1/2 cup sugar
1/3 cup all purpose flour
1t Kosher salt
4 egg yolks
4 cups half-and-half
6 just ripe bananas (Reserve 4 to construct pudding)
Juice from 1/4 lime or lemon
1/3 cup sour cream
2t vanilla extract
1/2 box Nilla wafers
Boil water in a medium saucepan to be used as a double boiler. Whisk together dry ingredients in a metal bowl that fits comfortably overtop sauce pan.
Quarter 2 bananas and microwave on high for 45-60 seconds, until very soft. Mash together with lemon/lime juice. Beat together mixture of mashed bananas, half-and-half, and egg yolks. (For a unique flavor, smoke the bananas rather than microwaving them, then add the smoked, mashed bananas into the mix).
Place bowl with dry ingredients on top of sauce pan once water boils. Add half-and-half mixture and whisk continuously for about 7-10 minutes until it thickens into something resembling cake batter.
Take off heat. Add vanilla and sour cream, and stir to combine. Let mixture cool to room temperature, approximately 1 hour (if you prefer mushy wafers in the finished product, skip the cooling step here and just build the pudding).
Slice 4 remaining bananas. Layer 1/3 of the Nilla wafers on the bottom of a large bowl. Layer 1/2 of the bananas over wafers. Pour half of pudding mixture over wafers and bananas. Add another layer with 1/3 of wafers and the rest of the sliced bananas. Add remaining pudding and top with layer of remaining Nilla wafers. Cover and chill in refrigerator for several hours (or overnight) until completely cool before serving.
http://www.tmbbq.com/the-banana-pudding-list/
The Barbecue Editor’s Banana Pudding
1/2 cup sugar 1/3 cup all purpose flour 1t Kosher salt
4 egg yolks 4 cups half-and-half 6 just ripe bananas (Reserve 4 to construct pudding) Juice from 1/4 lime or lemon
1/3 cup sour cream 2t vanilla extract
1/2 box Nilla wafers
Boil water in a medium saucepan to be used as a double boiler. Whisk together dry ingredients in a metal bowl that fits comfortably overtop sauce pan.
Quarter 2 bananas and microwave on high for 45-60 seconds, until very soft. Mash together with lemon/lime juice. Beat together mixture of mashed bananas, half-and-half, and egg yolks. (For a unique flavor, smoke the bananas rather than microwaving them, then add the smoked, mashed bananas into the mix).
Place bowl with dry ingredients on top of sauce pan once water boils. Add half-and-half mixture and whisk continuously for about 7-10 minutes until it thickens into something resembling cake batter.
Take off heat. Add vanilla and sour cream, and stir to combine. Let mixture cool to room temperature, approximately 1 hour (if you prefer mushy wafers in the finished product, skip the cooling step here and just build the pudding).
Slice 4 remaining bananas. Layer 1/3 of the Nilla wafers on the bottom of a large bowl. Layer 1/2 of the bananas over wafers. Pour half of pudding mixture over wafers and bananas. Add another layer with 1/3 of wafers and the rest of the sliced bananas. Add remaining pudding and top with layer of remaining Nilla wafers. Cover and chill in refrigerator for several hours (or overnight) until completely cool before serving.