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Banana Pudding!
Jun. 21st, 2015 07:29 pmI made this exactly as described in the link below. It sat in the fridge for about 12 hours before I put whipped cream on top, then I took it to a BBQ where it sat in another fridge for a couple of hours before I pulled it out. It was gone in about five minutes, before everyone was even aware it had been brought out.
http://www.thecrepesofwrath.com/2010/03/29/magnolia-bakery-banana-pudding/
It was easy to make, and amazingly delicious.
Notes: next time, make a double batch. When making a double batch, just double the pudding amount. You really don't need to double the amount of cookies. May need more bananas. Also, if you happen to use lactose-free milk to make the pudding, decrease the amount of sugar, since Lactaid is sweeter than regular milk.
Update: I just made this for a potluck. I doubled the pudding amount, and kept the rest of the recipe about the same. It filled a square nine-cup plastic storage container perfectly, and it was a big hit.
Recipe follows:
Magnolia Bakery Banana Pudding
Serves: 8
Ingredients - for single batch of pudding, may want to double it
½ cup + 2 tablespoons granulated sugar [Note to self: may want to reduce amount of sugar if using lactose-free milk, which tastes sweeter than regular milk.]
3 tablespoons cornstarch
1 egg, room temperature
1 egg yolk, room temperature
2 cups whole milk (don't substitute for anything else, or it won't be as rich)
2¼ teaspoons vanilla extract
¼ teaspoons kosher salt
3 tablespoons unsalted butter
4 large bananas, sliced thinly
10.5 ounces vanilla wafers (about 80 wafers - reserve 8 for crushing)
1 cup heavy cream
1 teaspoon vanilla extract
¼ cup powdered sugar
Instructions
In a medium sauce pan over medium heat, combine the sugar, cornstarch, egg, egg yolk, whole milk, vanilla extract, and salt. Whisk together until combined, then continue whisking for 8-10 minutes, until the pudding begins to bubble like hot lava (AKA thick pudding with bubbles that sound like a 'plopping' noise because of said thickness). Add in the unsalted butter, reduce heat to the lowest setting, and whisk until completely melted. Pour the pudding through a mesh sieve into a separate bowl, then allow to sit in the fridge for 20-30 minutes, until cool to the touch.
When the pudding is ready, begin to layer your pudding. First, place a layer of bananas in the bottom of a 9x5 inch loaf pan (or something of similar size), then a layer of vanilla wafers (it doesn't have to be perfect, because when you scoop up the pudding to serve, everything gets served together), then a layer of pudding. Repeat this banana, wafer, pudding layering until the last layer is pudding. Place in the fridge for 5-6 hours, covered in tin foil or plastic wrap.
When the pudding is ready, whip together the heavy cream, powdered sugar, and vanilla extract until peaks form, about 5 minutes at the most. Top the pudding with the whipped cream, then sprinkle some crushed wafers over the top of the pudding. Keeps well in the fridge for 3 days. Serves 8.
KEEWERD
http://www.thecrepesofwrath.com/2010/03/29/magnolia-bakery-banana-pudding/
It was easy to make, and amazingly delicious.
Notes: next time, make a double batch. When making a double batch, just double the pudding amount. You really don't need to double the amount of cookies. May need more bananas. Also, if you happen to use lactose-free milk to make the pudding, decrease the amount of sugar, since Lactaid is sweeter than regular milk.
Update: I just made this for a potluck. I doubled the pudding amount, and kept the rest of the recipe about the same. It filled a square nine-cup plastic storage container perfectly, and it was a big hit.
Recipe follows:
Magnolia Bakery Banana Pudding
Serves: 8
Ingredients - for single batch of pudding, may want to double it
½ cup + 2 tablespoons granulated sugar [Note to self: may want to reduce amount of sugar if using lactose-free milk, which tastes sweeter than regular milk.]
3 tablespoons cornstarch
1 egg, room temperature
1 egg yolk, room temperature
2 cups whole milk (don't substitute for anything else, or it won't be as rich)
2¼ teaspoons vanilla extract
¼ teaspoons kosher salt
3 tablespoons unsalted butter
4 large bananas, sliced thinly
10.5 ounces vanilla wafers (about 80 wafers - reserve 8 for crushing)
1 cup heavy cream
1 teaspoon vanilla extract
¼ cup powdered sugar
Instructions
In a medium sauce pan over medium heat, combine the sugar, cornstarch, egg, egg yolk, whole milk, vanilla extract, and salt. Whisk together until combined, then continue whisking for 8-10 minutes, until the pudding begins to bubble like hot lava (AKA thick pudding with bubbles that sound like a 'plopping' noise because of said thickness). Add in the unsalted butter, reduce heat to the lowest setting, and whisk until completely melted. Pour the pudding through a mesh sieve into a separate bowl, then allow to sit in the fridge for 20-30 minutes, until cool to the touch.
When the pudding is ready, begin to layer your pudding. First, place a layer of bananas in the bottom of a 9x5 inch loaf pan (or something of similar size), then a layer of vanilla wafers (it doesn't have to be perfect, because when you scoop up the pudding to serve, everything gets served together), then a layer of pudding. Repeat this banana, wafer, pudding layering until the last layer is pudding. Place in the fridge for 5-6 hours, covered in tin foil or plastic wrap.
When the pudding is ready, whip together the heavy cream, powdered sugar, and vanilla extract until peaks form, about 5 minutes at the most. Top the pudding with the whipped cream, then sprinkle some crushed wafers over the top of the pudding. Keeps well in the fridge for 3 days. Serves 8.
KEEWERD
