This banana pudding recipe appeared in a special BBQ edition of Saveur magazine dated June/July 2011.
Serves 8
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
6 egg yolks
3-1/2 cups milk
2 Tablespoons unsalted butter, cubed
1 Tablespoon vanilla extract
1 Tablespoon dark rum
5 medium bananas, sliced
1 12-oz box vanilla wafers
1 cup heavy cream
1/4 cup confectioner's sugar
Whisk together sugar, cornstarch, salt, and egg yolks in a 4-quart saucepan. Whisk in milk. Bring to a simmer over medium heat; cook, stirring, until custard thickens, about 1-2 minutes. Remove from heat and whisk in butter, vanilla, and rum. Let mixture cool.
Place 1/3 of vanilla wafers over bottom of 8" x 8" baking dish, then cover with 1/3 of banana slices and 1/3 of pudding mixture. Repeat two times. Whisk cream and confectioner's sugar to stiff peaks and spread over top of pudding.
Serves 8
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
6 egg yolks
3-1/2 cups milk
2 Tablespoons unsalted butter, cubed
1 Tablespoon vanilla extract
1 Tablespoon dark rum
5 medium bananas, sliced
1 12-oz box vanilla wafers
1 cup heavy cream
1/4 cup confectioner's sugar
Whisk together sugar, cornstarch, salt, and egg yolks in a 4-quart saucepan. Whisk in milk. Bring to a simmer over medium heat; cook, stirring, until custard thickens, about 1-2 minutes. Remove from heat and whisk in butter, vanilla, and rum. Let mixture cool.
Place 1/3 of vanilla wafers over bottom of 8" x 8" baking dish, then cover with 1/3 of banana slices and 1/3 of pudding mixture. Repeat two times. Whisk cream and confectioner's sugar to stiff peaks and spread over top of pudding.