Carmen Murillo: Web and Graphic Design

Carmen Murillo: Web and Graphic Design

Carmen Murillo: Web and Graphic Design

Hi there, I'm Carmen Murillo, a Madrid-born designer passionate about creating clean, usable, pixel perfect web and graphic designs.
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Magnolia Bakery’s Banana Pudding

Magnolia Bakery’s Banana Pudding

It might seems a little strange the fact that it?s already December and I?m posting a summer recipe. All I can say in my defense is that cravings know nothing about seasons.

As I mentioned in a previous post, I tried some different desserts in New York a few months ago. I even brought back with me a cheesecake on the plane! (It?s maybe the best souvenir I have ever bought). However, for some reason, Magnolia Bakery?s banana pudding was my favorite one. As soon as I tasted it I knew I would try it at home.

Cheesecake

So, as last week I felt an unstoppable desire to make some banana pudding, I wanted to post the recipe here.

First of all, I want to say that Magnolia Bakery has a cookbook where this delicious pudding recipe is included. Unfortunately, some ingredients are really hard/impossible to find outside the US. For that reason I adapted the recipe a bit by using the ingredients that I had on hand. Don?t worry, it will taste the same.

The original recipe uses a box of Nabisco Nilla Wafers. You can use ladyfingers instead or make them yourself. And that?s what I did, so here is its recipe too:

Vanilla wafers ingredients
(About 20 medium size wafers)

2 eggs
110 gr sugar
? vanilla bean
145 gr all-purpose flour
1 teaspoon baking powder

These are the steps to follow: (I?ll explain below how to do it with a Thermomix)

1. Place the sugar, eggs and content of the vanilla bean into a pot.
2. Heat the pot in a bain-marie (water bath) and whisk slowly until the sugar is dissolved.
3. Remove the pot from the water bath and place the mixture into a different container. Whisk the mixture with an electric mixer until spongy.
4. Sift together the flour and baking powder, and then fold into the mixture in three batches. Stir.
5. Fill a pastry bag with the mixture (use a large round tip) and make small dots on a baking sheet.
6. Bake in a preheated 190C oven for 7-10 minutes. Wafers will be pale on top and slightly golden on the bottom.
7. Take out of the oven and leave them cool a few minutes before transferring to a wire cooling rack.
8. Cool completely and then store in an airtight container.

Vanilla Wafers

You can skip the first four steps by using a Thermomix. You would follow these two steps instead:

1. Place the eggs, sugar and content of the vanilla bean to Thermomix bowl. Mix 2 minutes/temperature 37?/speed 3.
2. Sift together the flour and baking powder and add them in three batches. Mix 12 sec/2 ? speed. Then stir with the spatula.

So, now that we have our vanilla wafers, it?s time for baking the pudding.

Ingredients

50 ml whole milk
1-2 teaspoons vanilla extract or 1 vanilla bean
4 egg yolks
75 gr sugar
40 gr cornstarch
Vanilla wafers
2-3 bananas

Banana Pudding

Directions:
(What we’re going to make is essentially a cr?me p?tissi?re).

1. Place the milk, half of the sugar and content of the vanilla bean in a saucepan over medium heat. Stir occasionally.
2. In a bowl add in the other half of sugar, egg yolks and cornstarch. Then cream together using a wire whip until cream is free of lumps.
3. Stir the milk. Once the milk is just below boiling pour a little into the egg mixture and stir.
4. Once incorporated, pour everything back into the saucepan. Then stir until it thickens and firms up.
5. Transfer to a bowl and cover with plastic wrap touching the surface of the cream. This will prevent it from forming a skin while it cools down outside. Once it reaches room temperature, put it in the refrigerator till its cold (2-3 hours).
6. Now you just have to layer your bowl or individual glasses. Place a layer of vanilla wafers on bottom, a layer of sliced bananas on top and then cr?me p?tissi?re. Continue with this pattern of layering and end with a top layer of cr?me p?tissi?re.
7. For the pudding topping you could use the remaining 4 egg whites to make meringue.
8. Refrigerate until ready to serve, or go ahead and serve immediately if you can?t wait :)