Wednesday, January 27, 2010

Corollary: Banana Pudding

Just in case you can't get enough pudding, here's an easy recipe for the banana variety, and actually, just plain vanilla--if you omit the bananas and vanilla wafers at the end. But why in the world would you do that?

Banana Pudding
serves two; ready in 4 hours or the next day

1 1/4 cups milk
1/3 cup sugar
2 egg yolks
2 Tbsp cornstarch
pinch salt
1 Tbsp butter
1 tsp vanilla
1 large banana
about 10 vanilla wafers
  1. In a small saucepan, heat the milk and sugar over medium, whisking occasionally until scalded but not boiling--you just start to see tiny bubbles around the rim of the pan.
  2. Meanwhile, in a bowl, whisk together the egg yolks and cornstarch. When the milk is ready, pour a very little bit at a time into the yolks and whisk whisk whisk until incorporated. When all of the milk is added, return mixture to the pot and heat until almost boiling, using a spatula to stir. Constantly. It will get thick, trust me.
  3. Meanwhile, in another bowl, slice your banana and break up the nilla wafers into big chunks. Pour thickened pudding over bananas and wafers, and stir to get them mixed throughout.
  4. Let cool on the counter to room temp, then cover and place in the fridge. Chill for a couple of hours, preferably overnight to let the flavors meld.

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