Beatrice’s Banana Pudding
Beatrice’s Banana Pudding
My friend Joe and I have named my food baby Beatrice, who tends to rear her ugly head when dishes such as banana pudding are presented to me after I already want to vom post–large dinner. It may seem damn near impossible to take another bite, but, like clockwork, Beatrice reminds me that I’m eating for two and I somehow make room before retreating to my apartment for a night of stretchy pants and extreme “evening” sickness, aka not-cute stomach issues. To keep Beatrice’s demands at bay, banana pudding has become a staple in my diet. It’s ridiculously easy to make, and quells any potential fits of rage from the monster that lives inside me. I’m also not sure when she plans to be born, so banana pudding is here to stay for the foreseeable future.
Ingrediënten
- 2 ripe large bananas skin on, halved lengthwise, plus 3 ripe large bananas, peeled and sliced ÂĽ inch thick
- 1 tablespoon plus â…” cup granulated sugar
- ÂĽ cup cornstarch
- ½ teaspoon kosher salt
- 3 cups whole milk
- 4 egg yolks
- 1 teaspoon vanilla bean paste
- 4 tablespoons unsalted butter
- 1 11-ounce box vanilla wafers (50 total)
- FOR THE WHIPPED CREAM
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar
- ½ teaspoon vanilla extract
Instructies
- Preheat the oven to 450ÂşF.
- Line a baking sheet with parchment paper.
- Place the 2 halved bananas on the prepared baking sheet, skin-side down.
- Sprinkle with the 1 tablespoon of the granulated sugar and flip over so the skin side is up.
- Poke a few holes in each banana skin with a paring knife.
- Roast until caramelized, about 15 minutes.
- Remove from the oven and let cool.
- Discard the skins, put the caramelized bananas in a large bowl, and mash until smooth.
- Set aside.
- In a medium saucepan, whisk together the remaining â…” cup granulated sugar, the cornstarch, and the salt.
- Add the milk and egg yolks and whisk until there are no lumps.
- Place over medium heat and bring to a boil, stirring occasionally.
- Reduce the heat to maintain a simmer and whisk until the mixture has thickened to the consistency of pudding, about 2 minutes.
- Remove from the heat, add the vanilla bean paste and butter, and stir until blended.
- Strain through a fine-mesh sieve into the bowl with the caramelized bananas.
- Stir to combine.
- Make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form.
- Set aside.
- Place a layer of 5 vanilla wafers, breaking them up if necessary, at the bottom of each of four (12-ounce) stemless wineglasses and pressed around the sides.
- Top with a third of the caramelized banana pudding.
- Next place a layer of sliced bananas on top of the pudding and pressed around the sides of the glasses.
- Top with another layer of pudding.
- Continue with one more layer of wafers, this time 6 per glass, and finish with a layer of pudding.
- Cover with plastic wrap and transfer to the refrigerator to chill for at least 2 hours before serving.
- Top with the whipped cream and decorate with additional vanilla wafers.
- Serve.
Notes / Tips / Wine Advice:
Caramelizing the bananas and adding them to the pudding enriches the banana flavor throughout.
If you would rather, you can make one large banana pudding instead of individual servings.
If you would rather, you can make one large banana pudding instead of individual servings.
