One of my all time favorite desserts is my Mema's banana pudding. Its growing in popularity amongst the family of friends we have been building, so I thought I'd share a little cooking adventure in my Jerusalem kitchen. (The recipe follows at the bottom).
I like to make my puddings in a double boiler, placing a metal mixing bowl inside of a pot of boiling water.
* 2/3 cup sugar
* 1/4 cup cornstarch or all purpose flour
* 1/4 teaspoon salt
* 2 1/2 cups milk
* 4 large egg yolks
* 2 tablespoons unsalted butter, cut into pieces
* 1 teaspoon pure vanilla extract
* 2-4 bananas, plus more for garnish
* Nilla Wafers
1. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time), whisk in milk, taking care to dissolve cornstarch; temper egg yolks and whisk in.
2. Whisking constantly, cook mixture over medium heat until the first large bubble forms and sputters. Reduce heat to low; whisking constantly, cook 1 minute. Remove from heat, and immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding. Let pudding cool slightly; meanwhile, slice bananas.
3. Layer Nilla Wafers, bananas, and pudding in a serving bowl (something transparent is nice). Refrigerate until set, at least 1 hour, and covered with plastic wrap, up to 2 days.
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