Banana Pudding
For the custard:
1 cup Milk
1 cup Heavy cream
1/2 Vanilla bean
6 Egg yolks
1/3cup Granulated sugar
2 tablespoons All-purpose flour
pinch Salt
1 teaspoon Vanilla extract
For the Meringue:
6 Egg whites, at room temperature
1/4 teaspoon Vanilla extract
1/2cup Granulated sugar
For the Filling:
2 cups Angel food cake, 1-inch (2.5 cm) cubes, lightly toasted, or vanilla wafers
2 Bananas, 1/2-inch (1.2 cm)-thick slices
Method:
In a nonreactive pan, combine the milk, 1/2 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.
Whisk together the egg yolks, sugar, flour, and salt until smooth.
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.)
Strain through a fine-meshed sieve into a bowl and immediately whisk in the remaining cream and the vanilla.
Preheat the oven to 400°F (205°C).
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.
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.
Top with meringue, making sure there is a good seal at the edges of the baking pan.
Bake for 5 minutes, until golden brown. Serve warm or at room temperature.
0 comments:
Post a Comment