Banana Pudding
For the record, in case you were wondering, my favorite dessert that does not need to be smoked or grilled, ever, happens to be banana pudding. Here’s the simplest and tastiest way to make it, classic Southern-style. And yes, I call for Nilla wafers, and no, no other brand will do.
Ingredients
Makes 6 Servings
- 5 large egg yolks
- ¼ cup cornstarch
- ⅓ cup sugar
- Dash of kosher salt
- 2 cups whole milk do not use skim
- 2 tablespoons unsalted cold butter
- 2 teaspoons vanilla extract
- 18 Nilla wafer cookies coarsely crushed
- 3 ripe bananas thinly sliced
Instructions
- In a medium bowl, whisk the egg yolks with the cornstarch, the sugar, and salt.
- In a medium saucepan over medium heat, gradually bring the milk to a boil.
- Gradually whisk the milk into the egg yolks until smooth.
- Transfer the pudding mixture to the saucepan.
- Cook over moderate heat, whisking, until the pudding is thick, about 3 minutes.
- Scrape the pudding into a bowl and whisk in the cold butter and vanilla.
- Cover with plastic wrap and refrigerate until chilled, at least 4 hours, or overnight.
- When you’re ready to serve the pudding: Spoon the pudding into six bowls.
- Garnish with the thinly sliced bananas and sprinkle all over with the crushed Nilla wafers.
- Serve cold, right away.
- Note: You can serve the cookies without crushing them—just allow three per bowl.
- You can also add a couple tablespoons of banana or almond liqueur (or a combination of a both) into the pudding mixture right after you transfer it to the saucepan.