Going Bananas Pudding
Chef Charles Knight
Equipment: 1 Qt. Saucepan, 3 Qt. Saucepan, measuring spoons and cup, bowl and whisk, spatula, 1 Qt. baking dish
- 1 ½ cups whole milk
- 1 cup half-n-half
- 1 cup white sugar
- ½ cup all-purpose flour or rice flour
- ½ teaspoon salt
- 4 whole eggs, well beaten
- 3 tablespoon unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 bananas, peeled and sliced
- ½ package graham crackers
- 2 teaspoons Garam Masala
In a 1Qt saucepan, brings milk and half-n-half to a simmer over medium-low heat. Stir occasionally. Set aside.
In a 3 Qt. stainless steel saucepan, combine sugar, flour, salt and beaten eggs. Whisk to combine. To temper the eggs, whisk in milk and cook over low heat, stirring constantly. When the mixture begins to thicken, remove from heat. Add vanilla and butter and continue to whisk until mixture is smooth and cools slightly. About 3 to 4 minutes.
TEMPERING EGGS: When recipes call for you to temper eggs, you generally need to add a hot liquid to an egg mixture. If you just combine the two mixtures, you'll end up with cooked eggs in your sauce. The goal here is to slowly bring up the temperature of the eggs without scrambling them.
Preheat oven to 450°F. Layer pudding with bananas and graham crackers in baking dish. Top with crated graham crackers and sprinkle with Garam Marsala or Nutmeg. Bake in oven for 10 minutes to crisp the top slightly. Remove from oven and set aside to cool.
When cool, place in refrigerator to cool for 1 to 2 hours before serving. Top with crumbled graham crackers and serve.
NOTE: Most Banana Pudding recipes traditionally call for Vanilla Wafers. I prefer Graham Crackers and untraditional. Try it you’ll like it.