In need of a break to clear my mind, I took a job cooking at a summer camp in the mountains of Pennsylvania. Top with 1 additional crushed wafer, 2 banana slices quartered and whipped topping.In 2013 I found myself a little burned out from my first year of working in the culinary industry after graduating culinary school and leaving my job on Wall Street. Return to medium heat, whisking constantly for 2 minutes.Ĭover and refrigerate 4 hours or overnight until completely cool.Ĭrush 2 vanilla wafers (you can easily do this with your hands) in small, 4-6 ounce serving dishes. If mixture DOES seem to stick, turn down heat slightly.Īfter thickened, remove from heat and slowly drizzle in egg yolks while whisking mixture. You must constantly stir to prevent sticking or burning in lumps. Mixture will bubble and boil and thicken. Pour in milk and mix over medium heat, stirring constantly, until thick and creamy, about 8-10 minutes. You can also substitute heavy cream for milk. Substitutions: When talking about desserts, I always prefer FULL FAT dairy like Whole Milk over watered down like 1%. This doesn’t affect the taste at all, but to avoid this, you need to stay on the burner constantly when I say to! No stepping away! And if you feel any sticking of the pudding, reduce heat but continue to stir. Milk can burn/scorch a bit, which can cause a few chunks to get into the pudding. RELATED RECIPES: Banana Poke Cake, Chocolate Chip Banana Bread, Banana Pudding Dip, Homemade Banana Pudding, Banana Bars, Crock Pot Banana Bread Keep your Banana Pudding From Burning Here is what you need to gather to get started: Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone. No boxed pudding here, you can easily make your own old fashioned classic banana pudding with a few simple ingredients and some patience. This Southern homemade banana pudding is made from scratch, with the sweet banana flavor coming from fresh bananas.
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