Photo: Banana Cream Pudding Recipe
Ingredients
- 1 quart milk
- 2 cups sugar, plus 1/4 cup sugar
- 8 large eggs, separated, whites discarded or store for another use
- 1 teaspoon banana extract
- 1/3 cup bourbon
- 1/2 cup cornstarch
- Salt
- 1/2 teaspoon pure vanilla extract, plus a splash
- 2 tablespoons butter, cut into cubes
- 1 cup heavy cream
- 4 large bananas, sliced
- 1 box vanilla wafers
- 1/3 cup creme de banana
Directions
Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
Slice bananas and add to pastry cream.
Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with more creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.
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By lisaneal1_12771874
spokane, 87
on March 22, 2013
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Was delicious and fun to make!
By robrrrose_11885704
Midlothian, TX
on November 23, 2012
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I have made this recipe five times now and it has become a holiday staple for my family! It is the best banana pudding ever!! For those who have problems with this pudding setting up here's what I have learned through trial and error having it turn thin and runny on me before. Corn starch is delicate especially when still hot. I have success by letting the pudding cook to a simmer over medium low heat then let it simmer for thirty seconds over heat. Immediately remove from heat and add butter and vanilla stir these in and leave it alone. I don't transfer it to a dish yet. I place it in the fridge after I put the plastic film on top and leave it to chill. This works every time now. I don't use banana extract but use the crime de Banana on the wafers and add to the whip cream to taste. I've used the whiskey from 1/4 to 1/3 cup in the pudding just depends on how much you like it. Rave reviews every time I make it!! Thanks Tyler!!
By CindyAustinTexGal
Austin, TX
on October 01, 2012
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Just watched Tyler make this this morning and had it recorded. He did not add "banana extract" in the pastry cream he added creme de banana. Even when he is beginning to put it together he repeats what is in the pastry cream "creme de banana" AND the bottle for the creme de banana was used when he was making the pastry cream AND to drizzle over the vanilla wafers at the end.
This is not the first time the show has different instructions, ingedients or measurements varying with what is online. I would imagine 1 tsp banana extract is correct since he added much more of the creme de banana to the pastry cream. If he added that much as extract it would not have been good. I love Tyler and wish he still had his Ultimate show.
I used creme de banana "to taste" and it was great. Another fabulous recipe by Tyler.
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