Whole Milk (1 cup)
Granulated Sugar (1/2 cup)
Corn Starch (1/4 cup)
Vanilla Extract (1/2 Tbsp)
Salt (1/4 tsp)
to a saucepan. Whisk well and then place on medium-high heat.
Whisk continuously until the mixture thickens. Once it thickens, continue cooking for 1-2 minutes to cook out the cornstarch.
Remove from heat and mix in
Unsalted Butter (2 Tbsp)
. Pour the mixture through a strainer onto a plastic wrap-lined baking tray. Cover the pastry cream with plastic wrap in refrigerate for 20 minutes or until cooled.
In a large mixing bowl, add
Heavy Cream (1 cup)
Powdered Confectioners Sugar (1/2 cup)
. Whisk on high until you have whipped cream that is at stiff peaks.
In a separate mixing bowl, whisk the cooled pastry cream until smooth. Fold in the whipped cream until well combined.
In a small bowl, mix
Graham Cracker Crumbs (2 cups)
Granulated Sugar (1/4 cup)
Unsalted Butter (1/4 cup)
. Mix until you have a wet sand-like texture.
Place 3 Tbsp of graham crackers crumbs in the bottom of each ramekin. Use a spoon or muddler to press the crumbs into an even layer.
on top of the crust. Fill each cup with the banana creme diplomat leaving a 1/4-inch space at the top. Use a spoon to evenly spread the top of the creme diplomat into a smooth even layer.
Spoon 1-2 Tbsp of
Biscoff Cookie Spread (1 cup)
into the tops of each ramekin. Rotate the ramekins to cover the entire top with cookie butter.
Refrigerate for 30 minutes before serving. Decorate with additional graham cracker crumbs,
Edible Flowers (to taste)
, and/or sliced bananas.