Dessert recipes - Banana Pudding

Banana Pudding

Ingredients

Custard

• 1 tbsp. unflavored gelatin
• 2 large eggs
• 10 large egg yolks
• ¾ c. sugar
• 2 c. heavy cream
• 1 vanilla bean
• 2 c. puréed ripe bananas
• 1 tbsp. lemon juice

Parfaits

• 1 c. heavy cream
• 2 tbsp. sugar
• 2 tbsp. bourbon or moonshine
• 3 ripe bananas
• 2 tbsp. plain yogurt
• 1 tbsp. lemon juice
• 30 to 40 vanilla wafers

Directions

1. For Custard: Add 1/4 cup cold water to small shallow dish. Sprinkle gelatin over water. Let stand 10 minutes.

1. In medium bowl, whisk eggs, yolks, and half of sugar; set aside. In 3-quart saucepan, stir together heavy cream, vanilla, remaining sugar, and pinch of salt. Cook on medium 5 to 7 minutes or until mixture begins to simmer, stirring frequently.
2. Slowly whisk one-third of hot cream mixture into egg mixture. Whisk egg mixture into remaining cream mixture in pot. Cook on low 8 to 10 minutes or until just thick enough to coat back of wooden spoon, stirring constantly. Remove from heat. Stir in gelatin, puréed banana, and lemon juice. Transfer custard to glass bowl. Press plastic wrap onto surface of custard. Refrigerate at least 3 hours or overnight.
3. To assemble parfaits, with mixer on medium-high speed, whip cream, sugar, and bourbon until stiff peaks form; set aside. In medium bowl, toss banana slices with yogurt and lemon juice. Spread 1 spoonful of custard on bottom of each of 8 mason jars or parfait glasses. Top with vanilla wafers, then banana slices. Repeat layering of custard, wafers, and banana slices. Divide remaining custard among jars. Add dollop of whipped cream to each. Garnish with broken vanilla wafers, if desired. Refrigerate at least 1 hour before serving.