Desserts

Banana Pudding-Asheville, North Carolina

My only critique of my Tupelo Honey Cafe cookbook is that it doesn’t have a ton of dessert recipes considering how many recipes there are for every other food “genre.” However, one must do and try something new and so I settled on the recipe for Banana Pudding. The part that I read where the pudding is topped with vanilla wafers immediately sold me on it. Just a note-the pudding does need to be refrigerated overnight before serving so while it doesn’t take too long to make, don’t except to make it before dinner and then serve it for dessert…

Banana Pudding

3 cups whole milk

2 egg yolks

3/4 cup sugar

4 tablespoons cornstarch

1/4 teaspoon sea salt

2 teaspoons vanilla extract

2 tablespoons unsalted butter

3 ripe bananas

24 vanilla wafers

In a heavy saucepan, place the milk over medium heat until it begins to simmer, then turn the heat down to low. In a small bowl, combine the egg yolks, sugar, cornstarch, salt and vanilla until the mixture is creamy. With a teaspoon, add a little of the warm milk to the egg yolks to ensure the yolks don’t curdle. Then add the egg yolk mixture to the pan of warm milk, stirring over low heat for 5-6 minutes, until the mixture thickens and coats the back of a spoon. Stir in the butter until melted and remove the mixture from the heat. 

Slicing as you go, cover the bottom of a casserole dish with the bananas. Pour the pudding mixture over the bananas and top with the vanilla wafers. Refrigerate overnight before serving with a dollop of whipped cream. 

MAKES 6 SERVINGS

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