anana
Pudding combines layers of creamy vanilla pudding with slices of sweet banana.
This is the ultimate in comfort food; easy to make, uses simple ingredients, and
tastes fabulous. History seems to suggest that this pudding originated in the
Southern States and oftentimes is made with layers of vanilla wafers. To do
this, just add the vanilla wafers to each bowl right along with the layers of
pudding and bananas. The wafers, over time, will soften and puff up giving the
puddings another element of texture and flavor. If you like your pudding nice
and warm, then go ahead and eat it straight away. But they can also be covered
and chilled for several hours. I like to dress the top of each pudding with
dollops of whipped cream, slices of banana, and grated chocolate. They look very
decadent.
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.
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.
Take 4 bowls
or wine glasses and spoon a little of the custard into the bottom of each bowl.
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. If you are going to place in the refrigerator, press plastic
wrap onto the surface of the warm puddings to prevent a skin from forming. Just
before serving garnish each pudding with dollops of softly whipped cream and
more slices of banana. Can also garnish with grated chocolate.
Makes 4 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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