Banana Pudding
Banana Pudding
*Recipe taken from Virgil’s Cookbook
Ingredients
2 small ripe bananas, peeled and chopped
¾ cup sugar
1 ounce banana liquor
1 ½ teaspoons vanilla extract
2 tablespoons light corn syrup
1 ¾ cup heavy cream, divided
1 cup whole milk
2 egg yolks
1 box of vanilla wafer cookies
2 to 3 medium sized ripe bananas, peeled and cut on a slant into ¼ inch-thick slices
Steps
Finely chop 2 small ripe bananas and set aside
Fill a larger pot with about an inch of water to create a double boiler and nestle a smaller pot inside
Measure ¾ cup of sugar, 1 ounce of banana liquor, 1 ½ teaspoon of vanilla extract, 2 tablespoons of light corn syrup into the pot
Pour in ¼ cup of heavy cream and 1 cup of whole milk
Add in ½ cup of flour and 2 egg yolks
Place the pan on the stove and turn the heat on medium low
Whisk continuously to combine
Once all combined, add in the chopped bananas
Continue to whisk until the mixture begins to thicken
Place the thickened pudding in the fridge to cool for at least 20 minutes
Slice 2 to 3 medium sized bananas on a slant about a quarter of an inch thick
Arrange the banana slices in a single layer in a serving dish or container
Pour the remaining 1 ½ cups of heavy creams in a metal bowl
Beat the heavy cream until it forms stiff peaks
Add the whipped cream into the cooled pudding and carefully fold together until combined and smooth. Be careful to not overmix
Cover the sliced bananas with a thin layer of pudding
Top the pudding with a single layer of vanilla wafer cookies
Add another single layer of sliced bananas on top followed by more pudding and continue to repeat the layers with vanilla wafer cookies, bananas, and more pudding
Crumble a few wafer cookies on top of the last layer of pudding
Refrigerate the pudding for at least 4 hours prior to serving