Richard Sax's Banana Pudding
A "cookies optional" version of banana pudding from Classic Home Desserts.
Servings 4 or more
Cost 5
Ingredients
- 2 ½ cups whole or low fat milk
- ⅓ cup plus 3 tablespoons sugar (about 70 grams plus another 36 grams)
- 2 large eggs plus 1 egg yolk
- ¼ cup cornstarch (32 grams)
- 1 tablespoon butter (14 grams)
- ⅛ teaspoon salt (optional)
- 2 teaspoons vanilla extract
- 2 large bananas, firm and ripe plus a little lemon juice for tossing sliced bananas in
- 10-20 count Vanilla Wafers (optional)
Instructions
- In a mixing bowl, whisk together ½ cup of the milk, ⅓ cup of the sugar, eggs and egg yolk until blended, then whisk in the cornstarch until smooth.
- In a heavy saucepan, heat remaining 2 cups of milk along with the 3 tablespoons of sugar.
- Whisk (or pour, if using a spouted saucepan) a little of the hot milk into the egg mixture, whisking constantly so as not to cook the eggs, then gradually whisk in the remaining hot milk. Return all of the mixture to the saucepan.
- Bring almost to a boil over medium heat, then reduce heat and boil gently, whisking constantly, until thick and smooth (about 2 minutes, but could take longer). Immediately (says Sax) remove the pan from the heat.
- Off heat, whisk in the butter. I also added a pinch of salt, but that's optional. Let cool briefly, then whisk in the vanilla.
- Spread a thin layer of pudding over the bottom of a casserole dish (1 to 1 ½ quarts), though Sax just says "an attractive 1 to 1 ½ quart glass bowl). Add a layer of vanilla wafers (if using) and bananas. Add a second layer of cookies and bananas and custard.
- Put a piece of wax paper directly over the surface.
- Refrigerate for 2 hours or until cold. Top with sweetened whipped cream before serving or just serve without it.