The Yummy Goodness of Banana Pudding

Cooking in Israel has been a learning and growing experience for me. As far as my outings in the kitchen go, I have had major success, serious failures, and some just in between. Whether its a difference in ingredients, altitude, converting from standard to metric, or some other unknown factor, I simply never know how something from the old country is going to turn out! All the while, cooking family recipes has been a blessing in helping me settle in, finding a sense of home in a new place. I also love when our Israeli friends really enjoy my Southern cuisine. I can always count on someone to ask, "How much butter is in this?" LOL.

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.

Adding the milk... What you can't see is the ton of sugar at the bottom of the mixing bowl!

After the milk heats up, I temper the eggs and whisk them into the mixture

Next, remove the pudding from the heat and whisk in butter and vanilla. Yummy.

While its cooling, its time to chop bananas!

Now layer bananas, vanilla wafers, and pudding in a bowl!

Refridgerate for a bit and eat up! Bete'Avon



* 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.


Related Posts:
(W)holy Lentils
Making Grits in Israel
Making Cheese Biscuits in Israel
Cooking With MY Kid


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