Not only do I think of banana pudding as the perfect warm weather dessert, it also has a very special meaning to me. Banana pudding was my poppop’s favorite dessert – I don’t remember a single holiday, dinner party, or birthday that he didn’t shovel down a serving or two. Today would have been his 93rd birthday, so in memory of him, I inhaled a serving myself. The taste brought back so many happy memories, and although it wasn’t quite as good as the version my mom perfected for him, it was still incredibly satisfying and made me feel like he was right there with me. Here’s my slight variation of Martha Stewart’s recipe.
Ingredients (makes 4 servings)
2 c skim milk
3 egg yolks
1/3 c sugar
3 tbsp cornstarch
1 tsp vanilla extract
2 medium size ripe bananas, sliced thin
Whisk together milk, yolks, sugar, cornstarch, salt, and vanilla until smooth. Place on top of a double boiler and heat, stirring constantly, until thickened (about 10 minutes).
Place a bottom layer of banana slices inside four ramekins. Crumble two cookies per serving, and layer on top of banana. Pour hot custard in each dish up to rim.
Refrigerate for at least an hour, or up to overnight.