Carolyns Scratch Banana Pudding Recipe

How to make it

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• I've found that homemade Vanilla Wafers keeps the crunchiness of the cookies, longer so I've modified my Banana Pudding recipe to always include this special treat. I now do not buy vanilla wafers!
• Vanilla Wafers
• Recipe courtesy Alton Brown, 2010
• Prep Time:
• 25 min
• Inactive Prep Time:
• 10 min
• Cook Time:
• 20 min
• Level:
• Easy
• Serves:
• approximately 70 cookies
• Ingredients
• 7 ounces all-purpose flour
• 3/4 teaspoon aluminum free baking powder
• 1/2 teaspoon kosher salt
• 4 ounces unsalted butter, room temperature
• 3 1/2 ounces vanilla sugar
• 1 large egg
• 4 teaspoons vanilla extract
• 1 tablespoon whole milk
• Directions
• Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
• Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
• Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.
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• All Rights Reserved
• Vanilla Pudding Recipe
• Oven-proof glass bowl sized accordingly for this quantity or larger if recipe's been increased (I do 1 1/2 times this recipe for Group)
• 1) In a medium saucepan, combine the sugar, cornstarch and salt. 2) Gradually stir in milk. Cook and stir constantly over medium heat until thickened and bubbly.
• 3) Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
• 4) Temper egg yolks by stirring in a small amount of hot filling into egg yolks return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer.
• 5) Remove from the heat. Gently stir in softened butter and banana flavoring w/a little vanilla.
• 6)Cool for 15 minutes, stirring occasionally. Transfer to dessert in layers of:
• single layer of cookies round-side down
• single layer of bananas to cover cookies
• ladle pudding to cover cookies and bananas
• sprinkle nutmeg ontop pudding layers
• REPEAT until gone, even crumbs on last layer
• MERINGUE
• 1. Beat with mixer, egg whites until frothy
• 2. Start adding granulated sugar a tablespoon at a time (about 1/4 cup) with about 1/2 teaspoon cream of tarter to stiffen
• 3. Add a half teaspoon vanilla and continue beating
• 4. Dollup meringue ontop Banana Pudding to edges and peak with spoon (spoon on, spread out, and lift up on spoon)
• BROWN
• 5. Turn on broiler in oven
• 6. Brown meringue under broiler until lightly browned
• Chill for 4 hours and serve