I do believe it should be known that I love sweets. Naturally, recipe 20 is a dessert. The key to a great banana pudding is making the pudding and whipped cream from scratch. No box pudding or cool whip allowed. The pudding part is not hard...eggs, milk, sugar and vanilla. But you can't just put it in a pot and walk away. You have to watch it, which may make it time-consuming to some. My suggestion would be to make the pudding first, then tackle the whipped cream. If you have a nice stand mixer you can actually start the whipped cream while making the pudding and just watch for stiff peaks. If not, your everyday blender is a great substitute. What will really impress is, once the pudding and whipped cream are made and the bananas are sliced, you get to layer it all in a glass bowl. Take your time here...we eat with our eyes first. Crumble some vanilla wafers over the top and you're set!
My recipe is courtesy of the Queen of Southern comfort food, Paula Deen: http://www.foodnetwork.com/recipes/paula-deen/banana-pudding-recipe2/index.html
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