Magnolia's banana pudding
- Monica Jul 26, 2013 11:12 AM
The recipe looks amazingly easy(though a bit time consuming). Anyone here made it? Is it worth buying a package of instant pudding??
I guess I am a banana pudding snob. If it uses instant pudding, it won't be as good as made-from-scratch pudding. And really, it doesn't take that long to make pudding. The recipe I use doesn't require tempering the eggs since it has you mix the eggs in with the other ingredients before you start cooking.
My grandmother spoiled me with the real deal, with a meringue topping browned in the oven. Just perfection. I haven't had banana pudding made with pudding mix that comes close. That being said, my sister who's known as the cook in the family, loves her recipe using....you guessed it, instant pudding mix. She also says her crockpot macaroni and cheese with Velveeta is the best ever. :-)
Well, to be fair, the Cooks Illustrated mac and cheese from the first Best Recipe uses part processed cheese, in addition to eggs and evaporated milk, and is absolutely amazing. It's a completely different animal than oven baked mac and cheese, but it's super delicious in its own way.
But back to banana pudding....I'm curious, Monica! The recipe linked below the right one?
On PBS's The Mind of a Chef, Momofuku pastry chef, Christina Tosi, stresses that the secret to her raved-about banana cream pie is to use bananas that are over-ripe to the point of black skin with flesh that slides out as the banana is peeled. These have intense banana flavor and sweetness. That's what she uses for the pudding part - the slices need to be from firmer bananas, obviously.
Something to keep in mind when making banana desserts.