Coconut-Banana Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 large egg yolks
1 cup (7 oz.) granulated sugar
1/2 cup (2.25 oz.) all-purpose flour
1/4 teaspoon table salt
3 cups half-and-half
2 tablespoons (1 oz.) salted butter
1/4 teaspoon coconut extract
3 teaspoons vanilla extract, divided
3 cups heavy cream
1/2 cup (2 oz.) powdered sugar
1 (11-oz.) package vanilla wafers
6 small ripe bananas, sliced 1/4 to 1/2 inch
Reserve 12 vanilla wafers. Arrange half of remaining wafers in 1 layer in the bottom of a 3 1/2- to 4-quart bowl. Top with half of banana slices, half of custard, and half of whipped cream. Repeat layers once. Top with crumbled reserved wafers.
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Directions: |
Directions:Whisk egg yolks in a medium bowl until thick and lemon colored (about 1 minute).
Stir together sugar, flour, and salt in a large heavy saucepan; gradually whisk in half-and-half. Whisking constantly, bring mixture just to a boil over medium (about 8 to 10 minutes). Remove from heat.
Gradually whisk about one-fourth of hot sugar mixture into yolks; gradually add yolk mixture to remaining hot sugar mixture, whisking constantly. Return to heat; cook over medium, whisking constantly, 1 minute.
Remove from heat, and whisk in butter, coconut extract, and 2 teaspoons vanilla extract. Transfer to a medium bowl, and place plastic wrap directly on warm filling; cool completely (about 2 hours).
Beat cream and remaining 1 teaspoon vanilla at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, and beat until medium peaks form. |
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Number Of
Servings: |
Number Of
Servings:16 - 1-cup servings |
Preparation
Time: |
Preparation
Time:2-1/2 hours |
Personal
Notes: |
Personal
Notes: This new take on classic Southern banana pudding offers a taste of the tropics. Make the whole recipe to feed a crowd, family-style, or halve and serve in individual bowls. Keep banana slices from turning brown by tossing with 2 tablespoons lemon juice.
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