Favorite Banana Mallow Pudding Food

BANANA PUDDING WITH VANILLA SHORTBREAD

Steps:

• Make the pastry cream: Sift together the sugar, cornstarch and salt in a medium bowl. Whisk in the egg yolks until the sugar dissolves and the yolks turn pale yellow. Set aside.
• In a blender, combine the milk, half-and-half, and mashed banana. Blend until smooth. Pour into a medium heavy-bottomed saucepan and add the vanilla bean, if using. Cook over medium heat until bubbles begin to form around the edges.
• Set a fine-mesh sieve over the bowl of egg yolks. Ladle in the hot milk a little at a time, through the sieve, and whisk together. When the bottom of the bowl feels warm, whisk in the remaining milk.
• Pour the mixture back into the saucepan and bring to a full boil, whisking constantly (scraping the bottom and sides of the saucepan), until the pastry cream thickens and no longer tastes chalky.
• Strain the pastry cream through a fine-mesh sieve into a large heatproof bowl, pushing it through with a rubber spatula. Add the vanilla extract, if using, and the butter; stir until smooth. Cover with plastic wrap and press it directly onto the surface. Refrigerate until cold, about 2 hours.
• Meanwhile, make the meringue: Put the egg whites, sugar and salt in the bowl of a stand mixer or other large heatproof bowl. Place over a large saucepan of simmering water (do not let the bowl touch the water) and whisk constantly until the sugar dissolves and an instant-read or candy thermometer registers 165 degrees F. Beat the egg whites with an electric mixer on medium-high speed until shiny, stiff peaks form, about 5 minutes. Add the vinegar, vanilla and banana extracts and whisk until the bowl no longer feels warm, scraping down the sides of the bowl as needed.
• Finish the pastry cream: Beat the heavy cream with an electric mixer on medium-high speed until soft peaks form, about 30 seconds. Whisk one-third of the whipped cream into the chilled pastry cream to loosen it, then gently fold in the remaining whipped cream until incorporated. Cut the 2 bananas into 1/2-inch-wide chunks and gently fold into the pastry cream.
• Break 4 of the shortbread cookies into bite-size pieces and spread in the bottom of a trifle bowl. Top with half of the banana pastry cream. Break another 4 cookies and scatter over the pastry cream. Top with the remaining pastry cream. Break another 4 cookies and scatter over the pastry cream. Top with as much of the meringue as desired and swirl decoratively into peaks. Torch the meringue, if desired. Cut the banana on the bias into 1/2-inch-thick slices. Garnish the top of the meringue, alternating the banana slices with the remaining shortbread cookies. Alternatively, break 1 shortbread cookie into the bottom of each of 8 ramekins. Divide the pastry cream among the ramekins, then top with the meringue. Garnish with cookies and banana slices. Enjoy!
• Whisk the flour and salt in a medium bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until creamy. Beat in the vanilla until incorporated.
• Reduce the speed to low and gradually add flour mixture. Beat, scraping the bowl occasionally, until the dough comes together in large clumps.
• Transfer the dough to a gallon-size resealable plastic freezer bag and press into a 1-inch thick, 9 by 5-inch rectangle. The bag is 9 inches wide, so you're pressing the dough to the edges. Refrigerate until firm, at least 2 hours and up to 2 days.
• When ready to bake, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Cut the dough into thirds to form rectangular logs that are 3 inches wide. Cut each log into 1/4-inch-thick slices. Place the slices on the prepared baking sheets, spacing them 1/2 inch apart.
• Bake one sheet at a time until the edges are browned and the tops are golden, 14 to 18 minutes. Let cool completely on the sheets on wire racks. The shortbread keeps at room temperature in an airtight container for up to 2 weeks.

BANANA MALLOW PIE

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in marshmallows and COOL WHIP.
• Place banana slices in crust; cover with pudding mixture.
• Refrigerate 1 hour or until firm.

THE BEST BANANA PUDDING

Steps:

• Bring the milk to a simmer in a large saucepan over medium heat, then remove from the heat. Meanwhile, whisk the sugar, cornstarch, egg yolks, vanilla paste and salt together in a medium bowl.
• While whisking, slowly add about 1 cup of the warm milk to the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower the heat to maintain a simmer and cook until thickened, 3 to 5 minutes. Remove from the heat and whisk in the butter.
• Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour.
• Arrange 19 wafer cookies in the bottom of a 4-quart trifle dish. Top with 1 cup pudding, then arrange 2 sliced bananas on top. Repeat the layers ending with bananas.
• Add the heavy cream, confectioners' sugar and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 2 minutes.
• Spread the whipped cream over the pudding and sprinkle the crushed wafer cookies around the border. Refrigerate until the pudding is firm, at least 2 hours or up to overnight.

BANANA PUDDING

Steps:

• Preheat oven to 350. Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat. Whisk in vanilla, salt and butter.
• Make meringue: put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with whisk, and beat until stiff, about 5 to 7 minutes.
• Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. (Reserve remaining Nilla wafers for a child or incident of depression.)
• Pour the custard over the bananas and cookies, then use a spatula to spread the meringue. Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.

FAVORITE BANANA MALLOW PUDDING

Steps:

• Preheat oven to 350°F. Pour milk into large bowl. Add dry pudding mix; beat with wire whisk 2 min. or until well blended. Set aside.
• Line bottom and sides of 10x6-inch baking dish with some of the wafers. Add layers of half each of the bananas and pudding; cover with remaining wafers. Top with layers of the remaining bananas, remaining pudding and the marshmallows.
• Bake 20 min. or until marshmallows are golden brown. Serve warm.