Magnolia Banana Pudding

20240909 #breakfastdiary 1174, 25°C/clear, 20min/exercise(M) Manhattan was something I longed for. But when I finally made my way to the Magnolia cupcakes (the ones the Sex and the City characters loved), they tasted worse than expected. Whether it was just my palate, Magnolia's Pangyo Hyundai Department Store location, which opened in 2015, didn't last long before pulling out of the Korean market. Oh, but wait — I've never actually tried Magnolia's signature banana pudding, have I? So today's breakfast is a slightly healthier version of Magnolia's #BananaPudding You'll need 2 eggs, allulose, corn starch, oat milk, 2 bananas, Greek yogurt, and something crispy like a shortbread cookie. Start with a simple custard cream. Combine 2 egg yolks, 4 allulose, 2 starch, and oat milk, mixing well. Microwave for 3 minutes, take out and stir, add a few drops of vanilla extract, then microwave for 3 more minutes. Chill briefly in the fridge. (Left it in for 20 minutes while showering, and that was just right.) Take it out of the fridge, add 180g Greek yogurt, and mix well. Add sliced banana and crushed shortbread cookies, mix roughly (yes, roughly is the key), scoop with an ice cream scoop, and plate.

- Custard cream (2 egg yolks, 4T allulose, 2T starch, 100ml oat milk, 1-2 drops vanilla extract) - 180g Greek yogurt - 1 banana - 1 cup shortbread cookies

1. Make the custard cream. In a mixing bowl, combine 2 egg yolks, 4T allulose, 2T starch, and 100ml oat milk, and mix well. Cover with plastic wrap and microwave for 3 minutes. 2. Add 1-2 drops of vanilla extract to the mixture from step 1, microwave for 3 more minutes, and chill in the fridge for about 20 minutes. 3. To the custard cream from step 2, add 180g Greek yogurt, 1 sliced banana, and 1 cup shortbread cookies, and mix roughly. 4. Scoop with an ice cream scoop and plate.

Inspired by @__a.fit.__