Totally Homemade
The story behind this recipe is pretty amazing, considering the circumstances it came about and the success that followed. Upon arriving in the Upstate of South Carolina, I was hired at a restaurant in downtown Greenville. After a week or two, I noticed the Banana Pudding that was on the menu, was never available. Upon questioning one of the higher up kitchen personnel, I was told they couldn't get the pudding to set up correctly and it was constantly soupy. Obviously, I was a bit surprised, so I asked if I could give it a shot. He asked me if I had a recipe and I told him I did...in reality I didn't and to this day I'm not sure why I said I did. I needed to come up with something quick and what little reputation I had built there and my future were both in jeopardy. I used my knowledge to make a basic pudding and then went from there, everything else just kind of fell into place. This particular recipe is a little involved but by no means excludes beginners. As a matter of fact, it is good practice for particular techniques and rewarding as well. This pudding is best when made in two steps, with the first step refrigerated overnight.
INGREDIENTS
PUDDING :
8 ounces (1/2 Box) Light Brown Sugar
1/2 Cup All Purpose Flour
4 Cups Milk
5 Eggs
1/4 Lb. Butter
Vanilla and Banana Extract
3-4 Bananas
GRUB HUBBANANA WHIPPED CREAM :
1 Pint Heavy Cream
Confection Sugar
Vanilla and Banana Extract
Egg Shade Food Coloring
GARNISH :
Vanilla Wafers
Caramel Sauce
In Medium Saucepan, on medium to medium-high heat, whisk Milk into Brown Sugar and Flour. Bring to boil stirring constantly, this may take a few minutes. Turn down to low heat and simmer for 5 minutes, stirring constantly, then remove from heat...let sit for 5 minutes.
In a Medium Bowl, whisk eggs and very slowly add about 2/3 of the milk mixture as you are stirring (this is called tempering). Don't rush this...if you add the hot liquid to the eggs too fast you will wind up with scrambled eggs ! Pour mixture from the Bowl back into the Saucepan and finish mixing with whisk.
Bring mixture back to a boil on medium-high heat, stirring constantly. Reduce heat to low and simmer for 3 minutes...mixture should be thickening. Remove from heat and add Butter, 1 capful of Vanilla Extract and 1 cap full of Banana Extract. Whisk until Butter melts and pudding is smooth. Transfer to a metal bowl and refrigerate (do not cover with saran wrap until pudding has cooled...about 2 hours) Let sit overnight or for at least 6 hours.
After removing from refrigerator, stir pudding with rubber spatula and add sliced Bananas.
For Whipped Cream...whip Heavy Cream until you have soft peaks. Add Confection Sugar to taste (approximately 2 Tablespoons), 1/2 cap full of Vanilla, 1/2 cap full of Banana Extract and a tiny bit of Egg Shade (Be careful...food coloring goes a long way and remember...you can always add, but it's difficult to take away)...whip again until you get stiff peaks.
Spoon Pudding into bowl...crumble Vanilla wafers and sprinkle on top of the pudding..then add a dollup of the Homemade Banana Whipped Cream and drizzle with the Caramel Sauce...
Enjoy !!
INGREDIENTS
PUDDING :
8 ounces (1/2 Box) Light Brown Sugar
1/2 Cup All Purpose Flour
4 Cups Milk
5 Eggs
1/4 Lb. Butter
Vanilla and Banana Extract
3-4 Bananas
GRUB HUBBANANA WHIPPED CREAM :
1 Pint Heavy Cream
Confection Sugar
Vanilla and Banana Extract
Egg Shade Food Coloring
GARNISH :
Vanilla Wafers
Caramel Sauce
In Medium Saucepan, on medium to medium-high heat, whisk Milk into Brown Sugar and Flour. Bring to boil stirring constantly, this may take a few minutes. Turn down to low heat and simmer for 5 minutes, stirring constantly, then remove from heat...let sit for 5 minutes.
In a Medium Bowl, whisk eggs and very slowly add about 2/3 of the milk mixture as you are stirring (this is called tempering). Don't rush this...if you add the hot liquid to the eggs too fast you will wind up with scrambled eggs ! Pour mixture from the Bowl back into the Saucepan and finish mixing with whisk.
Bring mixture back to a boil on medium-high heat, stirring constantly. Reduce heat to low and simmer for 3 minutes...mixture should be thickening. Remove from heat and add Butter, 1 capful of Vanilla Extract and 1 cap full of Banana Extract. Whisk until Butter melts and pudding is smooth. Transfer to a metal bowl and refrigerate (do not cover with saran wrap until pudding has cooled...about 2 hours) Let sit overnight or for at least 6 hours.
After removing from refrigerator, stir pudding with rubber spatula and add sliced Bananas.
For Whipped Cream...whip Heavy Cream until you have soft peaks. Add Confection Sugar to taste (approximately 2 Tablespoons), 1/2 cap full of Vanilla, 1/2 cap full of Banana Extract and a tiny bit of Egg Shade (Be careful...food coloring goes a long way and remember...you can always add, but it's difficult to take away)...whip again until you get stiff peaks.
Spoon Pudding into bowl...crumble Vanilla wafers and sprinkle on top of the pudding..then add a dollup of the Homemade Banana Whipped Cream and drizzle with the Caramel Sauce...
Enjoy !!
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