For Easter I wanted something rich and creamy, but still a little Spring-y. Because here in Texas, it's Spring already. And in my mind, banana pudding is fresh, but still rich and creamy. And the richest, creamiest pudding I have found belongs to Emeril Legasse. It's a deep dish pudding with plenty of whipped cream and chocolate sauce on top. YUM! Plus I got to use my new trifle dish.Deep Dish Banana Pudding
Adapted from Emeril Lagasse
1 (12-ounce)
package vanilla wafers
1 cup plus 2
tablespoons packed light brown sugar
¼ cup plus 2
tablespoons all-purpose flour
3 cups whole milk
3 large eggs
3 tablespoons
unsalted butter
¾ teaspoon pure vanilla
extract
¾ teaspoon banana
extract
1 cup heavy cream
2 tablespoons powdered
sugar
4 teaspoons dark
rum
3 ripe bananas,
sliced crosswise
Line the bottom
and sides of a 9x9-inch square baking dish with the vanilla wafers. Set aside.
In a medium
saucepan, combine the sugar and flour. Add
the milk, whisk, and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer, whisking
constantly, until thick, about 3 to 4 minutes. Remove from the heat.
In a medium bowl, whisk
the eggs. Gradually whisk about ¾ cup of
the hot milk into the egg. Return the egg mixture to the saucepan with the hot
milk and bring to a boil. Lower the heat
and simmer, whisking constantly, until smooth and thick, about 2 minutes. Remove from the heat and add the butter,
vanilla, and banana extract. Whisk until
the butter is melted and the mixture is smooth. Transfer to a clean bowl and cool to room
temperature.
In a bowl, whip
the cream until soft peaks begin to form. Add the powdered sugar and whip until stiff
peaks start to form. Add the rum and
whip to incorporate. Set aside.
Pour half of the
pudding over the vanilla wafers, top with the bananas. Add the remaining pudding, smoothing it over
the sliced bananas. Top with the whipped
cream, and smooth with the back of a spoon.
Cover tightly and chill at least 2 hours before serving.
Makes 10 servings
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