Sunday, April 27, 2014

Banana Pudding


Banana pudding is a classic American dessert, and perfect for any springtime gathering! Many recipes call for pudding packets, but making banana pudding from scratch is not as difficult as you think!

I made this pudding for a cookout with my fellowship, Reformed University Fellowship. It was a really great time getting to see so many of my good friends together. We had some senior testimonies, where seniors came and spoke to the group about the lessons they've learned through their college years, and the impact the fellowship community has made in that time. It was a great time filled with tears, joy, "aw"s and laughs. I have been extremely blessed to know all of those people and it's crazy that my college time is already coming to an end.

Now onto the recipe :) I had many requests for it tonight, so hope everyone enjoys!

Banana Pudding 
2 cups Milk
10 Egg Yolks
1/4 cup Flour
1/2 cup Sugar
2 tbsp Butter
1/2 tsp Vanilla Extract
2 Bananas
1/2 cup Heavy Cream

1 Banana 
1 box Nilla Wafers
3 tbsp Sugar
1/2 cup Heavy Cream
Chocolate Chips (to garnish)

1. Heat milk and 1/4 cup of sugar in a medium pot on medium heat.
2. Whisk remaining sugar and flour together in a medium bowl and slowly add the egg yolks, while whisking constantly.
3. When the egg mixture is completely combined, set aside.
4. Prepare a small casserole or bowl by wiping the inside with a wet towel or sponge. Then, place a layer of plastic wrap on the inside and stick it to the wet surface. Have a medium-mesh sieve placed on top. 
5. When the milk is scalding, slowly pour it into the egg mixture, whisking constantly.
6. Pour the egg mixture back into the pot on low heat.
7. Whisk constantly, while touching the bottom of the pan with the whisk, so that no part of the custard burns. Whisk until the custard boils for about a minute, and is thick.
8. Immediately pour the custard through the sieve onto the casserole dish or bowl.
9. Cover the top with plastic wrap and place in the refrigerator to cool. You want a thin layer of custard to speed up the cooling process.
10. Mash 2 bananas with a spoon or with your hands.
11. Whip the first heavy cream with an electric mixer to medium to stiff peaks.
12. When the custard is cool, transfer it into a bowl and add the banana.
13. Gently fold in the whipped cream until it is all incorporated.
14. In a serving dish or in small glasses, add a layer of banana pudding, a few pieces of sliced bananas (1 if it's in an individual glass), and a layer of nilla wafers. Repeat until you run out of pudding.
15. Whip the remaining cream with sugar to stiff peaks.
16. Make a decorative layer of whipped cream on the top by using a piping bag (or ziploc bag) fitted with a star tip. If you do not have icing tips, you can cut the tip of the ziploc to a point, with the seam at the center of the point.
17. Top with chocolate chips, and serve cold.

It is a good idea to make the pudding a day in advance, so that all the flavors can mesh, and so the wafers become cakey. If you do make the pudding early, layer everything except for the whipped cream, and then chill. Whip the cream the day of, so that it does not deflate, soften, and so it stays fresh.

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