Refrigerated Banana Pudding

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I've been making my own custard / mousse creations for a while through trial and error so when I saw this Good Eats episode using dairy and eggs, I had to see how it compared to my own method. I wasn't disappointed! Even picked up a few pointers.

I have an electric stove so I've always had problems with overcooking / scorching the ingredients in the past. I smirked when Alton mentioned most recipes call for you to 'cook until starts to thicken...that's not good enough' :P Never really had a choice! I'm trying this recipe out now with a makeshift double boiler created from a very large sauce pan and a steel mixing bowl that floats in the boiling water.

The first time I tried this I was a bit disappointed, but only because my thermometer wasn't accurate. At the 176 degree reading my mixture was still completely liquid so after the chill I of course had soup on my hands. At that point I just froze it to make some melty frozen custard.

Based on the flavor, I can tell that it would have come out great! My only qualm with the recipe is the amount of sugar! Waaaaaay too sweet for my taste. Typically I use 1/4 cup sugar for each cup of dairy, but that's just me.

I'm going to try this again decreasing the sugar from 3/4cup to 1/2cup, and using my double-boiler method. At least for my situation (until I get a better thermometer or real double boiler, I'll have to try to get more accurate readings from the mixture. Thanks for including the signs it's nearing completion of the cooking phase, thickening and bubbling at the edges. I'll remove the bowl from the boiler at that point and try to get a better measure.

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This was the BEST EVER banana pudding!! I didn't have any banana liquor so I brushed the tops of the vanilla wafers with 2 oz dark Jamaican rum! Thank you, Alton!!!

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A member of our family is a recovering alchoholic (been dry for about 30 years now. He absolutely, positively loves banana cream pie.

I intend to make this recipe for him (his birthday is in a couple of weeks. When I do, I'll use some simple syrup with a touch of banana extract in place of the liquer.

Should be a winner.

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I just made this for the Fourth and it turned out fantastic. The pudding was so light and the flavors melded so wonderfully. It was really very easy and though it requires a bit of time to chill, can be made in a pinch. There is NO comparison between this recipe and that stuff compiled out of various boxes. The banana liqueur really punched up the flavor and I even threw in a teaspoon or two when making the whipped cream...YUM! The vanilla wafers were also a cinch. This first go-round I made mine too large and ended up with fewer than the recipe called for. I've been meaning to get a little scooper like Alton always uses and since I anticipate making this recipe over and over, I think I have a good excuse to get one. I can hardly wait to make this perfect summer dessert again!

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This was the BEST banana pudding I have ever eaten! My husband and I wanted to make this for this 4th of July. He remembers his grandmother making the boxed cookie / boxed pudding version for him as a kid. That version can't hold a candle to this! It is rich, creamy and not too banana-y. A little goes a long way. Definitely use the accompanying recipe for vanilla wafers, the banana liqueur and the heavy whipping cream. It does take a little bit of time from start to finish, but it is SOOOO worth it!! Thanks AB!

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This pudding is delicious with the vanilla wafers recipe. MAKE SURE YOU DO NOT OVER OR UNDER COOK THE PUDDING! Use the thermometer like he recommends! This is a great summertime dessert!

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My son wanted to make this recipe, and when we tried to find it, it would not pull up under the food network search engine. Finally found it by google search. Will continue to look for the baked version, too. Maybe with a review it will be easier to find for others.