This isn’t your grandma’s banana pudding and it certainly isn’t the “off the back of the Nilla Wafer box” banana pudding recipe either! Thumbing through the pages of the October 2009 Food & Wine Magazine, I found this different, may I even say elegant, spin on a truly classic Southern comfort food!
Banana Pudding with Vanilla Wafer Crumble
- 5 large egg yolks
- 1/4 cup cornstarch
- 1/2 cup plus 2 teaspoons sugar
- 2 cups whole milk
- 3 tablespoons banana liqueur (optional)
- 2 tablespoons cold unsalted butter plus 1 tablespoon melted butter
- 2 teaspoons pure vanilla extract
- 1 cup vanilla wafer cookies (about 15), coarsely ground
- 1/4 teaspoon cinnamon
- 2 bananas, coarsely chopped
- Line a baking sheet with parchment paper. Preheat the oven to 325°.
- In a bowl, combine the wafers, cinnamon, 2 teaspoons of sugar and a pinch of salt.
- Stir in the melted butter.
- Spread the crumble on the prepared baking sheet; bake for 15 minutes, until lightly browned. Let cool.
- In a bowl, whisk the egg yolks with the cornstarch, the 1/2 cup of sugar and 1/4 teaspoon of salt.
- In a medium saucepan, bring the milk to a boil.
- Gradually whisk the milk into the egg yolks until smooth.
- Transfer the pudding mixture to the saucepan and add the banana liqueur.
- Cook over moderate heat, whisking, until the pudding is thick, about 3 minutes.
- Scrape the pudding into a bowl and whisk in the cold butter and vanilla.
- Cover with plastic and refrigerate until chilled, about 4 hours.
- Spoon the chopped bananas into bowls.
- Top with the pudding, sprinkle with the crumble and serve right away.