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.
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.