BANANA PUDDING
I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.
Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.
BANANA ESPRESSO BREAD PUDDING
Categories Bread Coffee Dairy Egg Fruit Dessert Bake Banana Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Arrange bread in 2 layers in a 2-quart (8-inch square) baking dish.
- Whisk together half-and-half, yolks, 3/4 cup sugar, and espresso powder, then pour over bread and soak 10 minutes.
- Cook bananas in butter in a 12-inch heavy skillet over moderate heat, turning over once, until golden brown, about 6 minutes total. Lay bananas, cut sides up, over bread and sprinkle evenly with remaining tablespoon sugar. Bake, uncovered, until custard is set, 50 minutes to 1 hour. Serve warm.
BANANA ESPRESSO PUDDING
Provided by Michael Symon : Food Network
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the coffee pastry cream: Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- In a medium saucepan, combine the milk, espresso powder, salt and 1/4 cup granulated sugar. Place on the direct-heat side of the grill and bring to a gentle simmer. Remove from the grill.
- In a mixing bowl, whisk together the egg yolks, whole egg, cornstarch and remaining 1/4 cup granulated sugar until smooth. Slowly stream half of the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the pot of milk and whisk to combine. Place the pot over the indirect-heat side of the grill and cook, stirring with a rubber spatula and scraping the bottom and sides of the pot until the pudding has thickened and small bubbles form on the surface, about 5 minutes. (You may have to move the pot on and off the heat while cooking so that the mixture cooks and thickens but the eggs do not scramble.) Remove the pot from the heat and stir in the mascarpone, butter and vanilla paste. Pour the pudding into a mixing bowl and cover with plastic wrap touching the surface. (This will prevent a pudding skin from forming.) Chill for 1 to 2 hours or up to overnight.
- For the whipped cream: Whip the heavy whipping cream with the confectioners' sugar and vanilla extract to soft peaks. Set aside.
- To assemble: In 6 parfait glasses, layer the pudding, vanilla wafers (you can break these up or crush them) and sliced bananas so that there are 2 layers of each. Top with the whipped cream and crushed chocolate covered espresso beans. Chill until ready to serve.
BUTTERSCOTCH PUDDING WITH CARAMEL-ESPRESSO BANANAS
A lovely recipe I've adapted slightly from from Ripe for Dessert by D. Lebovitz. Both homey and sophisticated.
Provided by evelynathens
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- For pudding: Melt the butter in a medium-size heavy-duty saucepan. Mix in the brown sugar and cook until the mixture bubbles vigorously. Remove from the heat and stir in the heavy cream, adding it 1 tablespoon at a time. Stir in the milk and salt.
- In a small bowl, whisk together the cornstarch and eggs until the cornstarch is dissolved.
- Cook over medium heat, stirring constantly with a whisk, until the pudding comes to a boil. Reduce the heat to a simmer, continue to stir, and cook for 2 minutes.
- Pour the pudding into a container and stir in the bourbon and vanilla. Cover and refrigerate until thoroughly chilled.
- To caramelize the bananas: Melt the butter in a large skillet. Stir in the brown sugar, add the banana slices, and cook over medium-high heat, without stirring, until the bananas begin to sizzle.
- Add the coffee and vanilla and continue to cook until the juices thicken to the consistency of maple syrup, Avoid stirring the bananas. Instead, tilt the pan and spoon the sauce over the bananas as they cook.
- To Serve: Dish up the pudding in individual custard cups or in tall glasses with the banana slices heaped over it.
Nutrition Facts : Calories 844.5, Fat 43.2, SaturatedFat 26, Cholesterol 237.6, Sodium 679, Carbohydrate 107.1, Fiber 2.4, Sugar 90.7, Protein 9.4
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