This classic pudding dessert is a perfect finish to any barbecue meal. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen’s story East Vs. West.
Ingredients
- 3⁄4 cup sugar
- 1⁄4 cup cornstarch
- 1⁄2 tsp. kosher salt
- 6 egg yolks
- 3 1⁄2 cups milk
- 2 tbsp. unsalted butter, cubed
- 1 tbsp. vanilla extract
- 1 tbsp. dark rum
- 5 medium bananas, sliced
- 1 12-oz. box vanilla wafers
- 1 cup heavy cream
- 1⁄4 cup confectioners’ sugar
Instructions
Step 1
Whisk together sugar, cornstarch, salt, and yolks in a 4-qt. saucepan. Whisk in milk; bring to a simmer over medium heat. Cook, stirring, until custard thickens, 1-2 minutes. Remove from heat; whisk in butter, vanilla, and rum. Let cool.
Step 2
Place 1⁄3 of wafers over bottom of 8″ × 8″ dish; top with 1⁄3 bananas; cover with 1⁄3 pudding; repeat twice. Whisk cream and confectioners’ sugar to stiff peaks; spread over top.