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Ingredients
  • 28 ounces milk,  any percentage will do (about 3 ½ cups; 790 g)
  • 16 ounces peeled, ripe banana from about 5 medium bananas, sliced into ½-inch pieces (about 3 cups; 455 g)
  • 1 empty vanilla bean pod, left over from another project, optional
  • 7 ounces plain or  toasted sugar (about 1 cup; 195 g)
  • 1 ¼ ounces cornstarch (about ⅓ cup; 35 g)
  • ½ teaspoon ( 2 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • ⅛ teaspoon (0.5g) ground cloves
  • 5 ounces egg yolk (from about 10 large eggs; 140 g)
  • ¼ ounce vanilla extract (1 ½ teaspoons; 7g)
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