Posted by Bruce Bilmes and Sue Boyle
, February 10, 2009 11:19
Banana cream pie just squeaked past banana pudding as Roadfooders’ favorite banana dish in the recent Roadfood.com poll. Our personal pick was banana pudding. We like the recipe Jane and Michael Stern included in their wonderful cookbook Real American Food. Called Sarah’s Banana Pudding, it purports to be the banana pudding that was served at Bobby Q’s in Cookeville, TN. The brown sugar swirl sends it over the top:
SARAH’S BANANA PUDDING
What makes Bobby Q pudding so special is the brown sugar streaks. When mixing the brown sugar into the custard, do not stir vigorously. Simply fold it in, creating a marbleized effect.
1/3 cup granulated sugar 1 teaspoon vanilla extract
Pinch of salt 16-20 vanilla wafers
3 tablespoons cornstarch 2 large bananas, sliced
1 12-ounce can evaporated 2/3 cup dark brown sugar
milk 4-5 teaspoons hot water
1 1/2 cups whole milk 1 cup cream
4 egg yolks
Mix granulated sugar, salt, and cornstarch [we recommend upping the cornstarch to 4 1/2 tablespoons]. Add evaporated milk and whole milk. Cook in a double boiler, stirring frequently, until it coats the back of a spoon [a double-boiler is slow and overly cautious – we recommend cooking directly over medium heat].
Beat egg yolks and add about 1/2 cup of hot pudding, stirring, then return yolks to pudding, and cook 3 minutes longer, stirring. Add vanilla. Cool to room temperature, stirring occasionally.
Layer vanilla wafers and bananas in an 8-inch square baking dish.
Melt brown sugar in hot water, creating a thick paste. Stir paste into pudding, just enough to create streaks. Pour over wafers and bananas. Chill.
When pudding is well chilled, whip cream and spread gently across top.
Serves 6-8.
