This scrumptious Banana Pudding adapted from Knox Mason restaurant in Knoxville, Tennessee, is perfect for any time of the year. Learn more about the restaurant in the May/June 2018 issue of Cooking with Paula Deen.
Knox Mason Banana Pudding
Makes 10 to 12 servings
- 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
- ½ cup water
- 1½ cups sugar
- 1 cup light corn syrup
- 6 egg whites
- ½ teaspoon cream of tartar
- Pinch salt
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread or pipe topping onto puddings, and brown with a handheld kitchen torch. Serve immediately.
Photo courtesy of Beall and Thomas Photography.
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