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1
Using an immersion or standard blender, puree bananas until very smooth.
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2
Set aside.
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3
In a medium pot set over medium heat, combine milk, cream, 150 grams (3/4 cup) sugar, cornstarch, vanilla bean and seeds, and 2 grams (1/2 teaspoon) salt, and cook, whisking, until liquid comes to a simmer and begins to thicken.
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4
Take the pot off the heat and whisk in banana puree, egg yolks and 3 tablespoons butter.
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5
Return pot to the heat and bring the mixture back to a simmer, whisking constantly.
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6
Cook for another 3 to 5 minutes, until thick.
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7
Transfer the pudding to a bowl set in a larger bowl filled with ice water and whisk for 5 or until the pudding is cool to touch.
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8
Discard vanilla bean, divide the pudding in serving bowls, cover and refrigerate for at least 3 hours.
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9
Meanwhile, prepare the crumble.
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10
Heat oven to 350 degrees and line a baking sheet with parchment paper.
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11
In a small saucepan set over medium heat, melt the remaining 12 tablespoons (1 1/2 sticks) butter and set aside to cool.
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12
In a food processor, pulse the pistachios a few times until roughly chopped.
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13
Add the flour, remaining 150 grams (3/4 cup) sugar, and remaining 2 grams (1/2 teaspoon) salt, and pulse until the ingredients are just combined.
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14
Add the melted butter and pulse a few times until the mixture forms pea-sized crumbs.
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15
Transfer the crumbs to the prepared baking sheet.
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16
Bake until crumble starts to brown at the edges, about 15 minutes.
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17
Remove pan from the oven and using a flat spatula, flip the crumble over, piece by piece, so that the browned side is now on the bottom.
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18
The pieces will break apart; this is O.K.
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19
Bake for another 8 to 10 minutes, or until the crumble is golden-brown and very crisp.
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20
Transfer to a rack and let cool completely before breaking apart into crumbs.
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21
Serve crumble sprinkled over the banana pudding.
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22
(You will have extra crumble.)
