![]() Whisk one-third of the whipped cream into the chilled pastry cream to loosen it, then gently fold in the remaining whipped cream until incorporated. Add the vinegar, vanilla and banana extracts and whisk until the bowl no longer feels warm, scraping down the sides of the bowl as needed.įinish the pastry cream: Beat the heavy cream with an electric mixer on medium-high speed until soft peaks form, about 30 seconds. Beat the egg whites with an electric mixer on medium-high speed until shiny, stiff peaks form, about 5 minutes. Place over a large saucepan of simmering water (do not let the bowl touch the water) and whisk constantly until the sugar dissolves and an instant-read or candy thermometer registers 165 degrees F. Meanwhile, make the meringue: Put the egg whites, sugar and salt in the bowl of a stand mixer or other large heatproof bowl. Cover with plastic wrap and press it directly onto the surface. Add the vanilla extract, if using, and the butter stir until smooth. Strain the pastry cream through a fine-mesh sieve into a large heatproof bowl, pushing it through with a rubber spatula. Pour the mixture back into the saucepan and bring to a full boil, whisking constantly (scraping the bottom and sides of the saucepan), until the pastry cream thickens and no longer tastes chalky. When the bottom of the bowl feels warm, whisk in the remaining milk. Ladle in the hot milk a little at a time, through the sieve, and whisk together. Set a fine-mesh sieve over the bowl of egg yolks. Cook over medium heat until bubbles begin to form around the edges. Pour into a medium heavy-bottomed saucepan and add the vanilla bean, if using. In a blender, combine the milk, half-and-half, and mashed banana. Whisk in the egg yolks until the sugar dissolves and the yolks turn pale yellow. Make the pastry cream: Sift together the sugar, cornstarch and salt in a medium bowl. There are just lots of happy folks, tasting a bit of heaven. ![]() That way, there are no kids clashing spoons to see who can scoop more, no hot mess left in the pan. Sometimes, I prefer giving each person her own cup. ![]() You can assemble the whole thing in a big ol' pan like they do for church suppers and family reunions. My favorite twist? Keeping some cookies on the side so you get a buttery crunch with each bite. That double dose! Instead of the usual whipped cream topping, I make a meringue and torch the top for a campfire marshmallow effect. Instead of just folding banana slices into my pudding, I blend the fruit into the mix too. Everyone who tastes my banana pudding says, "You've taken me back!" One woman looked me right in the eye with tears in hers and told me, "It's heaven." That is why I make this. Layers of buttery cookies, banana slices in custardy pudding, and a fluffy vanilla topper meld into a big ol' hug of a dessert. If soul food had a signature dessert, this would be it.
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