¾ cup heavy (whipping) cream - cold ¼ cup powdered sugar -1 teaspoon vanilla extract
Instructions
Recommended Equipment-
Heavy saucepan
Whisk
Medium Bowl
Bowl,Casserole Dish,Pie Plate
Fine-Mesh Sieve (optional)
Plastic Wrap (optional)
Heat milk, sugar and salt in heavy saucepan over
medium heat until simmering,stir
now and then to dissolve the sugar and salt.
While above mixture is coming to a simmer, whisk
the eggs in the medium bowl until thoroughly When the milk mixture is simmering, take off heat and take about 1 cup or a ladle of the
milk mixture and slowly poor into the egg mixture while stirring to temper the eggs so they won’t scramble.
Once mixture has been tempered, pour it into the remaining milk mixture and return the pan to medium heat, making sure to scrape as
much milk,egg,cornstarch mixture into the saucepan as you can.
Whisk constantly until bubbles start appearing on the surface and the mixture is thickened and glossy – about 30 seconds to 1 minut
combined.
Whisk cornstarch into the eggs until the mixture
is pale yellow – should take less than a minute.
Don’t worry if you still have lumps as you will be
stirring more and can strain the custard if you
like at the end
Line the bottom of your serving dish with vanilla wafers.
On top of the wafers, slice your bananas as thick as you like. I wait until now to slice the bananas as
I don’t particularly care for brown bananas even if they will be covered in pudding
Pour a third to a half(according to if you want 2 or 3 layers) of pudding over the bananas and spread
to the sides of the dish.
Repeat with remaining desired layers with wafers, then bananas then pudding. If making 3 layers, I like
to put a layer of wafers standing along the edge of the bowl before starting layer 2, especially if
using a glass dish, to make it look a bit prettier.
Cover top of dish directly with plastic wrap to prevent skin from forming and refrigerate until serving
(I recommend at least 3-4 hours)
When ready to serve, prepare whipped cream by whipping the heavy cream with the vanilla and powdered sugar
until soft peaks from. Spread on top of the pudding and top with crushed vanilla wafers, if desired.
You can also add another ring of standing vanilla wafers along the sides of the bowl if you have enough
left.
Leftovers should be refrigerated.
Originally Submitted
7/29/2013
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