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Pudding: Really Good Banana Pudding




Source of Recipe


From "Seasoned in the South" by Bill Smith and Lee Smith


Recipe Introduction


"Banana pudding has been around forever, and most people use the recipe on the box of vanilla wafers, but for some reason I can never quite ignore the taste of raw flour in the custard, and I've always disliked it. But people love this. The custard absorbs the flavor of the bananas and properly sogs out the cookies. Magically, the cornstarch keeps the bananas from blackening.

I cook the meringue separately so I can cool the pudding quickly, but at home you may brown it on top in the traditional manner."




List of Ingredients




4 cups half-and-half
1 vanilla bean
6 tablespoons cornstarch
4 large eggs
1 cup sugar
8 tablespoons (1 stick), unsalted butter
1 box natural vanilla wafers
2 1/2 pounds ripe bananas
Meringue (recipe follows)

---MERINGUE---

2 tablespoons cider vinegar
1/4 teaspoon salt
3/4 cup egg whites (from about 8 large eggs)
1/4 teaspoon cream of tartar
1 cup sugar


Recipe



Scald 6 1/2 cups of the half-and-half with the split vanilla bean in a heavy-bottomed pot until it just steams and begins to form a skin, about 5 minutes over medium-high heat. Do not boil. Meanwhile, beat the cornstarch into the remaining 1 1/2 cups of half-and-half to dissolve it. Then beat in the eggs. Whisk the hot half-and-half into the egg mixture in a slow stream. Strain all this back into the heavy-bottomed pot. Return the vanilla bean. Cook over medium-high heat, stirring constantly. In 3-5 minutes, the custard will begin to thicken and to tug at the whisk. Continue to stir for a few minutes more, being sure to move the whisk over the entire bottom of the pot. When the surface begins to steam a little, gradually stir in the sugar. Be careful, because this will make the custard more likely to burn on the bottom. Remove from the heat and beat in the butter 2 tablespoons at a time. Stir constantly so that the butter is absorbed before it separates. This will temporarily thin the custard. Discard the vanilla beans.

Pour a cup of the hot custard into an 8 x 10 x 3 casserole dish. Line the bottom and sides with the vanilla wafers. (I always use Nabisco Nilla Wafers. Do not buy the artificially flavored ones. You can really tell the difference.) Slice the bananas over the cookies, then layer any remaining cookies over the bananas. Gently fill the casserole with the rest of the custard.

Meringue (Makes enough for 1 pudding)

While the pudding is settling, prepare the meringue. Put the vinegar and salt in a mixing bowl. Swirl the bowl around and dump it out over the sink. The vinegar and the salt that clings to the bowl will be the right amount. Add the egg whites and begin beating with a mixer at a medium speed. Add the cream of tartar. Increase the mixer speed a bit, and drizzle in 3/4 cup of sugar. When the sugar is absorbed, increase the speed to high and beat until stiff peaks form.

Spread the meringue over the top of the pudding with a spatula, making lots of dramatic swirls and curlicues. Sprinkle the rest of the sugar evenly over the top. Bake for 30 minutes at 300° F, checking from time to time for 10 minutes more or until the points are toasty. Serve hot, warm, or cold- this can be served at once or day-old.

SERVES 10 +