Special Tools
Ingredients
Method
Custard
- In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk until smooth.
- Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 6 to 8 minutes.
- In a small bowl, whisk the egg yolks. Slowly whisk about 1/2 cup of the hot custard into the yolks to temper them. This step gradually brings the yolks up in temperature so they don’t stiffen and become scrambled eggs.
- Slowly whisk the egg mixture back into the saucepan, and continue cooking and stirring constantly over medium heat until the custard is thick and smooth, about 2 to 3 minutes. When properly thickened, the custard should coat the back of a spoon, or it should hold a line when you run your finger through it.
- Remove from the heat and stir in the butter and vanilla. Let the custard cool until warm but not hot to touch, 10 to 15 minutes.
Cookies and Bananas
- Arrange a layer of cookies on the bottom of a 9 x 13-inch glass baking dish. Or use individual glass bowls. Top with a layer of sliced bananas and a layer of warm custard. Repeat until all the ingredients are used.
Whipped Cream
- Chill a mixing bowl and the beaters of a mixer in the freezer for 5 minutes. Put the cream in there too. Pour the cold cream into the cold bold and whip on medium speed until the cream begins to thicken, just a minute or so. Add the powdered sugar and vanilla, then continue whipping until the cream thickens enough so that they hold a medium peak when the beater is lifted. The cream should hold its shape but remain smooth and spreadable. If you go too far, the cream will overthicken and turn into butter, at which point the liquid whey will begin to separate from the solid fat. Why the cold bowl, beaters, and cream? Cold temperatures encourage the fat globules in the cream to stick together around the air bubbles you are whipping in, which creates and a thickened, stable foam more quickly.
- Dollop or spread the whipped cream over the pudding. If you like, garnish with a few extra crushed Nilla wafers.
- Cover and refrigerate for at least 4 hours or overnight. Use within 48 hours for the best results.
Notes
About the portion size. This recipe is written for a 9 x 13-inch baking dish, but it works just as well in smaller dishes or individual portions. Use the same layering method and divide the ingredients evenly, adjusting the number of layers to fit the vessel.
About the cookies. Vanilla wafers are traditional in banana pudding, but other cookies can be used. Chessmen cookies add a rich buttery layer. Shortbread offers a firmer texture and holds its shape longer. Graham crackers bring a light honey note and soften quickly in the custard. Ladyfingers create a lighter, more delicate dessert similar to a custard-based trifle.