Recipe courtesy of Adrienne Cheatham
Recipe courtesy of Adrienne Cheatham
Watch how to make this recipe.
Yuzu Banana Pudding
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- Level: Intermediate
- Total: 2 hr 35 min
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 453
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 2 g
- Sugar
- 48 g
- Protein
- 6 g
- Cholesterol
- 80 mg
- Sodium
- 251 mg
I debuted this dessert on the finale of Top Chef to really drive home my culinary point of view. Needless to say, banana pudding is a big deal in the African American community, and omnipresent at family functions and gatherings. I devised this recipe to honor that, while incorporating the classic techniques and global influences I’ve acquired throughout my career. Because that’s what Sunday Best is about — finding ways to elevate and celebrate every moment and every dish.
- Level: Intermediate
- Total: 2 hr 35 min
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 453
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 2 g
- Sugar
- 48 g
- Protein
- 6 g
- Cholesterol
- 80 mg
- Sodium
- 251 mg
Ingredients
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Directions
- Heat the milk, 3/4 cup sugar, and vanilla in a medium saucepan over medium-low heat until bubbles just begin to form at the edges, about 5 minutes.
- In a large bowl, whisk the egg yolks, remaining 3/4 cup sugar, cornstarch, and salt until smooth and lump-free. Gradually whisk 1/2 cup of the hot milk into the egg yolk mixture to bring the temperature up (this is called “tempering”; it ensures the shock of the heat doesn’t curdle and cook the yolks).
- Whisk the yolk mixture back into the pot. Raise the heat to medium and cook, whisking constantly and making sure to scrape the bottom and edges of the pot, until the custard is thick and smooth, 10 to 12 minutes. Remove the pot from the heat and stir in the ginger, butter, and yuzu juice until fully incorporated. Allow to cool for about 2 minutes, then press a piece of plastic wrap directly onto the surface of the custard.
- In an 8-inch square baking dish, arrange an even layer of Nilla wafers. Lightly crush a few wafers and sprinkle the pieces over the whole wafers, filling in the gaps.
- Peel the bananas and slice them about 1/4-inch thick. Layer half the banana slices snugly over the wafers. Spoon half of the warm custard on top of the banana slices and smooth the top with a spatula, pressing gently to force the custard into the nooks between the bananas.
- Reserving 6 to 8 wafers for the top, repeat the layering with wafer cookies, banana slices, and the remaining custard. Break up the reserved wafers and sprinkle over the top. Cover with plastic wrap pressed directly on the surface and chill for at least 2 hours before serving.
