Sunday, January 30, 2011

Banana Pudding - Recipe Part 2

Now for the banana pudding recipe I made. I have never made homemade banana pudding before. Never had a recipe to use is the reason. Lately, I have been craving bananas but ever since being pregnant with Gabriel and add in Hyperemesis, I can't eat bananas. Banana Bread oh yes. Alone no way. After seeing Jen's post and eyeballing the bananas on our table, I thought what the heck. Lets see if I can make pudding.

Went to Food Network to get the recipe when I saw, besides the Baked Banana Pudding recipe, Alton also has a Refrigerated Banana Pudding recipe. Since Jen made one already, I thought I would make the other so we could compare notes. This is a "adult version" of banana pudding but to make it kid/pregnant friendly leave out the banana liqueur.

Refrigerated Banana Pudding -
**Are my notes**

• 3/4 cup granulated sugar, plus 2 tablespoons
• 3 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 2 large eggs
 1 large egg yolk
• 2 cups whole milk
• 3 tablespoons unsalted butter, cut into 6 pieces and chilled
• 1/2 teaspoon vanilla extract
• 45 vanilla wafers **I used store bought since had two boxes on hand**
• 4 ounces banana liqueur
• 3 ripe bananas, peeled and sliced into 1/4-inch rounds
• 1 tablespoon freshly squeezed lemon juice
 1 cup heavy whipping cream, very cold


-Combine 3/4 cup of the sugar, the cornstarch and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. **Jen suggests a thermometer and I highly agree. I almost burned the pudding**

-Remove from the heat and whisk in the butter, 1 piece at a time, being sure each piece is fully incorporated before adding the next. Whisk in the vanilla extract. Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.

-Lay the vanilla wafers on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.

-Toss the banana slices with the lemon juice in a small bowl and set aside.

-Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.

-Put the whipping cream in the bowl of a stand mixer, add the remaining 2 tablespoons of sugar and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies **I did not have any left**. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.

***Thank you for hanging in there with this long post(s). But I promise when you make either recipe you will be thankful you stuck it out!!***

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