Thursday, August 4, 2011

Banana Pudding

This is a perfect summer dessert. Its so delicious, creamy, and fluffy. When we stayed the night in Chattanooga, TN this summer, we ate at the most delicious BBQ restaurant I've ever tried, Sugar's Ribs. They had a banana pudding that was so creamy and delicious and I've been on a quest ever since to find one that might equal it. This is as close as it gets...I will definitely be making this one again and again.

Banana Pudding
Adapted slightly from A Cozy Kitchen

3 cups whole milk
3 egg yolks
3/4 cup-1 cup sugar (depending on how sweet you want it)
1/4 cup + 1 tsp. flour
pinch of salt
1 tsp. vanilla
Vanilla Wafers
3 bananas (or more, depending on your taste)
Fresh whipped cream

Add milk and egg yolks to a medium saucepan and whisk. Add sugar, flour and salt and whisk until smooth. Cook over medium heat, stirring constantly for 20 minutes, until thickened. If its not getting as thick as you'd like after 20 minutes feel free to add another teaspoon of flour (it will thicken quite a bit as it cools). Remember that it should coat the back of the spoon to be at the correct consistency. Remove from heat; stir in the vanilla. Place pudding in a glass bowl or dish, press syran wrap directly onto the surface to prevent a skin from forming and refrigerate until set, about 3 hours.

You can arrange in a large dish (I used a glass pie dish), or small jars/bowls. For either, arrange vanilla wafers in bottom of dish, slice bananas on top, pour pudding over and again slice bananas on top in even layers. Smooth fresh whipped cream over the top. Serve immediately.


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