Wednesday, 09 May 2012
Rate, save, comment and tag this recipe
Recipe from Sweet Home by Rebecca Miller Ffrench (Kyle Books, 2012)Pudding was an easy after-school snack when I was growing up. It was one of the first things I learned to cook, along with instant Cream of Wheat and cinnamon toast. One of my favorite recipe creations was vanilla pudding, bananas, and crushed Nilla Wafers. I would scoop it in a glass and stir in my toppings. (Later I learned that bananas and Nilla Wafers work well with ice cream in a blender too.) A little more time intensive than the Jell-O cook-and-serve packs of my childhood, this recipe for Nilla Wafer Pudding satisfies my sentimental side, while improving on history with a homemade pudding that's light, luscious, and pure. The yield is large enough to serve a crowd of kids or dish out at a backyard barbecue. For a more elegant presentation, assemble in a trifle bowl.
Serves 10 to 12
1. Put the egg yolks in a heatproof bowl and whisk slightly. Set aside.
- 3 large egg yolks
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup (1/2 pint) cold heavy cream
- 1/4 cup confectioners' sugar
- 4 ripe bananas
- 1 tablespoon lemon juice
- 50 vanilla wafers, crushed, plus a few
- whole for decoration
2. Combine the sugar, cornstarch, and salt in a medium saucepan over medium heat. Carefully add the milk to the pan, whisking constantly for 8 minutes or until the mixture starts to thicken. Do not let the pudding come to a complete full boil, just a gentle one.
3. Remove the pan from the heat and pour half the thickened milk into the egg yolks and whisk well.
4. Return the to the heat. Gently add the yolk mixture to the pan. While stirring constantly, bring the mixture back to a gentle boil, and continue to stir for 1 more minute.
5. Remove from the heat and stir in the butter and 1/2 teaspoon of the vanilla extract. Set aside.
6. Whip the cream until light and fluffy. Do not overbeat. Stir in the confectioners' sugar and remaining 1/2 teaspoon vanilla extract.
7. Cut the bananas into 1/2-inch slices and sprinkle with the lemon juice. Carefully toss to coat all the bananas.
8. In the bottom of a 2-quart bowl, spoon in 2 cups of the vanilla pudding. Sprinkle with 1/2 cup crushed wafers. Arrange 1 cup of the sliced bananas decoratively over the wafers. Spoon in the rest of the pudding and coat with 1 cup crushed wafers. Arrange the remaining bananas (reserve a few slices for decoration) on top of the wafers. Cover the entire surface with the whipped cream. Decorate with the reserved banana slices and whole wafers. Serve immediately or put in the refrigerator until ready to serve.
Last Updated ( Tuesday, 15 May 2012 )