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| − | {{Wikifiedrecipe}} |
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| − | ==Description== |
+ | == Description == |
. |
. |
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| − | ===Ingredients=== |
+ | === Ingredients === |
| − | * |
+ | * 3 cups [[milk]] |
| − | * 2 [[vanilla |
+ | * 2 [[vanilla bean]]s, split lengthwise |
| − | * 3/4 cup [[Sugar]] |
+ | * 3/4 cup [[Granulated sugar|Sugar]] |
* 2 tablespoons plus 1 teaspoon [[cornstarch]] |
* 2 tablespoons plus 1 teaspoon [[cornstarch]] |
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* Pinch of [[salt]] |
* Pinch of [[salt]] |
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* 6 large [[egg]] yolks |
* 6 large [[egg]] yolks |
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| − | * 2 tablespoons [[unsalted butter]], cut up |
+ | * 2 tablespoons [[butter|unsalted butter]], cut up |
* 12 ounces [[vanilla]] wafers |
* 12 ounces [[vanilla]] wafers |
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* 5 ripe [[bananas]], peeled and cut into 1/4-inch thick rounds |
* 5 ripe [[bananas]], peeled and cut into 1/4-inch thick rounds |
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* 1 cup [[heavy cream]] |
* 1 cup [[heavy cream]] |
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| − | * 2 tablespoons [[confectioner's sugar]] |
+ | * 2 tablespoons [[powdered sugar|confectioner's sugar]] |
| − | == |
+ | == Directions == |
| − | Bring the [[milk]] and [[vanilla |
+ | Bring the [[milk]] and [[vanilla bean]]s to a simmer in a medium saucepan over low heat. Using tongs, remove the beans from the [[milk]]. Using the tip of a small sharp knife, scrape the tiny seeds from each bean back into the [[milk]]. |
| − | Whisk the [[Sugar]], [[cornstarch]] and [[salt]] in a medium bowl. Add the [[egg]] yolks and whisk well. Gradually whisk in about half of the hot [[milk]], then pour the yolk mixture into the saucepan. Cook over medium heat, stirring constantly, until the pudding comes to a full boil. Remove from the heat and whisk in the [[butter]] until melted. Transfer to a medium bowl. Cover the pudding with a piece of plastic wrap pressed directly onto the surface and pierce a few holes in the wrap with the tip of a knife. Let stand until tepid, about 30 minutes. |
+ | Whisk the [[Granulated sugar|Sugar]], [[cornstarch]] and [[salt]] in a medium bowl. Add the [[egg]] yolks and whisk well. Gradually whisk in about half of the hot [[milk]], then pour the yolk mixture into the saucepan. Cook over medium heat, stirring constantly, until the pudding comes to a full boil. Remove from the heat and whisk in the [[butter]] until melted. Transfer to a medium bowl. Cover the pudding with a piece of plastic wrap pressed directly onto the surface and pierce a few holes in the wrap with the tip of a knife. Let stand until tepid, about 30 minutes. |
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| − | Whip the [[cream]] and confectioners' [[Sugar]] in a chilled medium bowl until stiff. Spread the [[whipped cream]] over the pudding. Serve chilled, spooned into bowls. |
+ | Whip the [[cream]] and confectioners' [[Granulated sugar|Sugar]] in a chilled medium bowl until stiff. Spread the [[whipped cream]] over the pudding. Serve chilled, spooned into bowls. |
| − | ===Other Links=== |
+ | === Other Links === |
| − | ==See also== |
+ | == See also == |
| − | [[Category:Recipes]] |
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| − | [[Category:Dessert Recipes]] |
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[[Category:Banana Recipes]] |
[[Category:Banana Recipes]] |
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| − | [[Category: |
+ | [[Category:Dessert Recipes]] |
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| − | [[Category:Ultra-pasteurized cream Recipes]] |
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| − | [[Category:Vanilla bean Recipes]] |
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[[Category:Heavy cream Recipes]] |
[[Category:Heavy cream Recipes]] |
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| − | [[Category: |
+ | [[Category:Vanilla bean Recipes]] |
Revision as of 14:05, 23 March 2011
Description
.
Ingredients
- 3 cups milk
- 2 vanilla beans, split lengthwise
- 3/4 cup Sugar
- 2 tablespoons plus 1 teaspoon cornstarch
- Pinch of salt
- 6 large egg yolks
- 2 tablespoons unsalted butter, cut up
- 12 ounces vanilla wafers
- 5 ripe bananas, peeled and cut into 1/4-inch thick rounds
- 1 cup heavy cream
- 2 tablespoons confectioner's sugar
Directions
Bring the milk and vanilla beans to a simmer in a medium saucepan over low heat. Using tongs, remove the beans from the milk. Using the tip of a small sharp knife, scrape the tiny seeds from each bean back into the milk.
Whisk the Sugar, cornstarch and salt in a medium bowl. Add the egg yolks and whisk well. Gradually whisk in about half of the hot milk, then pour the yolk mixture into the saucepan. Cook over medium heat, stirring constantly, until the pudding comes to a full boil. Remove from the heat and whisk in the butter until melted. Transfer to a medium bowl. Cover the pudding with a piece of plastic wrap pressed directly onto the surface and pierce a few holes in the wrap with the tip of a knife. Let stand until tepid, about 30 minutes.
Spoon about 1 cup of the pudding into a 2- to 2 1/2-quart glass bowl. Layer the cookies, bananas and pudding in the bowl, ending with the pudding. Cover tightly and refrigerate until chilled, at least 4 hours or overnight.
Whip the cream and confectioners' Sugar in a chilled medium bowl until stiff. Spread the whipped cream over the pudding. Serve chilled, spooned into bowls.