This classic dessert, complete with homemade vanilla pudding, store-bought vanilla wafers, sliced bananas, and freshly whipped cream, is a perfect finish to any barbecue.
Featured in “East Vs. West” by Dana Bowen in theJune/July 2011 issue. See more recipes and stories fromIssue 139.
Ingredients
- ¾ cup sugar
- ¼ cup cornstarch
- ½ tsp. kosher salt
- 6 large egg yolks
- 3½ cups milk
- 2 Tbsp. unsalted butter, cubed
- 1 Tbsp. dark rum
- 1 Tbsp. vanilla extract
- One 12-oz. box vanilla wafers
- 5 medium bananas, sliced
- 1 cup heavy cream
- ¼ cup confectioners sugar
Instructions
Step 1
In a small pot, whisk together the sugar, cornstarch, salt, and egg yolks. Whisk in the milk and bring to a simmer over medium heat. Cook, stirring continuously, until the mixture thickens, 1–2 minutes. Remove from the heat. Whisk in the butter, rum, and vanilla. Set aside to cool.
Step 2
In an 8-inch square baking dish, arrange a third of the wafers. Top with a third of the bananas and cover with a third of the pudding. Repeat twice.
Step 3
In a medium bowl, whisk the cream and confectioners sugar to stiff peaks. Spread over the top of the pudding and serve.
- In a small pot, whisk together the sugar, cornstarch, salt, and egg yolks. Whisk in the milk and bring to a simmer over medium heat. Cook, stirring continuously, until the mixture thickens, 1–2 minutes. Remove from the heat. Whisk in the butter, rum, and vanilla. Set aside to cool.
- In an 8-inch square baking dish, arrange a third of the wafers. Top with a third of the bananas and cover with a third of the pudding. Repeat twice.
- In a medium bowl, whisk the cream and confectioners sugar to stiff peaks. Spread over the top of the pudding and serve.
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Source: www.saveur.com
