Banana Pudding

Raven Higheagle

By
@ravenhigheagle

Nothing is more comforting than banana pudding. To the South It is as American as well, Apple Pie. We have had it at every Holiday meal for as long as I can remember. What make Tupelo Honey Cafe's Banana Pudding so different is that it has to be refrigerated overnight before serving. Usually, banana pudding is made in the morning and refrigerated until serving time. Tupelo Honey's Banana Pudding really allows the flavors to meld and the vanilla wafers to soften, it becomes almost like a bananas bread pudding with unbelievable flavor.
Source:tupelohoneycafe.com/banana-pudding-r...


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Rating:

Comments:

Serves:

Makes 6 Servings

Prep:

10 Min

Cook:

10 Hr 10 Min

Method:

Refrigerate/Freeze

Ingredients

3 c
whole milk, room temperature
2 large
egg yolks, room temperature
3/4 c
sugar
4 Tbsp
cornstarch
1/4 tsp
sea salt
2 tsp
pure vanilla extract
2 Tbsp
unsalted butter
3 large
ripe bananas
24
vanilla wafers
sweetened whipped cream, for serving

Directions Step-By-Step

1
In a heavy saucepan, place the milk over medium heat until it begins to simmer, then turn the heat down to low.
2
In a small bowl, combine the egg yolks, sugar, cornstarch, salt, and vanilla until the mixture is creamy.
3
With a teaspoon, add a little of the warm milk to the egg yolks to ensure the yolks don't curdle.
4
Then add the yolk mixture to the pan of warm milk, stirring over low heat for 5 to 6 minutes, until the mixture thickens and coats the back of a spoon.
5
Stir in the butter until melted and remove the mixture from the heat.
6
Slicing as you go, cover the bottom of a casserole dish with the bananas.
7
Pour the pudding mixture over the bananas and top with the vanilla wafers.
8
Refrigerate overnight before serving with a dollop of whipped cream.

About this Recipe