Sunday, September 12, 2010

5. Banana Pudding

The baking (or cooking) bug has struck again! I can cross another item off my Top 100 list. Having this list has definitely inspired me to create new and exciting things!

So, today’s adventure was truly a delight. I have made banana pudding several times in the pass, consisting of Jell-o pudding mix and Cool whip. But it has always been my goal to make a banana pudding from scratch. I thought making the pudding would be hard and hence why I have put it off. Yet, this recipe was easy to follow (and deviate from, which I did) and came together quite nicely. Making pudding from scratch is so easy; I will never use the box stuff again!

Most recipes for banana pudding consisted of a vanilla pudding or custard. I am still not sure why vanilla is the flavor of choice in a “banana” pudding. I like the banana flavor and think the fresh bananas are enhanced by a banana flavored pudding. Lastly, I did not want to do the traditional southern style pudding with the meringue topping. I am not a fan of meringue; so I topped the pudding with whipped cream (I found a recipe to stabilize the whipped cream with cornstarch as opposed to gelatin).

The pudding was good tonight after I made it and I am sure it will be even better tomorrow after it has had time to sit :-)

Banana Pudding
Adapted from Oh My! Sugar High

3 ripe bananas
4 large egg yolks
2 cups of half and half
1/2 cup white sugar
1/3 cup all purpose flour (2 TBS of cornstarch in bottom of measuring cup then fill with flour)
1 tsp vanilla extract
1 tsp banana extract
1/4 tsp salt
1 box of mini Vanilla Wafers
Whipped Cream

1. In a medium saucepan over medium heat combine flour, sugar and salt.

2. Add the egg yolks and slowly mix in half-half a half a cup at a time while gently combining with a wire whisk.

3. After about 4 minutes you’ll notice the mixture starting to thicken. Continue gently whisking for 2 more minutes until it’s nice and thick with little bubbles.

4. Add vanilla and banana extracts.

5. Remove from heat and set aside.

6. Assembly- Alternate layers of pudding, vanilla, wafers, and bananas, beginning and ending with the pudding. Top with whipped cream.

Stabilized Whipped Cream

1 cup heavy whipping cream
2 Tbs powdered sugar
1 tsp cornstarch
1/2 tsp vanilla

1. In a small sauce pan over medium heat combine powered sugar, cornstarch, and 1/4 cup of heavy whipping cream until dry ingredients are dissolved.
2. Let the mixture cool to room temperature.
3. Pour remaining heavy whipping cream into bowl and whip.
4. Stream in the cooled mixture from above and whip until stiff peaks are formed.
5. Top banana pudding with whipped cream.

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