Cooking Classics
The Technique
Banana Pudding
Banana pudding. If you’re looking for a conversation starter at the smoker just mention those two words. Meringue or sweetened whipped cream. Homemade pudding or from a mix with a few magical extras. Vanilla wafers or shortbread cookies. You can better believe Southerners have a lot to say about how the best banana pudding is prepared & they will proceed to deliver a monologue highlighting their secret recipe. Step by step. Classic Banana Pudding takes an old-school approach yet features a homemade custard that takes less than 10 minutes to prepare. Although I have presented the original version topped with a meringue that’s quickly browned in the oven, it may be chilled & topped with sweetened whipped cream just before serving. If you’re looking for a few pointers on the meringue preparation, follow the link on How To Make Meringue Topping For Pies. You’ll find tips for pretty peaks & additional valuable information to guide you to success in your own kitchen. Keep this recipe close. Since it can be made ahead of time, you’ll look to it again for barbecues, picnics, potluck socials & other summer soirees.
Classic Banana Pudding
makes 10 servings
1 1/4 cups sugar, divided
1/4 cup cornstarch
1/8 tsp table salt
2 cups whole milk
1 cup half & half
4 eggs, at room temperature & separated
2 Tbsp butter
2 tsp pure vanilla extract
3 cups miniature vanilla wafer cookies
4 small bananas
Preheat the oven to 375 degrees. Whisk together 3/4 cup sugar, the cornstarch & the salt in a 3-quart saucepan. Whisk in the milk, then add the half & half & the egg yolks until well blended. Cook, stirring with a whisk, over Medium heat about 6 minutes. The mixture will thicken & begin a slow bubble. Reduce the heat to Low. Cook 1 minute more. Remove from the heat. Whisk in the butter & the vanilla.
Portion 1/2 cup of the pudding in the bottom of a 9-inch baking dish. Spread it to the edges of the dish. Layer with half of the cookies. Slice 2 bananas over the wafers. Pour half of the remaining pudding over the bananas & spread to the edges. Repeat with the remaining cookies. Top with the bananas. Then, the remaining pudding. Spread it to the edges of the dish. Beat the egg whites with an electric hand mixer until soft peaks begin to form. Gradually add the remaining 1/2 cup sugar & continue to beat until glossy stiff peaks form. Spread the meringue mixture over the pudding to the dish edges to seal. Bake 8 to 10 minutes or until the meringue is lightly browned on the peaks. Serve warm or chill up to 2 days in the refrigerator.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Banana Pudding
Cornstarch is an excellent thickener to use when preparing pastry cream, pudding, custards & cream pies where a cleaner visual appeal is more desired. An equal amount of all-purpose flour can be substituted for the cornstarch, however expect a more cloudy, opaque appearance.
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
Preheat the oven to 375 degrees. Whisk together 3/4 cup sugar, the cornstarch & the salt in a 3-quart saucepan. Whisk in the milk, then add the half & half & the egg yolks until well blended. Cook, stirring with a whisk, over Medium heat about 6 minutes. The mixture will thicken & begin a slow bubble. Reduce the heat to Low. Cook 1 minute more. Remove from the heat. Whisk in the butter & the vanilla. Portion 1/2 cup of the pudding in the bottom of a 9-inch baking dish.
1a
Spread it to the edges of the dish.
1b
Layer with half of the cookies.
1c
Slice 2 bananas over the wafers.
No. 2
Pour half of the remaining pudding over the bananas & spread to the edges.
2a
Repeat with the remaining cookies.
2b
Top with the bananas.
No. 3
Then, the remaining pudding.
3a
Spread it to the edges of the dish.
3b
Beat the egg whites with an electric hand mixer until soft peaks begin to form. Gradually add the remaining 1/2 cup sugar & continue to beat until glossy, stiff peaks form. Spread the meringue mixture over the pudding to the dish edges to seal.
No. 4
Bake 8 to 10 minutes or until the meringue is lightly browned on the peaks. Serve warm or chill up to 2 days in the refrigerator.
The Tune
“The Stars & Stripes Forever” John Philip Sousa
httpa://www.youtube.com/watch?v=M5bcpjUjLpU
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Be sweet.
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