Knox Mason Banana Pudding
Makes 10 to 12 servings
  • Pudding:
  • 6 egg yolks
  • 1 cup sugar
  • ⅓ cup all-purpose flour
  • 4 cups whole milk
  • 1½ teaspoons vanilla extract
  • 1 (11-ounce) box vanilla wafer cookies
  • 5 medium ripe bananas, sliced
  • Topping:
  • ½ cup water
  • 1½ cups sugar
  • 1 cup light corn syrup
  • 6 egg whites
  • ½ teaspoon cream of tartar
  • Pinch salt
  1. For pudding: In a medium heavy-bottomed saucepan, whisk together egg yolks, sugar, and flour until smooth. Gradually whisk in milk until smooth. Bring to a low boil over medium heat, stirring bottom and sides of pan with rubber spatula constantly until pudding is thick enough to coat the back of a spoon, 20 to 25 minutes.
  2. Remove from heat, and stir in vanilla. Cover with plastic wrap, pressing directly onto surface of pudding to prevent a skin from forming. Refrigerate until cold and thick.
  3. Place a layer of vanilla wafers in 10 to 12 half-pint Mason jars or ramekins. Top with a layer of banana slices and ¼ cup to ⅓ cup pudding. Gently tap jars on counter to release air bubbles. Loosely cover, and refrigerate for at least 2 hours or up to 24 hours.
  4. For topping: In a small heavy-bottomed saucepan, combine ½ cup water, sugar, and corn syrup (do not stir together). Bring to a boil over medium-high heat, and cook, without stirring, until mixture registers 240° on a candy thermometer, 10 to 15 minutes.
  5. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt at high speed until stiff peaks form. Pour hot sugar syrup into egg whites in a slow, steady stream. Continue beating until mixture is thick, fluffy, white, and has cooled to room temperature, 5 to 7 minutes.
  6. Spread or pipe topping onto puddings, and brown with a handheld kitchen torch. Serve immediately.
Recipe by Paula Deen Magazine at