- 3 egg yolks
- 1/2 cup natural cane sugar, divided
- 5 tablespoons oat flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon grated nutmeg
- 2 1/2 cup almondmilk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 3 bananas, sliced
- 1/4 cup sliced almonds, toasted
- 6 teaspoons dairy-free whipped topping, optional
In a medium saucepan, combine the remaining 1/4 cup sugar with the oat flour, salt and nutmeg. Add the almond milk and cook over medium heat, stirring constantly until the mixture has thickened, about 5 to 7 minutes.
Stir a little bit of hot filling mixture from the saucepan into the yolk and sugar mixture to temper it, then add the yolk and sugar mixture back to the saucepan, stirring constantly. Continue stirring and cooking for 2 more minutes over medium heat. Remove from heat and cool to room temperature.
Add vanilla and almond extracts to cooled filling and stir until thoroughly incorporated. In parfait glasses or other decorative dishes, layer almond cream and sliced bananas, ending with the almond cream. Chill in the refrigerator at least one hour. Garnish with toasted almonds and serve with dairy-free whipped topping, if desired.
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