Central Texas Classic Banana Pudding

Before you start

• Chill your mixing equipment.

  Place your metal mixing bowl and beaters in the freezer for ten minutes before whipping the Chantilly cream to ensure stiff peaks form quickly and easily.

Ingredients

• granulated sugar3/4 cup
• all-purpose flour1/3 cup
• kosher salt1/4 tsp
• whole milk2 cup
• heavy cream1 cup
• large egg yolks4
• unsalted butter3 tbsp
• pure vanilla extract2 tsp
• med banana1
• premium vanilla wafers11 oz
• med bananas4
• fresh lemon juice1 tsp
• cold heavy whipping cream1 1/2 cup
• confectioners' sugar3 tbsp
• pure vanilla extract1 tsp
• unsalted butter2 tbsp
• dark brown sugar1 tbsp
• bourbon2 tbsp

Method

1. 01

   Whisk the dry base and dairy.

   In a heavy-bottomed saucepan, whisk together the granulated sugar, flour, and kosher salt, then gradually pour in the milk and 1 cup of heavy cream, whisking continuously to prevent lumps.

2. 02

   Heat the base and temper the eggs.

   Place the saucepan over medium-high heat until it begins to steam and gently bubble. Beat the egg yolks in a separate bowl, then slowly pour a half cup of the hot milk mixture into the yolks in a steady stream while whisking vigorously so the eggs gently heat without scrambling. Pour this tempered mixture back into the main pan.

3. 03

   Thicken the custard.

   Reduce the heat to medium-low and stir constantly with a rubber spatula, scraping the bottom and corners of the pan. Cook for 5 to 8 minutes until the custard is glossy, thick, and coats the back of a spoon.

4. 04

   Finish the custard off the heat.

   Remove the pan from the stove entirely and stir in the 3 tablespoons of softened butter, 2 teaspoons of vanilla extract, and the thoroughly mashed banana, letting the residual heat melt the butter and integrate the flavors.

5. 05

   Cool the pudding base.

   Transfer the hot custard to a heat-proof container and immediately press a sheet of plastic wrap directly onto its surface to stop a rubbery skin from forming, then let it cool on the counter for 20 minutes.

6. 06

   Build the architecture of the layers.

   In a 9x13-inch dish, arrange a single, tight layer of vanilla wafers across the bottom, top each cookie with a banana coin tossed in the lemon juice, and ladle half the cooled custard over the top to completely submerge them. Repeat with a second layer of wafers, the remaining bananas, and the rest of the custard.

7. 07

   Rest in the icebox.

   Cover the dish tightly and refrigerate for a minimum of 4 hours. Do not skip this rest; it allows moisture to migrate from the custard, transforming the dry wafers into a delicate sponge.

8. 08

   Whip the Chantilly cream.

   Right before serving, beat the cold heavy whipping cream, confectioners' sugar, and the remaining 1 teaspoon of vanilla to stiff peaks, then spread it over the chilled pudding in rustic swoops.

Notes

• Upgrade this pudding by smoking the bananas in the residual heat of your pit.

  While your smoker cools down in the 200F to 275F range, melt the 2 tablespoons of butter in a cast-iron skillet directly on the grates. Smoke the raw banana slices for 10 minutes, sprinkle with the dark brown sugar, then deglaze with the bourbon and reduce it into a sticky glaze before layering them into the pudding.

• Adapt the smoked banana upgrade for your charcoal kettle or indoor oven.

  If using a kettle, toss a small chunk of post oak on the dying coals of your snake method. If you are stuck indoors using an oven, bake the bananas in a skillet at 300F and add a half teaspoon of high-quality hickory liquid smoke to your bourbon deglaze to simulate the pit flavor.

• Source the right vanilla wafers to achieve absolute regional authenticity.

  If you are in Texas, seek out Slaton Bakery wafers for the gold standard in texture. Otherwise, standard Nabisco Nilla wafers will do the job perfectly.