Banana Pudding Recipe

Some of you wanted the Banana Pudding recipe, here it is. Thanks for all the kind words!

I added extra pics of the pudding and I wanted to show you the vanilla I use. I buy it from William-Sonoma. Link:http://www.williams-sonoma.com/products/2749604/index.cfm?clg=23&bnrid=3180501&cm_ven=FRO&cm_cat=Shopping&cm_pla=fodpntbak&cm_ite=Nielsen-Massey%20Vanilla%20Paste

Wow, that's a long link......

.....It's a vanilla paste. It's thick and has the vanilla beans floating in the paste. It's better than the liquid, more flavor and smells out of this world. It's the best for making Vanilla Ice Cream! You can actually see the dark vanilla beans and taste them. It's wonderful stuff.

The other thing I do is cut the sugar down in the pudding, but you should make it with the full sugar first, and if you like the pudding then you can experiment with cutting down the sugar. I would only cut back from a full one cup sugar, to 3/4 cup and see how you like it. I also make a double batch of the pudding filling. "I"M A PIG!"...now that we've got that out of the way....I like a whipped cream topping (use heavy whipping cream) but some like the more traditional Meringue topping. OK my fellow Piggy's don't slip on the banana peels.

Banana Pudding

Mix together thoroughly in a heavy saucepan:

1 cup sugar (I use less sugar, 3/4 cup or 1/2 cup works fine)

3 tablespoons cornstarch

1/4 tesp salt

Gradually stir in, making sure to dissolve the cornstarch: 3 cups whole milk (don't use skim)

Whisk in thoroughly: 3 or 4 large egg yolks

Add: 2 to 3 tablespoons unsalted butter, cut into pieces (use real butter)

Stirring constantly, heat over medium heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute.

Remove from the heat, then gently stir in: 1 1/2 teaspoons vanilla (use the vanilla paste if you can)

Press plastic wrap (I never do this part..he he) directly onto the surface of the pudding and set aside.

Have ready: 60 to 70 vanilla wafers (I like a bit more)

Peel and slice 1/4 inch thick: 4 to 5 ripe but firm large bananas

Line the bottom and sides of a 10-inch glass pie pan or other wide 1 1/2-to 2-quart dish with wafers. Cover with half the pudding and bananas. Arrange a layer of wafers over the top, then cover with the remaining pudding and bananas. Spoon pudding over any exposed bananas to forestall browning. Press plastic wrap directly onto the surface of the pudding and refrigerate for at least 4 hours and, just before serving, cover with: Whipped cream.

This is what the pudding looks like when it's thick and done cooking:

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