Banana Pudding

[Rachel Perlow]

Banana Pudding

Serves 8 as Dessert.

Made for the NJ eGullet Potluck on Sept 21, 2003. The photo is a quadrupled recipe, that's a 320 oz bowl (5 quarts of custard, a dozen bananas and two boxes of Nilla wafers). Feel free to just make the original version.

• 3/4 c sugar
  
• 4 T cornstarch
  
• 1/2 tsp salt
  
• 4 c milk
  
• 4 eggs, beaten
  
• 4 T butter
  
• 1 T Vanilla extract
  
• 1/2 box Nilla Wafers
  
• 4 large, ripe bananas
  
• 1/2 c Cream, sweetened and whipped
  

Mix together the sugar, cornstarch and salt in a 2-4 quart saucepan. Whisk in milk and cook over low heat (or use a double boiler), stirring frequently, until thick.

Stir about 1/2 cup of the hot mixture into the beaten eggs, then return to the pan, stirring thoroughly, over very low heat. Stir and cook about 5 minutes longer. Remove from the heat and add butter and vanilla. Whisk in completely. Strain the custard to remove any possible pieces of cooked egg. Cover and refrigerate until completely chilled.

Up to 3 hours before serving, line a clear serving bowl with 1/3 of the Nilla wafers and sliced bananas. Smooth over 1/2 the custard. Another layer of wafers and banana, the rest of the custard. Decorate the top with the remaining cookies, bananas, and whipped cream. The bananas on top should be dipped in acidulated water to keep from browning.

Keywords: Dessert, American, Fruit, Pudding

( RG608 )