The Beekman 1802 Heirloom Dessert Cookbook by Josh Kilmer-Purcell

Author:Josh Kilmer-Purcell
Language: eng
Format: epub
Publisher: Rodale
Published: 2013-02-01T05:00:00+00:00

BANANA PUDDING WITH VANILLA WAFERS

SERVES 8

When Brent was growing up in North Carolina, his great-grandmother, Jesse, would make this classic Southern dessert every Easter. These wafers are easy to make, but feel free to swap in store-bought vanilla wafers—you’ll need about 30. The dough yields enough for about 5 dozen cookies, but you have choices: Bake all the dough (you’ll like these on their own); bake half, forming and freezing the other half to bake at your leisure; or halve the dough ingredients.

VANILLA PUDDING

⅔ cup granulated sugar

¼ cup cornstarch

3 large egg yolks

3 cups milk

2 tablespoons cold unsalted butter

1 teaspoon pure vanilla extract

VANILLA WAFERS

1½ cups all-purpose flour (spooned into cup and leveled off)

1½ teaspoons baking powder

½ teaspoon salt

8 tablespoons (1 stick) unsalted butter, at room temperature

¾ cup granulated sugar

1 large egg

1½ teaspoons pure vanilla extract

2 tablespoons milk

BANANAS

3 tablespoons granulated sugar

⅓ cup water

3 tablespoons fresh lime juice

1 pound bananas, cut into ¼-inch-thick slices

To make the pudding: Set a fine-mesh sieve over a bowl. In a large, heavy-bottom saucepan, whisk together the sugar and cornstarch. Whisk in the egg yolks and milk until smooth. Place the saucepan over medium heat and cook, whisking constantly, for 5 minutes, or until the pudding has thickened and large bubbles erupt on the surface. Transfer the pudding to the sieve and strain. Stir in the butter and vanilla. Place a sheet of plastic wrap directly on the surface of the pudding and refrigerate until chilled.

To make the vanilla wafers: In a small bowl, whisk together the flour, baking powder, and salt. In a bowl, with an electric mixer on medium speed, beat the butter and sugar until well combined. Add the egg, vanilla, and milk and beat until combined. With the mixer on the lowest speed, beat the flour mixture into the butter mixture. Place the dough in the refrigerator to chill for 30 minutes.

Position the racks in the upper and lower thirds of the oven and preheat to 350°F. Line 2 baking sheets with parchment or waxed paper.

Drop the cookie dough in walnut-size balls onto the baking sheets 1 inch apart. With the bottom of a floured drinking glass, flatten the dough slightly. Bake for 15 minutes, switching the baking sheets from top to bottom and rotating front to back halfway through, until golden brown around the edges. Let cool for 2 minutes on the pans, then remove to a wire rack to cool completely.

To prepare the bananas: In a large skillet, combine the sugar, water, and the lime juice and bring to a boil over medium heat. Boil for 2 minutes, then add the bananas and toss to coat. Remove from the heat.

In a 9 × 9-inch baking dish, make layers of pudding, bananas and their syrup, and vanilla wafers, beginning and ending with pudding. Cover the surface of the pudding with plastic wrap and refrigerate until thoroughly chilled. Alternatively, layer in parfait glasses and top with a few wafers.

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