Banana Pudding

Banana Pudding
Beall and Thomas Photography

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
  • 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.

Photo courtesy of Beall and Thomas Photography.

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