Monday, 23 March 2015

Banana Pudding Recipe

Banana Pudding

Prep time: 40 mins
Cook time: 5 mins
Total time: 45 mins
Serves: 6 - 8 
Additional ripe bananas may be needed depending on the size bowls used for assembling the pudding. One large bowl may be used, too.

  • ⅓ cup plus ¼ cup sugar, divided
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 large egg yolk
  • 3½ cups milk, 2% or whole, divided
  • 2 teaspoons vanilla extract
  • 1 tablespoon unsalted butter
  • 3 large ripe bananas, not overly browned
  • 3 tablespoons orange liqueur, optional
  • 3 large ripe firm bananas
  • Shortbread cookies, cut or smashed into small pieces

  • Whisk together ⅓ cup sugar, cornstarch, salt, eggs and egg yolk in a large bowl. Whisk in ½ cup milk. 

  • Set aside.Pour 3 cups milk into a microwave safe measuring bowl. Stir in ¼ cup sugar. Microwave until very hot. 

  • Gradually, pour the hot milk into the egg mixture, whisking constantly. Transfer to a medium saucepan and cook over medium heat until thick and creamy. 

  • Pour the pudding through a fine mesh strainer into a clean large bowl. Whisk in the butter and vanilla. Immediately place a piece of wax paper, parchment paper or plastic wrap directly on top of the pudding and refrigerate until cold. 

  • Once the pudding is cold, smash 3 ripe but not overly brown bananas in a small bowl. Mix in the orange liqueur. Stir the bananas into the pudding. Set aside. 

  • Slice three large ripe firm bananas into ¼" slices. Place a layer of overlapping banana slices on the bottom of individual glass bowls. Scoop a layer of pudding over the bananas. Repeat the layers, ending with pudding on top. Sprinkle shortbread crumbs over the top. 

  • Refrigerate until ready to serve.

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