Banana Pudding

Name: Banana Pudding
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 3 ⁄ 4 cup sugar; 1 ⁄ 4 cup cornstarch; 1 ⁄ 2 tsp. kosher salt; 6 egg yolks; 3 1 ⁄ 2 cups milk; 2 tbsp. unsalted butter, cubed; 1 tbsp. vanilla extract; 1 tbsp. dark rum; 5 medium bananas, sliced; 1 12-oz. box vanilla wafers; 1 cup heavy cream; 1 ⁄ 4 cup confectioners' sugar

Serves
serves 8

TODD COLEMAN

This classic pudding dessert is a perfect finish to any barbecue meal. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story East Vs. West.

Ingredients

³⁄₄ cup sugar
¹⁄₄ cup cornstarch
¹⁄₂ tsp. kosher salt
6 egg yolks
3 ¹⁄₂ cups milk
2 tbsp. unsalted butter, cubed
1 tbsp. vanilla extract
1 tbsp. dark rum
5 medium bananas, sliced
1 12-oz. box vanilla wafers
1 cup heavy cream
¹⁄₄ cup confectioners' sugar

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Instructions

Step 1

Whisk together sugar, cornstarch, salt, and yolks in a 4-qt. saucepan. Whisk in milk; bring to a simmer over medium heat. Cook, stirring, until custard thickens, 1-2 minutes. Remove from heat; whisk in butter, vanilla, and rum. Let cool.

Step 2

Place 1⁄3 of wafers over bottom of 8" × 8" dish; top with 1⁄3 bananas; cover with 1⁄3 pudding; repeat twice. Whisk cream and confectioners' sugar to stiff peaks; spread over top.

Whisk together sugar, cornstarch, salt, and yolks in a 4-qt. saucepan. Whisk in milk; bring to a simmer over medium heat. Cook, stirring, until custard thickens, 1-2 minutes. Remove from heat; whisk in butter, vanilla, and rum. Let cool.
Place 1⁄3 of wafers over bottom of 8" × 8" dish; top with 1⁄3 bananas; cover with 1⁄3 pudding; repeat twice. Whisk cream and confectioners' sugar to stiff peaks; spread over top.