without pouring it into the crust? 3d? If I poured the custard into the crust, how long can I keep that in the fridge before adding the whipped cream?
I can't believe she's making it! I was going to comment on whatever last video inquiring when St. Claire was going to make a banana cream somethin' 'cause I had to make it for someone the other day. Nowwwww she's got up a video. So I have to make another one according to the Saint!
i just love that me and claire are opposites, she's all in for soggy strawberries, apples, peaches, pineapples etc in desserts when i would literally die if i eat them in a cake/pie (i have a problem with textures so i always do the recipes without the actual pieces of fruit) and the only fruit that I'll eat whole in a dish is the one claire won't🤣
I made this - flavors were great. My bananas were at the perfect for eating stage so I added 1T extra sugar, which worked well since the addition of the sesame oil made the flavor less sweet. Next time going to try the peanut butter version, which may work better. And the custard set was VERY soft. The crust did not hold together and was a crumbly mess. That combined with the super soft custard made for a very messy presentation.
Gonna give this a try for sure! Got your second book for x-mas and was so happy with it! any suggestions on a replacement for the crackers? Doesn't exist overhere in Belgium...:)
Graham crackers are more like a lightly sweetened cookie. They are nice for crusts because they add a whole grain nutty flavor, but any store-bought, lightly sweet, hard cookie works. I've made crusts like these with all kinds of cookies, and never had one taste bad. You just obviously have to pick a cookie flavor that goes with the filling flavor.
I made this yesterday and the pudding didn't thicken in the fridge. I feel like it possibly got more soupy. Any ideas what went wrong? Did I cook it too short? Too long? It definitely reached the bubbling stage and then I cooked it some more.
Fun fact: The Cavendish variety of banana, which are basically the only ones you get in U.S. supermarkets, are not actually ripe until they have significant spotting on the peel. She calls for "over-ripe" bananas but technically they're perfectly ripe.
I'd love to know why baking the crust is necessary, and what happens to the crust in baking, as I've seen tart recipes with these kinds of crusts just chilled.
If you mix the corn starch with the sugar before adding to the wet ingredients, the sugar will carry the corn starch into the mixture as it dissolves and there won't be any lumps.
@CSaffitz, Can you show us how to make Stella Doro Anginetti cookies? They discontinued them and I miss them so. Not sure if you ever had them, but you can finish a whole bag in 2 minutes in my experience!
Maybe I missed something, but does anyone know why this pudding doesn't include the whole tempering step? I thought it was standard practice to do that for all custards, pastry creams, etc. The method in this video seems more efficient.
Maybe because it includes cornstarch as a thickener? I think traditional custards only use egg yolks as a thickener, and pudding is thickened with cornstarch. This recipe has both.
made this recipe yesterday for my boyfriend's birthday and followed the instructions as closely as i possibly could but the tart never set, even after we forwent eating it that night to try and set it overnight in the fridge.. this morning it's still like a lake surrounded by a wall of crumbs. we're going to freeze it to see what happens? in any case, more clear instructions on what temperature the custard should hit, and for how long, would be really helpful.
I love pecans with bananas, sesame seeds are...interesting🤔, but I think I'm going to stick with pecans. I make a smooth banana pudding with cream cheese and butter cookies, the tang is amazing with banana.😋♥️
Happy Holidays! What did you bake for the holidays?
I got both books for christmas, lots of cooking to come in my household!
3 batches of brown butter sage sablés 😳
A Yule Log, a quiche, macarons and snickerdoodle cookies.
I made your chocolate coupes! big hit :)
Your Sugar Cookes! They are the best sugar cookies ever, hands down. We made one batch as it is in your book, then another batch with the zest of one lemon creamed together with the butter and sugars for a lemony version 😻
Claire is my go to “I’m stressed and I need to relax” person. Like I feel stressed and my mind goes straight to “Watch Claire make a banana tart for 20 minutes”. It works every time.
Did u just fart?
Finally, another use for overripe bananas besides banana bread!
I made this for NYE and it was a big hit. Perfectly balanced and not too sweet. I decided to push the custard through a fine mesh strainer to make it even smoother. 10/10 will make again.
Hi Claire! thank you so much for this wonderful recipe! It was very straightforward and i had no hiccups! You mos def were right about not fussing with the crust! I was getting too obsessed with getting the edges pressed! lol The cooking the custard was a test of patience, and yes it will seem like nothing is happening for a while but there is a quick turn around. you will immediately know when it thickens! I would only recommend that people just use a stand mixer or hand mixer for the whip topping, its just easier lol. The toasted sesame pairs so nicely with the sweetness of the banana (due to the over ripeness) and the sour cream whip provides a nice little bite that brings everything together. I wont even mention the crust, because you know how good it is....BUT adding those sesame seeds gave so much fun crunchy texture. I loved EVERYTHING about this recipe!! Thinking about trying a TSB of tahini instead of the sesame oil next time!!! Thank you thank you thank you!
Claire, could you discuss the various "states of matter" for butter in different recipes. Why sometimes softened, others cold, others melted then cooled? I'd love to understand the principle behind it.
Softened yields chewy, moist baked goods while melted makes for crisp textured good
I didn’t even get through the video because when Claire mentioned using peanuts and peanut butter in place of the sesame seeds and sesame oil I thought-OMG I’ll bet that is amazing! (Because we have all heard of peanut butter and banana sandwiches, right?!). Yum!
I've been putting sesame seeds in everything lately, esp apple desserts! I'm so excited to try this.
I got this book for Christmas and I already went through and marked all the recipes I want to try! I can’t wait to get started ❤
What will you make first?
the cashew Blondies or the Meyer lemon Bundt cake! There are so many I marked so I’m going to be loaded with sweet😅
This is DELICIOUS! Blending the banana versus dipping it in citrus and leaving it at the bottom is a game changer. The whipped cream with sour cream (and no added sugar) was the perfect topping as well! Thank you Claire!
Claire, I love you! and I love your mom for having you!
You truly make this world a better place.
💖
I’m not a fan of the texture of bananas either but I love the taste of it. I’m definitely going to try this recipe. Great video Claire❤
i’ve had a marathon of dessert person watching during the holidays and now that i’ve finished i don’t know what to do 😂😂
love you, Claire!!
I got Claire's Dessert Person book for Xmas and I couldn't be happier with a recipe book. I love all the adjustments made to keep it accessible and I'm so excited to try the recipes aaaaa!
Dessert person is so textbook
I have really blossomed as a home baker thanks to this book
I just had a week of winter break. Claire's videos are the only things reminding me what day it is.
I would do this as a bannoffee 2.0!
Put a very thin (shell-like) chocolate layer over the base, then the caramel with a touch of salt, then the banana custard and top it off with whipped cream and chocolate shavings!
Thursday’s are the best days 💕✨ thank you Claire and team!
I literally tried this right after watching!! The only thing I would do differently is to pare down the sesame oil, it’s too much and on the first taste it’s more like a banana sesame tart! I would halve it for more subtlety.
I was thinking the same. Sesame oil is very strong in flavor and I’d be worried the sesame oil flavor will be overwhelming in the final product
@@bobbyomari5500 same, I’m surprised she put two teaspoons in there.
Good point, could always add 1tsp and taste it quick to see if you want more
I had exactly two overripe . not enough for banana bread but just enough for this pie. I made it and it is absolutely delicious and I adore the addition of sesame.
p.s. i could not find the bottom of my tart pan (i have teenagers so things disappear) so I made it in a pie pan that worked perfectly.
I was going to make this for Thanksgiving, but ran out of steam. I had very little steam for baking over Christmas, hopefully I can make this in January, and finally try the smoked sesame seed oil that is in my pantry. Thank you Claire for the incredible content, it elevates my baking life.
Love this videos layout and how questions get asked and it just feels like we get to hang out with you. Can't wait to try this. I'm not a fan of sesame so thank you for suggesting the PB! Also love that you shared the recipe. Looking to order the book now!
I am loving all of your content on TH-cam at the moment. Thank you so much Claire! I wonder if we can see how the chickens are going?
I just made this and wanted to share! I love this recipe! When she says over ripe bananas, she means it because I tried the old stick the bananas in the oven trick but it didn’t give enough sweetness to the tart. Other than that I loved it!
the oven trick can't replicate a truly ripened banana
Hi Claire, I feel like you are the person who taught me to brown bananas in the oven and I wanted to thank you for that!
I made this last week and it was a massive hit!! Will be making it again, for sure.
I use a pastry blender to mash bananas. It's really easy and fast, especially in a rounded bottom bowl. :)
Yes! I have been looking for a banana pudding recipe that doesn't have those slimy banana slices! Will try this
Made this with peanut butter and it was AWESOME. Didn't set up after being in the fridge overnight, so I put it in the freezer. Was really good, even when a little frozen!
What a fascinating combination of banana and sesame. Love this.
I finally made this, came out really well the crust is divine. Next time I am going to halve the sesame oil though as it is a bit overpowering.
I never tried a banana cream pie, it wasn’t anything special, really (even though I do eat bananas), but this version I like. I also like the fact it has a graham crust, and I am the same - always bake my graham crusts, always!
The only thing I would try differently is that I would first caramelise bananas in a tiny bit of butter and sugar before I would purée them into pastry cream mixture (especially if bananas were not perfectly ripe yet). And also, the nut butter version with nuts instead of sesame sounds delicious too.
Love love love your recipes Claire!
Bought your first book, loved it and cannot wait to get the second one.
Ok THIS is a banana cream I can get into. I’m gonna do a ginger snap crust as I love a snapper and don’t really care for graham or nillas. I’ll try the sesame first, but I also like the peanut idea. And omg the sour cream topping is perfect! Great job with this one, Claire! ❤
Made this recipe! It's SO GOOD! Almost broke my arm whisking the heavy cream and sour cream but I made it through lol
Made this - it’s excellent. I might add just a touch more sugar next time (perhaps to the topping). I want to try the peanut butter version.
Got the book for Christmas and I was planning on making this today before I saw the video! Perfect timing! Looks so tasty!
I dont even bake/cook but watching/listening to claire is like podcast
I love using sesame oil for my food, I put it on my rice to spruce it up a bit or even just to add a bit more flavour to my instant ramen. TIL you can actually also use it for desserts?! such a versatile ingredient and I can’t wait to try this recipe out!
Banana and cinnamon combo would be great
I tried this recipe the peanut butter edition. Flavor wise- it’s amazing. I did add 200g less sugar because my bananas were overriped. But, you must increase the cornstarch because it will not be set. I let it set overnight and it still didn’t.
Loved this version, will definitely try it out this Saturday! Though it left me a question: could the cooking heat affect in any way the banana flavor? If yes, then could the mashed banana be added after the pudding is cooked, and later blended?
I love that you call it a tart and not a pie.
Because she made it in a tart pan. If it was made in a pie plate, it would be pie. Lol
well…it’s in a tart pan…so 🫠
@@myusernamewastaken_ então é torta😂😂😂
Did not know how much I missed this person until I saw Claire’s face. Wow. Miss the old gang from that place we won’t promote. So good to see you Claire
I’ve found that making my own graham cracker crumbs tastes so much better than the store bought graham cracker crumbs. That being said, your recipe looks delicious! 😅🥹🫶🏽
As a banana hater and Claire fan, I’ve never been so quickly disappointed after seeing a Dessert Person notification. Still enjoyed the video, looking forward to next week haha
Lol funny. I know what you mean. I like seeing what she makes, but there are lots of things she makes that I don't care for. I don't like sesame seeds at all. I also don't like a hard crust bread or egg wash on ANYTHING.
I watched every minutes knowing, um, yeah, no. No banana no sesame. 😂
I was on board until the sesame seeds and oil but now I’m tentatively back on board with the idea of using peanut butter instead lol
Me with corn recipes lmao
Let's be friends and u give me the banana's though it's not like being a pickle hater where life gives you many opportunities to give away your pickles
i made your coconut cream pie a few times, that was a hit. i’m on the way to Ralph’s to get some sesame seeds to make this recipe. i’d trust claire with my life!
Now what do I make? Paris-Brest or Banana Cream Tart! 😮 your making this NYE dessert a hard choice! Thank you for all the tips and tricks!
I never felt more seen then when Claire said she loves banana flavour but not banana texture. ❤
I have literally got 7 of Claire's videos in my watch later playlist 😭
My family is weird, they love bananas. They fight over my mom's banana cream cheese and nilla wafers dessert. They would probably love this too.
Nothing weird about that
they're bananas for bananas 🤣
Just made this for dinner party it was delicious. Thanks Claire
Bananas are amazing! They are my favorite fruit! I pretty much eat them every other day, in many types of different ways! Hahaha
I ordered the book a while ago. Love the recipes you share. Is there a temperature test one can do to avoid overcooking the eggs, instead of a visible thicker consistency?
Hi Claire, since I have an aversion to sour cream, could I use Greek yogurt for the topping instead? Love your videos!!
I love the mediterranean touch that Claire brings to her recipes!
I just backed your Pistacchio Polenta Pound Cake. It's currently cooling but I am so excited to taste it!
I would love to see crew eat some of your recipes & share their thoughts too!!
What's a good substitution for sour cream? Would crème fraîche with a bit of lemon juice be a good approximation?
I suggested meyer lemon as well. There is salt, some heat (not cooked long enough), (way too much full) fat, and no acid in this dish. The dessert is unbalanced, too rich, and despite all of that fat, wasn't even set enough. It needs a redo with meyer lemon and some strawberries. Nix the sesame seed oil.
Received the second recipe book for Christmas can’t wait to try some new treats
One of my favorite childhood desserts!!!
I'm not a banana person, but I really like banana nut bread/muffins. I would try this tart. It looks really pretty!
Cooking with my kids is amazing. Both boys love to help, & my 14 year old is trying new recipes all the time. Last night he helped measure ingredients for enchilada sauce, cut up cooked chicken, & assembled the enchiladas after I demonstrated 1. The 10 year old grated cheese. I love any help, considering no matter what I'm making it always seems to take 2-3 hours.
thanks for mentioning the gluten free option i feel so pleased thankyyy
How far ahead can I top the tart? I want to bring it to work but don't want to worry about a deflated whipped cream.
How long can you keep the custard in the fridge without pouring it into the crust? 3d? If I poured the custard into the crust, how long can I keep that in the fridge before adding the whipped cream?
I can't believe she's making it! I was going to comment on whatever last video inquiring when St. Claire was going to make a banana cream somethin' 'cause I had to make it for someone the other day. Nowwwww she's got up a video. So I have to make another one according to the Saint!
I've always wanted to know, does the US not sell pre-crushed graham crackers? Very common item here in the Philippines.
Probably; it’s not rare, but likely that either the cookies or the ready made pie crusts are more available at a regular grocery store
She said "if you can find the crushed Graham crackers in the box, you can skip this step"
@@shainazion4073 Yes, I heard too 😃. But not once have I seen her use the crushed graham crackers in question.
i just love that me and claire are opposites, she's all in for soggy strawberries, apples, peaches, pineapples etc in desserts when i would literally die if i eat them in a cake/pie (i have a problem with textures so i always do the recipes without the actual pieces of fruit) and the only fruit that I'll eat whole in a dish is the one claire won't🤣
I hate pudding type desserts but this almost made me want to try It! Ah the power of Claire!
I made this - flavors were great. My bananas were at the perfect for eating stage so I added 1T extra sugar, which worked well since the addition of the sesame oil made the flavor less sweet. Next time going to try the peanut butter version, which may work better. And the custard set was VERY soft.
The crust did not hold together and was a crumbly mess. That combined with the super soft custard made for a very messy presentation.
I had a similar very soft set custard too... About to try again- thinking of upping the cornstarch and cook slightly longer.. we'll see!
Gonna give this a try for sure! Got your second book for x-mas and was so happy with it! any suggestions on a replacement for the crackers? Doesn't exist overhere in Belgium...:)
Maybe Digestive biscuits and omit adding sugar?
Graham crackers are more like a lightly sweetened cookie. They are nice for crusts because they add a whole grain nutty flavor, but any store-bought, lightly sweet, hard cookie works. I've made crusts like these with all kinds of cookies, and never had one taste bad. You just obviously have to pick a cookie flavor that goes with the filling flavor.
Sorry, I should say biscuits, not cookies :)
I'm making this recipe this weekend but thinking of replacing the sesame element with toasted coconut.
I made this yesterday and the pudding didn't thicken in the fridge. I feel like it possibly got more soupy. Any ideas what went wrong? Did I cook it too short? Too long? It definitely reached the bubbling stage and then I cooked it some more.
I love bananas and that would taste so good but also really interesting and unusual with the sesame oil.
Quick question, could I substitute the sour cream for plain greek yogurt?
Fun fact: The Cavendish variety of banana, which are basically the only ones you get in U.S. supermarkets, are not actually ripe until they have significant spotting on the peel. She calls for "over-ripe" bananas but technically they're perfectly ripe.
a PUNCH of salt im stealing that thank you Vinny
She's so adorable
I'm not a huge graham cracker fan, but I am a fan of shortbread cookies. Could that be an alt for the crust?
yes
Vietnamese banana fritters with sesame seeds and condensed milk is my favorite dessert
I'd love to know why baking the crust is necessary, and what happens to the crust in baking, as I've seen tart recipes with these kinds of crusts just chilled.
I believe she explained that when the crust bakes the sugars caramelize and deepen in flavor versus just chilling it. 🤤
‘I don’t bake with kids, never done it before’ - further proof that she’s my kinda chef 4:00
If you mix the corn starch with the sugar before adding to the wet ingredients, the sugar will carry the corn starch into the mixture as it dissolves and there won't be any lumps.
@CSaffitz, Can you show us how to make Stella Doro Anginetti cookies? They discontinued them and I miss them so. Not sure if you ever had them, but you can finish a whole bag in 2 minutes in my experience!
Just discovered your channel! You're so fun and these recipes look delicious!
Caramel baked pears. May the New year be full of fun!
Turkeys are my fave bird!!! A group of ladies walking around look like they are going to the opera in fancy coats.
Interesting combo of flavors. I love banana desserts tho
Maybe I missed something, but does anyone know why this pudding doesn't include the whole tempering step? I thought it was standard practice to do that for all custards, pastry creams, etc. The method in this video seems more efficient.
Maybe because it includes cornstarch as a thickener? I think traditional custards only use egg yolks as a thickener, and pudding is thickened with cornstarch. This recipe has both.
looks interesting. Can't say I've ever thought of Bananas and sesame
made this recipe yesterday for my boyfriend's birthday and followed the instructions as closely as i possibly could but the tart never set, even after we forwent eating it that night to try and set it overnight in the fridge.. this morning it's still like a lake surrounded by a wall of crumbs. we're going to freeze it to see what happens? in any case, more clear instructions on what temperature the custard should hit, and for how long, would be really helpful.
Yeah... that looked great. Thanks for the video
Everything you make looks so beautiful and and wonderful ❤
Not a banana lover either but it is Claire so I watch.🙋🏻♀️
I love pecans with bananas, sesame seeds are...interesting🤔, but I think I'm going to stick with pecans. I make a smooth banana pudding with cream cheese and butter cookies, the tang is amazing with banana.😋♥️
I have never been happy with the custards I have made with milk alternatives. Any suggestions? Unfortunately milk is no longer my friend.
Nett time, could you please show how you remove the pie from the bottom plate?
I ordered your book a few days ago. Waiting for the delivery! This will be the first thing I make 😍🍌
The tart looks so beautiful and makes me want to make it, but I absolutely dislike the taste of bananas. Could you make it with any other fruit? 🤔
what's the best way to freeze bananas?
This stuff is amazing.
Beautiful! Such a fun watch :)