Custard, vanilla wafers, and bananas are layered and topped with whipped cream in our version of the classic Southern dessert. Get the recipe for Banana Pudding ». Todd Coleman
This classic pudding dessert is a perfect finish to any barbecue meal. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen’s story East Vs. West.
Banana Pudding
This classic pudding dessert is a perfect finish to any barbecue meal.
Yield: serves 8
Ingredients
- 3⁄4 cup sugar
- 1⁄4 cup cornstarch
- 1⁄2 tsp. kosher salt
- 6 egg yolks
- 3 1⁄2 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
- 1⁄4 cup confectioners’ sugar
Instructions
- 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.
- Place 1⁄3 of wafers over bottom of 8″ × 8″ dish; top with 1⁄3 bananas; cover with 1⁄3 pudding; repeat twice. Whisk cream and confectioners’ sugar to stiff peaks; spread over top.
