"The first and greatest commandment is,
Don't let them scare you."
Don't let them scare you."
- Elmer Davis
I love bananas, I mean what's not to like? They're always in season. You can tell just by looking at them if they're ripe. They come in a smart little package. You can store them in the freezer to use later if they're about to go bad. They're also full of nutrition. And they're cheap to boot. What more could you ask for?
|Whisking up the yolks, sugar and cornstarch. My yolks are bright orange since they come from my own free range chickens. This resulted in my pudding being bright yellow. If you use store bought eggs your pudding will be much lighter in color.|
I love the things, so we always have some on hand. When I saw this recipe on Food and Wine, I knew I needed to make it. I was attracted to the fact that unlike a traditional banana pudding served from a large dish, these can be made individually. I also loved the crumble to give a different texture. Pudding is such a great dessert to make for guests at a casual dinner party, since it needs to be made in advance.
This banana pudding is just scrumptious. Creamy and rich and not too sweet, topped with a crunchy vanilla wafer crumble. It's easy and simple to put together. A great dessert to have in your back pocket for any occasion.
|Scraping the seeds from the vanilla bean. I buy vanilla beans in bulk from a vanilla company on EBay. The seeds are fresh, and much cheaper than from the grocery store.|
I am having a dinner party soon and some of the guests are gluten free. This is a great gluten free dessert, if you use some gluten free cookies for the crumble, of course.
Spooning the pudding into individual vessels, makes serving at the end of dinner even easier. I used teacups, but if teacups aren't your thing, you can use some champagne glasses, or martini glasses. Or you could spoon them into little mason jars.
If you own some demitasse or espresso cups, you could use them for the pudding on a dessert buffet. Their small size won't fill guests up, if there is more than one dessert option.
|Crumble ready for toasting in the oven.|
A heartwarming, comforting cup full of goodness.
Banana Pudding with Vanilla Wafer Crumble
adapted from David Guas for Food and Wine
Makes 5 servings
For the pudding
5 large egg yolks
1/2 cup (100 g.) sugar
1/4 cup (32 g.) cornstarch
1/4 teaspoon salt
1 1/2 cups (355 ml) whole milk
3/4 cup (177 ml) heavy cream
1 vanilla bean, split in half and seeds scraped out, or 2 teaspoons vanilla extract
3 ripe bananas, sliced
For the crumble
1 cup vanilla wafers (about 15 cookies) coarsely ground - If you are making this gluten free, make sure to use a type of cookie that is GF. You can use any type of vanilla cookie, or even animal crackers.
2 teaspoons sugar
2 Tablespoon butter, melted
To make the pudding
Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Add the milk, cream and the vanilla bean seeds as well as the pod, to a saucepan. Bring the mixture to a boil. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer. Remove the vanilla bean pod (or if you are using vanilla extract, add it now.) Stir in the sliced bananas.Transfer the pudding to individual dishes. Press a piece of plastic wrap onto the surface of the puddings to prevent a skin from forming. Refrigerate for at least 3 hours, or overnight.
To make the crumble:
While the pudding sets, heat the oven to 325 Fahrenheit, 160/170 Celsius Gas Mark 3.
Line a rimmed baking sheet with parchment paper or a Silpat mat, and set aside.Transfer the crumbs to a small bowl and stir in the sugar and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary.)
Just before serving, add crumbs to each portion and serve.