Nothing says "home" like a creamy banana pudding. Today's recipe is the TUPELO HONEY CAFE'S version. It's very close to my momma's recipe except that hers was topped with home made meringue instead of whipped cream.
BANANA PUDDING
3 c. whole milk
2 egg yolks
3/4 c. sugar
4 tbsp. cornstarch
1/4 tsp. sea salt
2 tsp. vanilla extract
2 tbsp. unsalted butter
3 ripe bananas
24 vanilla wafers
Sweetened whip cream for serving
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 a little 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 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 vanilla wafers. Refrigerate overnight before serving with a dollop of whipped cream.
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