Banana Pudding

Name: Banana Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps banana liqueur (or 1 teaspoon banana flavoring); 2 ripe bananas; 59 milliliters cornstarch; 5 larges egg yolks; 0 teaspoons ground cinnamon; 1 pinch Pinch salt; 2 teaspoons sugar; 1 Tbsp unsalted butter, melted; 2 teaspoons vanilla extract; 237 milliliters vanilla wafers (about 15 cookies); 473 milliliters whole milk

Banana Pudding might be just the dessert you are searching for. This recipe serves 6. One portion of this dish contains around 6g of protein, 12g of fat, and a total of 291 calories. Head to the store and pick up milk, vanilla wafers, sugar, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan.

Ingredients you will need

Corn Starch

Egg Yolk

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk.

Ingredients you will need

Milk

Egg

Equipment you will use

Whisk

Bowl

Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer.

Ingredients you will need

Banana Liqueur

Equipment you will use

Whisk

Sauce Pan

Transfer the pudding to a clean bowl.

Equipment you will use

Bowl

Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.

Ingredients you will need

Vanilla

Butter

Wrap

Equipment you will use

Plastic Wrap

Whisk

While the pudding sets, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground.

Ingredients you will need

Vanilla Wafer Cookies

Wafer Cookies

Equipment you will use

Ziploc Bags

Rolling Pin

Sauce Pan

Pot

Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes.

Ingredients you will need

Cinnamon

Butter

Sugar

Toast

Salt

Equipment you will use

Baking Sheet

Bowl

Oven

Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary.)

Equipment you will use

Oven

Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like—this helps prevent browning).

Ingredients you will need

Lemon Juice

Banana

Custard

Martini

Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve. (If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact.

Ingredients you will need

Custard

Vanilla

Wafer

Wrap

Equipment you will use

Plastic Wrap

Whisk

Sprinkle the crumbs on just before serving.)

Reprinted with permission from DamGood

Sweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by by David Guas and Raquel Pelzel, © November 2009 Taunton Press