Old-Fashioned Banana Pudding with Homemade Vanilla Wafers - Tuesday

You know how I love my old fashioned recipes!

July 31, 2018

ou know how I love my old-fashioned recipes!

Vanilla Wafers

  • 7 ounces all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces butter, room temperature
  • 3-1/2 ounces sugar
  • 1 large egg
  • 4 teaspoons vanilla extract
  • 1 tablespoon whole milk

Vanilla Pudding

  • 1/2 cup sugar
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 1 tablespoon corn syrup
  • 1-1/2 cups whole milk
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, cold, cut in chunks

To assemble:

  1. One banana
  2. 1 cup heavy cream
  3. 1 tablespoon sugar
  4. To make wafers: Preheat oven to 350 degrees. Sift flour, baking powder and salt into a small bowl.
  5. In a mixer, beat butter and sugar until fluffy, about 2 minutes, scraping down the sides after 1 minute.
  6. Add egg; beat 30 seconds. Add vanilla extract and milk; beat 15 seconds more. Add flour and mix just until incorporated.
  7. Chill dough. Scoop teaspoon-size portions and roll them between palms to form balls. Arrange balls on a parchment-lined baking tray, and flatten slightly.
  8. Bake 15 to 20 minutes, until cookies are golden brown.
  9. To make pudding: In a large mixing bowl, whisk together eggs and cornstarch until smooth. Add salt, corn syrup and half the sugar; whisk until smooth and free of lumps.
  10. Heat milk with remaining sugar until hot but not boiling. Slowly pour milk into egg yolk mixure, stirring constantly. Once thickened and large bubbles begin to rise, cook 1 more minute, stirring vigorously. Remove from heat cool 5 to 10 minutes.
  11. Pour pudding into a blender and on high, add the butter chunks one at a time. Strain pudding through a sieve.

To assemble:

  1. Line ramekins with homemade vanilla wafers and diced banana. Divide pudding into ramekins. Refrigerate 2 hours.
  2. To serve, whip cream with sugar. Top puddings with the freshly whipped cream and serve.

(Recipe via: NOLA)