Variations on a Banana Pudding Theme

Variations on a Banana Pudding Theme

from

Southfacin’ Cook, Patsy R. Brumfield

How to make Banana Pudding like a real Southerner

(Also how to make a mess but it makes great ice cream!)

My 4-year-old grandson James whispered into my ear the other night: “Nana, banana pudding.” He also employs this technique for “ice cream” and “chocolate.” Gets me every time.

So, I told him I’d make it for him immediately, and that’s what I did with two results: utter sort of failure and much success with different recipes.. Either way this isn’t the box-pudding stuff, it’s the real custard pudding variety my grandmother would have fussed over for me, if I could just remember that far back.

They are simple recipes, even though one should be considered only for ice cream (which my son’s family just loved.)

Enjoy!

BANANA PUDDING ICE CREAM

Equipment: Medium saucepan, wooden spoon, small whisk, measuring equipment, casserole dish, paring knife, ladle

INGREDIENTS

1 cup sugar

1 cup flour

½ teaspoon salt

8 egg yolks (reserve whites for breakfast omelets or meringue)

4 cups milk

4 teaspoons vanilla

12 Tablespoons butter (1 ½ sticks, unsalted)

4 ripe bananas, peeled and sliced

bag of vanilla wafers

Combine sugar, flour, salt in a non-reactive (not aluminum) saucepan and whisk together. Add egg yolks, milk and vanilla. Whisk to incorporate and eliminate lumps. Cook over medium heat, stirring constantly until the custard thickens, probably about 20-30 minutes. Remove from heat and slowly add butter until incorporated. (TIP: This process will start a little quicker if the eggs are room temperature and the milk is room temperature or warmed briefly in the microwave. Do not let it boil!)

After the custard is cooked, it’s time to set up your casserole dish (I use a tall, round Corning so I can get several layers of bananas and cookies). Start layering: wafers, sliced bananas, custard. Repeat. I like to end with a layer of bananas covered with what’s left of the custard. My hope is that the custard “seals” off the bananas from turning brown, but if that doesn’t work, I don’t care because is still tastes yummy. This mixture must cool for at least 4 hours (overnight is better) so it’s ready for the ice cream machine.

After the pudding casserole has cooled, follow the directions on your machine, and voila!, you’ve got Banana Pudding Ice Cream.

Serve topped with whipped cream and vanilla wafers in generous portions. Plenty for a small crowd.

THE REAL STUFF – BANANA PUDDING

When my initial attempt at banana pudding for Porch Scene failed (but became delicious ice cream), I went looking for a recipe I absolutely knew would work: Heaven help me, Paula Deen – Mrs. Butter & Cream herself. Frankly, we all gotta do what we gotta do, with minor adjustments.

And so, here’s what you’ll find to be real down-home, lip-smacking-good Banana Pudding. Top with a generous dollop of whipped cream and you won’t be sorry. Yum. And thanks, Paula. I never thought I’d be saying those words.

BANANA PUDDING

EQUIPMENT: Medium size heavy porcelain lined dutch oven, whisks, medium mixing bowl, measuring equipment, cereal bowl, 10-12 inch casserole (about 2-3 inches deep), paring knife, large serving spoon

INGREDIENTS

¾ cup granulated sugar

½ cup packed light brown sugar

½ cup cornstarch

½ teaspoon salt

6 large egg yolks

4 cups whole milk

8 Tablespoons (1 stick) cold unsalted butter

4 teaspoons vanilla extract

Package vanilla wafers

2-4 medium, ripe bananas cut into ¼ inch thick slices

To make the custard, in a medium mixing bowl whisk together both sugars, cornstarch and salt. In cereal bowl, combine egg yolks and ½ cup milk. Whisk egg-milk mixture into sugar mixture until thoroughly combined.

In heavy dutch oven, bring remaining 3 ½ cups milk to a boil over medium-high heat – whisking constantly (because the milk can heat up pretty quickly and it can burn or boil over). When it boils, reduce heat and slowly add hot milk to the egg-sugar mixture (this is called temporizing. If you just dump the hot milk into the egg-sugar, it could scramble the eggs.) Return sugar-milk mixture to the dutch oven and cook over medium heat, stirring constantly with a heatproof spatula until you see it’s thickened or a few bubbles rise to the surface. Takes about 5 minutes. Remove from heat and slowly add butter, then vanilla – whisking to ensure the custard is smooth, not lumpy.

In casserole dish, line bottom with wafers topped with banana slices. Spread half of custard over the top and smooth with a large serving spoon. Make another wafer-bananas layer and top with the remaining custard. Refrigerate until thoroughly cool and set, at least 4 hours.

SERVE: Spoon generously onto dessert plates or small bowls. Top with whipped cream. Makes enough for 8-12. Enjoy.