Alton Brown'S Refrigerated Banana Pudding Recipe

Name: Alton Brown'S Refrigerated Banana Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup granulated sugar, plus 2 tablespoons; 3 tablespoons cornstarch; 1/4 teaspoon kosher salt; 2 large eggs; 1 large egg yolk; 2 cups whole milk; 3 tablespoons unsalted butter, cut into 6 pieces and chilled; 1/2 teaspoon vanilla extract; 45 vanilla wafers; 4 ounces banana liqueur; 3 ripe bananas, peeled and sliced into 1/4-inch rounds; 1 tablespoon fresh lemon juice; 1 cup heavy whipping cream, very cold

Servings: persons

3/4 cup granulated sugar, plus 2 tablespoons
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
2 cups whole milk
3 tablespoons unsalted butter, cut into 6 pieces and chilled
1/2 teaspoon vanilla extract
45 vanilla wafers
4 ounces banana liqueur
3 ripe bananas, peeled and sliced into 1/4-inch rounds
1 tablespoon fresh lemon juice
1 cup heavy whipping cream, very cold

1
Combine 3/4 cup of the sugar, the cornstarch and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove from the heat and whisk in the butter, 1 piece at a time, being sure each piece is fully incorporated before adding the next. Whisk in the vanilla extract. Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.
2
Lay the vanilla wafers on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.
3
Toss the banana slices with the lemon juice in a small bowl and set aside.
4
Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
5
Put the whipping cream in the bowl of a stand mixer, add the remaining 2 tablespoons of sugar and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.

3985

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup granulated sugar, plus 2 tablespoons, 3 tablespoons cornstarch, 1/4 teaspoon kosher salt, 2 large eggs, and more.

Yes, Alton Brown'S Refrigerated Banana Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Alton Brown'S Refrigerated Banana Pudding

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