BANANA PUDDING AND HAPPY FOURTH OF JULY!

BANANA PUDDING

Serves 8

¾ cup sugar

¼ cup cornstarch

½ tsp. kosher salt

6 egg yolks

3½ cups milk

2 tbsp. unsalted butter, cubed

1 tbsp. vanilla extract

1 tbsp. dark rum

5 medium bananas, sliced

1 12-oz. box vanilla wafers

1 cup heavy cream

¼ cup confectioners' sugar

1. Whisk together sugar, cornstarch, salt, and yolks in a 4-qt. saucepan. Whisk in milk; bring to a simmer over medium heat. Cook, stirring, until custard thickens, 1–2 minutes. Remove from heat; whisk in butter, vanilla, and rum. Let cool.

2. Place ⅓ of wafers over bottom of 8″ × 8″ dish; top with ⅓ bananas; cover with ⅓ pudding; repeat twice. Whisk cream and confectioners' sugar to stiff peaks; spread over top.

Saveur in Issue #139

Photo by Todd Coleman

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See you soon,

Teresa

xoxo