Saturday, July 2, 2011


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

 photo signature_zps513df16d.png


Anonymous said...

this looks wonderful Teresa,
I will plan to make it on the 4th...
have a happy weekend,

Anonymous said...

Teresa, this look so good. My hubby would love this. I will give it a try. Hope your weekend is relaxing and wonderful. xo

Angela Duke said...

yummy yummy yummy! my favorite!!!

Carla@DesignintheWoods said...

This does not look difficult! Banana pudding with vanilla wafers. So American for the Fourth! I'm going to try this one.

Fabulously French said...

It looks delicious...

Bon week-end a toi,


Kathysue said...

Teresa all my boys love, love banana pudding, it is soooo good and this is really making me hungry, Kathysue

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