Cooking Classics
The Technique
Miniature Banana Pudding
When Classic Banana Pudding isn’t going into the oven to brown the meringue topping but rather topped with sweetened whipped cream, consider serving it in a variety of pretty party pieces from glassware to paper goods. The egg whites will not be necessary for a preparation in this style & Almond Meringue Cookies or Coconut Macaroons may be crafted if you do choose to hold on to them. However, if you truly want to handcraft a tangy, decadent version filled with bold banana flavor, Buttermilk-Banana Pastry Cream is a lovely recipe that may be used many ways in the kitchen. Learn how to make tasting-size banana pudding desserts that are a wonderful compliment to barbecue, grilled chicken menus & so much more.
Miniature Banana Pudding
makes 15 tasting servings
3/4 cup sugar, divided
1/4 cup cornstarch
2 cups whole buttermilk
4 egg yolks
1/2 cup pureed or mashed ripe banana
1/4 tsp vanilla bean paste
2 Tbsp butter
1 cup heavy whipping cream
1 1/2 cups miniature vanilla wafer cookies
2 small bananas, sliced
Whisk together 1/2 cup sugar & the cornstarch in a 3-quart saucepan. Whisk in the buttermilk, the egg yolks, the banana & the vanilla bean paste. Cook the mixture, stirring with a whisk, over Medium heat about 6 minutes or until thickened & bubbly. Cook an additional 1 minute, whisking constantly. Remove from the heat & add the butter, then whisk until smooth. Pass the mixture through a sieve or chinois. Place plastic wrap directly over the surface of the Buttermilk-Banana Pastry Cream. Chill 4 to 24 hours.
Beat the cream with the remaining 1/4 cup sugar with an electric mixer until soft peaks form. Place the whipped cream in a pasty bag fit with a small round tip. Portion a few vanilla wafers in the bottom of 15 shot glasses. Top with 1 tablespoon Buttermilk-Banana Pastry Cream. Add a banana slice or two over the surface. Top with a few vanilla wafers. Then, layer with additional pastry cream. Pipe a generous dollop of sweetened whipped cream over each dessert. Garnish with vanilla wafers, if desired. Serve immediately.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Miniature Banana Pudding
Miniature Banana Puddings are a delicious dessert option when casual entertaining is planned. The recipe is quite flexible as it may be layered with a variety of puddings or pastry creams & either commercial vanilla wafers or those prepared from scratch. Be certain to drop in tomorrow for a homemade cookie that makes a custom substitution for this popular summer dessert.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Whisk together 1/2 cup sugar & the cornstarch in a 3-quart saucepan. Whisk in the buttermilk, the egg yolks, the banana & the vanilla bean paste. Cook the mixture, stirring with a whisk, over Medium heat about 6 minutes or until thickened & bubbly. Cook an additional 1 minute, whisking constantly. Remove from the heat & add the butter, then whisk until smooth. Pass the mixture through a sieve or chinois. Place plastic wrap directly over the surface of the Buttermilk-Banana Pastry Cream. Chill 4 to 24 hours.
Beat the cream with the remaining 1/2 cup sugar with an electric mixer until soft peaks form. Place the whipped cream in a pasty bag fit with a small round tip. Portion a few vanilla wafers in the bottom of 15 shot glasses.
1a
Top with 1 tablespoon Buttermilk-Banana Pastry Cream.
1b
Add a banana slice or two over the surface.
No. 2
Top with a few vanilla wafers.
2a
Then, layer with additional pastry cream.
2b
Pipe a generous dollop of sweetened whipped cream over each dessert.
No. 3
Garnish with vanilla wafers, if desired. Serve immediately.
The Tune
“Body And Soul” Billie Holiday
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