The other night we watched the banana pudding episode of Cook's Country. I was interested in the recipe because they added roasted, pureed bananas to the custard to give it a more intense banana flavor. They also solved the problem of slimy, brown bananas in the pudding by tossing slightly under ripe bananas with lemon juice before layering them. We all decided we needed to make it the next day.
Charlotte helped me make the custard. They all thought it was cool how the banana skins turned black while they roasted. Then both kids helped me layer in the pudding with the vanilla wafers and bananas.
The hard part was waiting overnight while the pudding set and the cookies got soft. The kids were thrilled when I decided we should all have banana pudding for breakfast the next morning. I figured it would be torture to wait all day to try it.
The verdict? Delicious. Of course my dairy-free modifications may have changed it a bit, I loved the banana flavor in the custard. The lemon juice did keep the bananas from browning and gave a light lemon flavor that I liked. I should have use regular vanilla wafers instead of the organic ones I picked up at Whole Foods while I was there. The organic ones broke down and got kinda grainy instead of cakey. Otherwise, this pudding was delicious! Cook's Country Banana Pudding (Dairy-free modifications in blue)
Pudding
7 large bananas, slightly underripe
1 1/2 cups sugar
8 large egg yolks
6 tablespoons cornstarch
6 cups half-and-half (I used canned coconut milk)
1/2 teaspoon salt
3 tablespoons unsalted butter (I skipped this)
1 tablespoon vanilla extract
3 tablespoon lemon juice
1 (12-ounce) box vanilla wafers
1 1/2 cups sugar
8 large egg yolks
6 tablespoons cornstarch
6 cups half-and-half (I used canned coconut milk)
1/2 teaspoon salt
3 tablespoons unsalted butter (I skipped this)
1 tablespoon vanilla extract
3 tablespoon lemon juice
1 (12-ounce) box vanilla wafers
WHIPPED TOPPING (I used redi whip for the kids and Jon, I just did without the topping)
1 cup heavy cream, chilled
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 cup heavy cream, chilled
1 tablespoon sugar
1/2 teaspoon vanilla extract
Instructions
1. ROAST BANANAS Adjust oven rack to upper-middle position and heat oven to 325 degrees. Place 3 unpeeled bananas on baking sheet and bake until skins are completely black, about 20 minutes. Let cool 5 minutes.
2. MAKE PUDDING Meanwhile, whisk 1⁄2 cup sugar, egg yolks, and cornstarch in medium bowl until smooth. Bring half-and-half, remaining sugar, and salt to simmer over medium heat in large saucepan. Whisk 1⁄2 cup simmering half- and-half mixture into egg yolk mixture. Slowly whisk tempered yolk mixture into saucepan. Cook, whisking constantly, until mixture is thick and large bubbles appear at surface, about 2 minutes. Remove from heat and stir in butter and vanilla.
3. PROCESS PUDDING Transfer pudding to food processor. Add warm peeled roasted bananas and 2 tablespoons lemon juice and process until smooth. Scrape into large bowl and place plastic wrap directly on surface of pudding. Refrigerate until slightly cool, about 45 minutes.
4. ASSEMBLE AND CHILL Cut remaining bananas into 1⁄4-inch slices and toss in bowl with remaining lemon juice. Spoon one-quarter of pudding into 3-quart trifle dish and top with layer of cookies, layer of sliced bananas, and another layer of cookies. Repeat twice, ending with pudding. Place plastic wrap directly on surface of pudding and refrigerate until wafers have softened, at least 8 hours or up to 2 days.
5. TOP AND SERVE With electric mixer on medium speed, beat cream, sugar, and vanilla until stiff peaks form, about 2 minutes. (Whipped cream can be refrigerated for 4 hours.) Top banana pudding with whipped cream. Serve.
1. ROAST BANANAS Adjust oven rack to upper-middle position and heat oven to 325 degrees. Place 3 unpeeled bananas on baking sheet and bake until skins are completely black, about 20 minutes. Let cool 5 minutes.
2. MAKE PUDDING Meanwhile, whisk 1⁄2 cup sugar, egg yolks, and cornstarch in medium bowl until smooth. Bring half-and-half, remaining sugar, and salt to simmer over medium heat in large saucepan. Whisk 1⁄2 cup simmering half- and-half mixture into egg yolk mixture. Slowly whisk tempered yolk mixture into saucepan. Cook, whisking constantly, until mixture is thick and large bubbles appear at surface, about 2 minutes. Remove from heat and stir in butter and vanilla.
3. PROCESS PUDDING Transfer pudding to food processor. Add warm peeled roasted bananas and 2 tablespoons lemon juice and process until smooth. Scrape into large bowl and place plastic wrap directly on surface of pudding. Refrigerate until slightly cool, about 45 minutes.
4. ASSEMBLE AND CHILL Cut remaining bananas into 1⁄4-inch slices and toss in bowl with remaining lemon juice. Spoon one-quarter of pudding into 3-quart trifle dish and top with layer of cookies, layer of sliced bananas, and another layer of cookies. Repeat twice, ending with pudding. Place plastic wrap directly on surface of pudding and refrigerate until wafers have softened, at least 8 hours or up to 2 days.
5. TOP AND SERVE With electric mixer on medium speed, beat cream, sugar, and vanilla until stiff peaks form, about 2 minutes. (Whipped cream can be refrigerated for 4 hours.) Top banana pudding with whipped cream. Serve.
2 comments:
The pudding look good and the kids look like they are having fun Love grammy
I can't wait to try this! Evan looks like a little lumberjack in his "matchy" shirt. :-)
Post a Comment