Banana Pudding

We had our neighbors over for breakfast this morning (and please keep them in your thoughts and prayers... they just had to put down one of their dogs today). Also joining us was a friend Dean had not seen in 6 years and a friend whom I had not seen in 18 years.

I find that sweet desserts help me feel better sometimes, so I wanted to make a homemade dessert that would hopefully give our neighbors something to smile about, if even just for a few moments. Last night, I found a recipe for banana pudding in Southern Cooking with Mary Mac's Tea Room cookbook, and thought it would be perfect.

Typically, when I've made banana pudding before, I just used a boxed vanilla pudding. While this is delicious in and of itself, I was intrigued by Ms. Mary Mac's version in that she uses a boiled custard. If you've never had boiled custard, the best way I can describe it is that it's similar in texture and flavor to a very thick eggnog. In following her recipe, I had trouble getting my boiled custard to thicken so I added in some Mochiko sweet rice flour. Below is my variation...

BANANA PUDDING

4 cups milk

4 eggs

1 cup sugar

2 tablespoons Mochiko sweet rice flour

1 tablepoon vanilla

56 nilla wafers

3 or 4 ripe bananas, cut in 1/4 inch slices

1) In a double boiler on medium high, heat the milk until hot.

2) In a separate bowl, beat the eggs and sugar together. Add in one cup of hot milk to temper the eggs. Slowly pour this mixture back into the heated milk while stirring.

3) Add the Mochiko sweet rice flour. Stir constantly for 10-15 minutes until thickened. Do not let the mixture boil.

4) Remove from heat. Pour through wire mesh strainer into a glass mixing bowl. Cover loosely and let cool to room temperature. When cool, stir in the vanilla. Cover bowl and place in refrigerator for at least 1 hour.

5) In a casserole dish, layer 1/2 of the nilla wafers. Follow by layering 1/2 of the bananas. Spoon 1/2 of the custard and spread to cover.

6) Repeat with similar layers of the remaining nilla wafers, bananas, and custard.

7) Cover and refrigerate for at least 2 hours.

Serves 8-10.

Ed's 1st Note: If you want to make this ultra-decadent, use half-and-half instead of milk.

Ed's 2nd Note: If you can't find Mochiko, then you could substitute cornstarch. I would suggest adding the cornstarch when you are first heating the milk.

Ed's 3rd Note: You can also serve the banana pudding topped with whipped cream and chopped walnuts.