by pragya bharti
Added to 1 cookbook
This recipe has been viewed 12325 times
You simply cannot find a family-style restaurant in the south that doesn't serve banana pudding. for good reason—it is everything a dessert should be, plus it has the advantage of being easy.
- Bring the milk and vanilla beans to a simmer in a medium saucepan over low heat.
- Using tongs, remove the beans from the milk.
- Using the tip of a small sharp knife, scrape the tiny seeds from each bean back into the milk.
- Whisk the sugar, cornstarch and salt in a medium bowl.
- Add the egg yolks and whisk well.
- Gradually whisk in about half of the hot milk, then pour the yolk mixture into the saucepan.
- cook over medium heat, stirring constantly, until the pudding comes to a full boil.
- Remove from the heat and whisk in the butter until melted.
- Transfer to a medium bowl
- Spoon about 1 cup of the pudding into a 2- to 2 1/2-quart glass bowl.
- layer the cookies, bananas and pudding in the bowl, ending with the pudding.
- Cover tightly and refrigerate until chilled, at least 4 hours or overnight.
- Whip the cream and confectioners'' sugar in a chilled medium bowl until stiff. spread the whipped cream over the pudding.
- serve chilled, spooned into bowls.
This recipe was contributed by pragya bharti on 30 Aug 2001
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