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Friday, February 4

Better banana pudding

1 cup +
5 tablespoons
Flour, all-purpose
½ cup
½ teaspoon
Milk, whole
2 cups
Vanilla extract
1 teaspoon +
½ teaspoon
1 tablespoon
Eggs, separated,
room temperature
4 yolks
4 whites
Vanilla wafers
1 box
Bananas, very ripe
Cream of tartar
¼ teaspoon
  1. Preheat oven to 375°F.
  2. Line the bottom of a 9x9-inch dish with wafers.
  3. Peel and slice bananas into ½-inch rounds; cover slices with plastic wrap to prevent them from darkening as you make the pudding.
  4. In a medium bowl, combine 1 cup sugar, flour, and salt; mix well, and set aside.
  5. In a heavy saucepan over medium heat, beat yolks well.
  6. Add flour mixture to yolks, alternately with the milk and 1 teaspoon vanilla, stirring constantly.
  7. Bring to a gentle boil and, when the mixture thickens, add the butter, continuing to stir.
  8. Continue to boil and stir until the mixture achieves a pudding-like consistency; remove from heat.
  9. Layer banana slices on top of the wafers (don’t be stingy with the banana slices—line them up from edge-to-edge).
  10. Spoon half the pudding over the slices, and spread evenly.
  11. Put down another layer of wafers, banana slices, and then pudding.
  12. In a mixing bowl, beat whites at high speed with an electric mixer until soft peaks form.
  13. Add cream of tartar, and then gradually add 5 tablespoons sugar, a tablespoon at a time, and continue beating until stiff peaks form.
  14. Fold ½ teaspoon vanilla into the whites, and spread over the pudding, sealing the sides of the dish.
  15. Bake until meringue browns, about 12 to 15 minutes.
Time: 35 minutes total (20 minutes active; 15 minutes baking) • 6 to 8 servings

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