Banana Pudding is a dessert made with creamy vanilla pudding (or custard),
slices of sweet banana, and crunchy vanilla wafers (or ladyfingers). Some like
to layer this dessert, like an English Trifle, so you can see the separate
layers of pudding, banana slices, and vanilla wafers. Others like to just mix
everything together in one big bowl, so each delicious spoonful has a little
pudding, some banana, and some vanilla wafers. Your choice.
History seems to suggest that Banana Pudding originated in the Southern States
and Southerners often like to top their Banana Pudding with a meringue. However,
I am partial to whipped cream and that is the topping I have used in this
recipe. I also like to dress the top of each pudding with more sliced bananas
and whole vanilla wafers. I am also not against some shavings of chocolate.
The vanilla pudding we are making here is really a 'cooked' custard. There
is only one real difference between a pudding and a custard and that is
cornstarch (corn flour). Cornstarch is added to a cooked pudding so it
becomes thick enough to eat with a spoon. The important thing is that they
have to be cooked carefully as we do not want lumps or even worse,
scorching. So keep the heat fairly low and use a heavy bottomed saucepan,
making sure that you stir constantly with a large heatproof rubber
spatula. When stirring it is important to reach the bottom, sides and
corners of the saucepan to prevent the pudding from sticking and
scorching. Once the pudding has become thick, like mayonnaise, remove it
from the heat and add the butter and vanilla extract. Then strain the
pudding to get rid of any lumps that may have formed.
If you are using Ladyfingers, instead of vanilla wafers, I like to use
a commercial brand because they are thicker
and their texture, crisp yet very absorbent, keeps its shape.
Ladyfingers are finger-shaped cookies that
are about 3 1/2 inches long and 1 inch wide (8 x 3.5 cm) that are made
with a sponge cake batter. They are called Savoiardi in Italy and are so
named because they come from Savoy Italy.
Banana Pudding: In a large
stainless steel (or heatproof) bowl whisk together the 1/3 cup (65 grams) sugar,
cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120 ml) of the milk. Set aside while you heat the
rest of the milk and sugar. Have
ready a fine medium-sized strainer and bowl as you will need
to strain the pudding after it is cooked.
First, rinse a
medium-sized heavy saucepan with cold water and then shake out the excess water.
Doing this step prevents the milk from scorching. Then pour the remaining 3 cups (720 ml) of milk,
along with 3 tablespoons of sugar,
into the saucepan and bring just to a boil. Gradually pour the
hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low
heat. Cook, stirring constantly, until the mixture thickens to the
consistency of mayonnaise (about 2 minutes). Remove from heat and whisk in
the butter and vanilla extract. Pour
through the strainer to remove any lumps that may have formed during cooking.
Cover and place in the refrigerator to chill for an hour or two (or even
overnight).
To Make Banana
Pudding Trifles: Take 6 or 8 bowls
or wine glasses (depending on size) and place a few vanilla wafers or
ladyfingers in the bottom of each trifle glass. Spoon a little of the custard
over the cookies.
Peel and slice the bananas and place a layer of bananas over the custard in each
bowl. Place another layer of custard and bananas, then finish off with a layer
of custard. The puddings can be eaten right away or placed in the refrigerator
for several hours. Just
before serving garnish each pudding with dollops of softly whipped cream, whole
vanilla wafers and slices of banana.
Makes 6-8 servings.
Source:
Gourley, Robbin. 'Sugar
Pie & Jelly Roll'. Algonquin Books of Chapel Hill. Chapel Hill: 2000.
Sax, Richard. 'Classic
Home Desserts'. Houghton Mifflin Company. New York: 1994.
Banana Pudding Recipe:
3 1/2 cups (840 ml) milk
(partly skim or whole)
1/3 cup (65 grams) plus 3
tablespoons (40 grams) granulated white
sugar
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