Banana Pudding

Happy Thursday, everybody!

Get ready for the most thrilling story of your life: It was a day just like any other. Tyne went to to the grocery store, looking for egg whites that she could use for breakfast. Happy that she found said product, she went to the check-out line, purchased her items and went home only to find that – DUN DUN DUUUN – she had bought egg yolks instead! In a panic she thought, “What shall I do?” but then realized, “Wait! I can make pudding!”

And that was your preview of Too Many Egg Yolks, coming soon to a theater near you. Anyway, I figured pudding would be a good way to use my extra egg yolks, but as you will see when you look at the recipe I used, I ended up choosing one that doesn’t use eggs at all. So although my plan to use my extra yolks was foiled, I now have pudding, so life is good.

This was actually my first time making pudding from scratch, so I was a little nervous. I kept taste-testing it to the point where I almost felt sick/I realized what I was really testing for was thickness, so repeatedly tasting it wasn’t entirely necessary. It turned out quite yummy, albeit a little sweet. I think this is because I used sugar in the raw, since somehow there wasn’t any of the regular sugar in the house. It was still good – just something to note for next time. So scroll down for the recipe and enjoy some banana goodness!

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Banana Pudding

Vanilla pudding recipe from The New York Times

Ingredients:

  •  2 1/2 cups half-and-half or whole milk
  • 2/3 cup sugar
  • Pinch of salt
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch
  • 2 tablespoons unsalted butter, softened (optional)
  • enough vanilla wafers and bananas to line the bottom of your pan

Pudding Instructions:

  • Put 2 cups of half-and-half or milk, sugar and salt in a small or medium saucepot over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into milk or half-and-half using small sharp knife, then add pod. Cook just until mixture begins to steam.
  • Combine cornstarch and remaining milk or half-and-half in a bowl and blend; there should be no lumps. Fish pod from pot and discard. Add cornstarch mixture; cook, stirring occasionally, until mixture starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in butter and vanilla extract, if using.
  • Pour mixture into a 1-quart dish or 4 to 6 small ramekins or bowl. Put plastic wrap directly on the pudding to prevent formation of a skin, or do not cover if you like skin. Refrigerate until chilled, and serve within a day…Whisk to remove lumps if needed.

Assembling Instructions:

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  • Line the bottom of your tray/serving dish with vanilla wafers.
  • Slice as many bananas as you need so you can make another layer on top of the wafers.
  • When pudding is chilled, pour on top of wafers/bananas.
  • If you would like, crush up some more wafers and sprinkle on top.
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