Recipe: louisville banana pudding
Assemble this in a round bowl with sloping sides.
6 egg yolks
1 cup granulated sugar
1/2 cup flour
4 cups milk
1 tablespoon vanilla extract
3 tablespoons unsalted butter
6 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup granulated sugar
1 1/2 cups cream
1 (7 1/2 ounce) box vanilla wafers
6 bananas, thinly sliced
Bourbon
Preheat oven to 350 degrees F.
Set a wide strainer over a large bowl. Beat yolks and set aside in a place near the stove.
Remove from heat and whisk a little of the hot, thick pudding into the beaten yolks, then pour yolk mixture back into the main pudding mixture, whisking very well. Strain, then stir in vanilla extract and butter until butter melts. To store, press plastic wrap directly onto the surface of the pudding and refrigerate 3 hours.
Makes 16 servings.
Fold into cold pudding. Top with one-third of the pudding, then half the bananas. Add another layer of wafers and bourbon, the next third of pudding, and then remaining bananas.
Top with one-third of the pudding, then half the bananas. Add another layer of wafers and bourbon, the next third of pudding, and then remaining bananas. Pipe or swirl remaining meringue all over the pudding.
Remove from heat and whisk a little of the hot, thick pudding into the beaten yolks, then pour yolk mixture back into the main pudding mixture, whisking very well. To store, press plastic wrap directly onto the surface of the pudding and refrigerate 3 hours.
Beat egg whites, cream of tartar and vanilla extract to stiff peaks. Starting at the edge of the pudding. Pipe or swirl remaining meringue all over the pudding.
Serve cold.
