Banana Pudding
Procedure
Chef Critique - Was happy to see the layers of pudding, cake, and meringue.
My Critique - A little too cloying for my taste
Group Critique - Still, it was eaten.
- 1 In a nonreactive pan, combine the milk, ½ cup (4 ounces, 115 ml) cream, and the vanilla bean. Heat to just below a simmer, cover, and remove from heat; let set for 15 minutes to develop the vanilla flavor. Remove vanilla bean, wipe off, and retain for another use.
- 2 Whisk together the egg yolks, sugar, flour, and salt until smooth.
- 3 Whisk the warm milk into the egg yolk mixture, return to the heat, and cook until the custard thickens and begins to bubble. Cook for 1 minute after the custard comes to a boil. (It should be thick at this point.)
- 4 Strain through a fine-meshed sieve into a bowl and immediately whisk in the remaining cream and the vanilla.
- 5 Preheat the oven to 400°F (205°C).
- 6 Beat the egg whites until they begin to froth and add the vanilla. Continue beating until they make soft peaks. Gradually add the sugar a tablespoon at a time, and beat until egg whites are moist and very glossy.
- 7 Spoon a thin layer of custard onto the bottom of a 4-cup (32 ounces, 946 ml) ovenproof baking container. Top with layer of cake cubes and sliced bananas. Spoon more custard over and continue layering, ending with custard on top.
- 8 Top with meringue, making sure there is a good seal at the edges of the baking pan.
- 9 Bake for 5 minutes, until golden brown. Serve warm or at room temperature.
Chef Critique - Was happy to see the layers of pudding, cake, and meringue.
My Critique - A little too cloying for my taste
Group Critique - Still, it was eaten.