Banana pudding

January 10, 2007

Serves 4

"Banana pudding is a favorite down South," writes the late author Richard Sax in "Classic Home Desserts." His version uses pastry cream made with low-fat milk and fewer egg yolks than most recipes. As you layer the custard and bananas, you can also add vanilla wafers (use about one-quarter of a 12-ounce package).

2 1/2	cups low-fat or whole milk
1/3	cup plus 3 tablespoons sugar
3	eggs
1	egg yolk
1/4	cup cornstarch
1	tablespoon unsalted butter
1	teaspoon vanilla extract
2	large or 3 small ripe but firm bananas

1. Set a strainer over a bowl; set aside until the custard is made. Have on hand a 1- to 1 1/2-quart heatproof bowl or souffle dish.

2. In a bowl, pour 1/2 cup of the milk. Add 1/3 cup of the sugar, the eggs, egg yolk, and cornstarch. Whisk until smooth; set aside.

3. In a small, heavy saucepan, combine the remaining 2 cups milk with the remaining 3 tablespoons sugar. Bring almost to a boil over medium heat.

4. Whisking constantly, slowly pour the hot milk into the egg mixture. Return the mixture to the saucepan, and bring to a boil, whisking constantly. Lower the heat and let the mixture bubble gently, still whisking, for 2 minutes or until it is thickened and smooth. Immediately remove the pan from the heat.

5. Strain the hot custard into the bowl. Whisk in the butter and vanilla and stir until the butter melts.

6. Spoon a little custard into the serving bowl. Peel and slice the bananas and scatter a layer of banana slices on top, then finish with a layer of custard. Place a sheet of plastic wrap directly on the surface of the custard. Refrigerate for at least 2 hours or until cold. Adapted from "Classic Home Desserts."