Euphoria 2009: Old-School Banana Pudding
ingredients
5 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 tablespoons banana liqueur (or 1 teaspoon banana flavoring)
2 teaspoons vanilla extract
2 tablespoons unsalted butter
2 ripe bananas
For the crumble:
1 cup vanilla wafers (about 15 cookies)
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Pinch salt
1 tablespoon unsalted butter, melted
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 tablespoons banana liqueur (or 1 teaspoon banana flavoring)
2 teaspoons vanilla extract
2 tablespoons unsalted butter
2 ripe bananas
For the crumble:
1 cup vanilla wafers (about 15 cookies)
2 teaspoons sugar
1/4 teaspoon ground cinnamon
Pinch salt
1 tablespoon unsalted butter, melted
directions
This recipe was provided by Chef David Guas of Bayou Bakery.
Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer. Transfer the pudding to a clean bowl.
Add the butter and the vanilla and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.
While the pudding sets, make the crumble. Heat the oven to 325 degrees. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to parchment paper-lined rimmed baking sheet and toast in the oven until browned and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool (the crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months— recrisp in a 325 degree oven for 6 to 7 minutes if necessary).
Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like—this helps prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds and then divide it between the custard cups (if not serving immediately, press a small piece of plastic wrap onto the surface of the pudding and refrigerate for up to 3 days).
Top with the vanilla wafer mixture and serve immediately.
Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer. Transfer the pudding to a clean bowl.
Add the butter and the vanilla and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.
While the pudding sets, make the crumble. Heat the oven to 325 degrees. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to parchment paper-lined rimmed baking sheet and toast in the oven until browned and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool (the crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months— recrisp in a 325 degree oven for 6 to 7 minutes if necessary).
Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like—this helps prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds and then divide it between the custard cups (if not serving immediately, press a small piece of plastic wrap onto the surface of the pudding and refrigerate for up to 3 days).
Top with the vanilla wafer mixture and serve immediately.