Ingredients
Whipped cream mixture:
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 2 teaspoons sugar
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups scalded milk
- 3 large egg yolks, beaten
- 1 teaspoon pure vanilla extract
- Whipped cream mixture
- 1 (12-ounce) box vanilla wafers
- 5 medium size ripe bananas, peeled and thinly sliced
- 1/4 cup roasted macadamia nuts, coarsely ground
- Sprig fresh mint
Directions
Whip all ingredients to stiff peaks. Set aside until making the pudding
Mix sugar, flour and salt in a large heavy saucepan. Gradually stir in the scalded milk with a whisk. Cook the mixture over moderate heat while stirring constantly until slightly thickened. Slowly stir in approximately 1/4 cup the hot mixture into the beaten egg yolks. Next add the yolks to the balance of the hot mixture and cook, stirring constantly until the mixture is fully thickened to a custard-like consistency and coats a spoon. Remove from heat and stir in the vanilla. Let cool completely and then fold in 1/2 cup of the whipped cream. Use a large crystal bowl (or a trifle bowl) and spread a little of the custard on the bottom. Alternately layer banana slices and vanilla wafers, reserving 4 wafers, with custard in between each. Repeat and end with vanilla wafers on top. Spread remaining whipped cream over the top. Grind the 4 reserved wafers coarsely and mix with the ground macadamia nuts. Sprinkle on top of the whipped cream. Garnish with a fresh sprig of mint. Chill at least 30 minutes and serve.
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By gosaraland
Satsuma, AL
on May 28, 2012
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I'm an experience cook/foodie. I made this recipe in spite of my hunch that two cups of mile would not make enough pudding. Well...it definitely didn't make enough pudding to use all the banans and wafers called for. I double checked the recipe to confirm that I did it correctly. Read the beginning of the instructions...it says to whip all ingredients to stiff peaks. I know that's wrong but newbies wouldn't. Amount of sugar in whipped cream is ok for adding to the pudding but definitely not enough for topping. In spite of getting good reviews, I know that there are several problems and my banana pudding for Memorial day is lacking many wafers and banana slices because there was not near enough pudding. Dissapointment in food network
By nottaclue99_113...
Winchester, VA
on November 26, 2011
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My 13 year old son is the biggest fan and critic of Banana Pudding and this recipe did not fail me for my Thanksgiving this year!! This is the first time I have ever made a homemade custard or pudding. I had no problem with it whatsoever. It came out perfect; just need alittle patience whisking. I did add 1/4 tsp of banana extract to the custard w/the vanilla and I did not use the nuts for fear he would not like it (next time I will add them as I think it will be a great additional texture and flavor.... reading the review below, if you decide to use corn starch to thicken the custard quicker, make sure you 1/2 the amount as corn starch is like double the amount of flour, just a suggestion. Anyway, this was a great tasting pudding and unfortunately, I don't have any leftovers! I almost want to whip up another batch right now!
By Beth in Virginia
Herndon, VA
on May 18, 2010
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This was delicious, but a little bit runny. I think that next time I will use corn starch instead of the flour. It eliminates the flour taste and thickens better.
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