Home Party Dessert Recipe
7/21/2020
Caramelized Banana Pudding
2 cups granulated sugar
3 T cornstarch
1/2 t fine sea salt
1 quart (4 cups) half-and-half
6 large egg yolks
4 T unsalted butter, at room temperature
2 t vanilla extract
8 bananas, peeled and cut into 1/2" slices
2 T light brown sugar
1/2 t ground cinnamon, plus more for serving
11-ounce box vanilla wafers, plus more for serving
unsweetened whipped cream, for serving (optional)
[how to make]
*In a medium saucepan, whisk together the sugar, cornstarch and salt.
*Add the half-and-half and egg yolks, and whisk to combine.
*Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. *Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
*In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter.
*Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla.
*Cook, stirring frequently, until well combined, about 2 minutes.
*Layer half the vanilla wafers in a 9-by-13 baking or trifle dish.
*Top with half the caramelized bananas then half the pudding.
*Repeat procedure with remaining wafers, bananas and pudding.
*Chill for 4 to 6 hours, or up to overnight.
*Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving.
*Serve with unsweetened whipped cream, if using.
-serves 12 to 15-
Note: I found this recipe in "The New York Times".
2 cups granulated sugar
3 T cornstarch
1/2 t fine sea salt
1 quart (4 cups) half-and-half
6 large egg yolks
4 T unsalted butter, at room temperature
2 t vanilla extract
8 bananas, peeled and cut into 1/2" slices
2 T light brown sugar
1/2 t ground cinnamon, plus more for serving
11-ounce box vanilla wafers, plus more for serving
unsweetened whipped cream, for serving (optional)
[how to make]
*In a medium saucepan, whisk together the sugar, cornstarch and salt.
*Add the half-and-half and egg yolks, and whisk to combine.
*Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. *Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
*In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter.
*Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla.
*Cook, stirring frequently, until well combined, about 2 minutes.
*Layer half the vanilla wafers in a 9-by-13 baking or trifle dish.
*Top with half the caramelized bananas then half the pudding.
*Repeat procedure with remaining wafers, bananas and pudding.
*Chill for 4 to 6 hours, or up to overnight.
*Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving.
*Serve with unsweetened whipped cream, if using.
-serves 12 to 15-
Note: I found this recipe in "The New York Times".
Labels: banana pudding recipe, pudding recipe
7/20/2018
Banana Pudding
1 1/4 cups granulated sugar, divided
1/3 cup cornstarch
4 cups whole milk
4 large eggs, separated and divided
1 t vanilla
1/4 t salt
2 T unsalted butter
1/4 t cream of tartar
1 11oz box Nilla wafers
3~4 bananas
>how to make<
*Preheat oven to 350 degrees.
*Whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and sook, stirring constantly, until it just begins to bubble, 10 to 15 minutes.
*Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat.
*Whisk I vanilla, salt and butter.
*Put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water.
*Whisk until the sugar is dissolved and the mixture is hot to tough, about 3 minutes.
*Transfer to the stand mixer fitted with whisk, and heat until stiff, about 5 to 7 minutes.
*Line a 13" x 9" oven safe casserole pan with one layer of Nilla wafers and one layer of banana slices.
*Pour the custard over the bananas and cookies, then use a spatula to spread the meringue.
*Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow.
*Allow to rest until ready to serve.
-makes 8 to 10-
Note: I found this recipe in "The New York Times".
1 1/4 cups granulated sugar, divided
1/3 cup cornstarch
4 cups whole milk
4 large eggs, separated and divided
1 t vanilla
1/4 t salt
2 T unsalted butter
1/4 t cream of tartar
1 11oz box Nilla wafers
3~4 bananas
>how to make<
*Preheat oven to 350 degrees.
*Whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and sook, stirring constantly, until it just begins to bubble, 10 to 15 minutes.
*Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat.
*Whisk I vanilla, salt and butter.
*Put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water.
*Whisk until the sugar is dissolved and the mixture is hot to tough, about 3 minutes.
*Transfer to the stand mixer fitted with whisk, and heat until stiff, about 5 to 7 minutes.
*Line a 13" x 9" oven safe casserole pan with one layer of Nilla wafers and one layer of banana slices.
*Pour the custard over the bananas and cookies, then use a spatula to spread the meringue.
*Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow.
*Allow to rest until ready to serve.
-makes 8 to 10-
Note: I found this recipe in "The New York Times".
Labels: banana pudding recipe, pudding recipe
