SARAH’S BANANA PUDDING

What makes Bobby Q pudding so special is the brown sugar streaks.  When mixing the brown sugar into the custard, do not stir vigorously.  Simply fold it in, creating a marbleized effect.

1/3 cup granulated sugar            1 teaspoon vanilla extract

Pinch of salt                                 16-20 vanilla wafers

3 tablespoons cornstarch             2 large bananas, sliced

1 12-ounce can evaporated         2/3 cup dark brown sugar

     milk                                          4-5 teaspoons hot water

1 1/2 cups whole milk                   1 cup cream

4 egg yolks

Mix granulated sugar, salt, and cornstarch [we recommend upping the cornstarch to 4 1/2 tablespoons].  Add evaporated milk and whole milk.  Cook in a double boiler, stirring frequently, until it coats the back of a spoon [a double-boiler is slow and overly cautious – we recommend cooking directly over medium heat].

Beat egg yolks and add about 1/2 cup of hot pudding, stirring, then return yolks to pudding, and cook 3 minutes longer, stirring.  Add vanilla.  Cool to room temperature, stirring occasionally.

Layer vanilla wafers and bananas in an 8-inch square baking dish.

Melt brown sugar in hot water, creating a thick paste.  Stir paste into pudding, just enough to create streaks.  Pour over wafers and bananas.  Chill.

When pudding is well chilled, whip cream and spread gently across top.

Serves 6-8.

I can't wait to make this pudding. My son is a student at TTU in Cookeville, TN.  He says it is worth the trip to BobbyQ's just for this pudding.