One time, I told one of my Yankee friends that I made banana pudding. My friend then asked me why I was so excited about a banana-flavored packet of powdered pudding that you mix with milk.
Once again, I was reminded that I lived in another land, one far from the South. Where it is common knowledge that banana pudding consists of a delicious homemade, rich vanilla pudding layered with vanilla wafers and slices of fresh banana.
Well, except maybe for vanilla wafers. Not sure how real they are. But they are real good. Does that count?
Have you ever made vanilla pudding from scratch?
This is just flour and sugar whisked together.
Then you whisk in the milk and let it thicken over medium-low heat.
Now we have to separate some eggs and then temper them. We're putting the yolks into the custard and making a meringue with the whites for the top.
Beat up the yolks and add a little bit of the hot pudding.
This is tempering: you bring the eggs up to the temperature of the hot custard to avoid scrambling the eggs when you add the eggs back to the custard.
I mean, it would be criminal to let your eggs scramble in this nice homemade custard.
Egg yolks aren't quite rich enough, so we need to add some butter. Just a half a stick.
I am. I love to layer it while the pudding is hot so the cookies become one with the bananas and the custard. Yum.
Put cookies in the bottom.
Just don't take it too far or you'll be sorry.