This pudding is the real deal, y’all! Silky Banana pudding piped with a lightly sweetened Nutella whipped cream, and dusted with a Nilla Wafer Crumble!
My son is days from becoming a teenager.
And I can’t handle that s***!
I’m going to be straight with you guys – I am, without a doubt expecting that boy to wake up on the day of his 13th birthday a completely different person.
A werewolf, maybe.
It’s all happening so fast. I mean – I remember his very first cry, the overwhelming happiness I felt from holding that baby in my arms and taking a sniff of a baby smell that lasted 2 whole years.
I loved him instantly. This baby who was punching me from the inside was here.
And it changed me.
And now almost 13 years later he kind of towers over me, his voice is hella deep, he’s furry like a damn bear, and he’s a year away from High School.
I can’t handle that s***!!
And to bring it home – A dose of reality, like ice water smacking me in the face.
I planned on taking him to his first High School fair, to explore options, perhaps attend school in another borough. Now, as much control as I exert over every detail of his life – And believe me, I play puppet master, I realize choosing a High School is not my decision to make.
So we’re in the kitchen discussing the fair, my expectations, his goals, etc. – When he asks; “Ma, can we invite so and so to the High School fair?”
“So and So” is a girl.
A girl who wants to go to the very same high school my son wants to attend. Is it too early to dislike this girl? – Because I don’t like her. Already she’s becoming a distraction. She makes me want to sharpen a machete and scare the living crap out of her. I won’t – Because there are legal repercussions.
Instead I crawl in a fetal position and rock back and forth.
I know this girl is going to make her way onto my couch and worm her way into my boy’s heart. I know this for a fact. Further to that, at some point, this girl is going to have her tongue down my son’s uvula. It is only a matter of time – And I vacillate between wanting to crawl into a fetal position and sharpening a machete. And damn it, because of the legal repercussions I’m going to crawl into a damn fetal position.
Straight up – I don’t like her…
About a year ago I wrote about this, and thought only a batch of these cookies would have sufficed – Oh no – That was a year ago when the possibility of a girl feeling up the boy I spent 14 hours in labor with was a distant thought. – Now whoever wants to date my son will be put through the rigors of an overprotective mama.
Think Survivor meets Fear Factor hosted by Gordon Ramsey.
Homegirl is going to make me some pudding – In my kitchen – And that s*** is going to get real. I’ll give her a week to practice at home, so she’d better stock up on eggs and bring her A-game. I’m not playing…
Now that I’ve let out my frustration… Let’s talk about this pudding…
It’s a multi-step situation – And while it may seem time consuming on paper, it all comes together in about 35-40 minutes, plus chill time. Chill time I will personally use to grill this girl about her goals and dreams – Using my I-don’t-like-you-don’t-touch-my-son- scary face.
I have that look down to a science.
This banana pudding comes alive with the addition of banana liqueur. Using banana liqueur is KEY. Most puddings get their banana flavor from layers of ripe bananas; however, this pudding gets its flavor from a steeped banana liqueur. Do not use flavoring – That’s junk – You want your pudding to taste like bananas and not like a Laffy Taffy.
You’ll thank me.
Then there’s the crumble. Crushed Nilla wafers with a hint of cinnamon, moistened with melted butter and baked until fragrant and browned.
And the pièce de résistance – Nutella whipped cream… Yes, Nutella whipped cream tops this pudding. I swear, it’s a party of textures and flavors – And who the hell doesn’t want a textural flavor party?
And so, if a chick wants to hang out on my couch, pretend to hit the buttons on my son’s PlayStation controller, and attempt to shove her tongue down my son’s tonsils… This is what she’ll be put though. It’s not enough to smile, display good manners, and “Yes Mrs. Bosslady” me to death.
Oh no… She will have to go through me…
And I am not above sharpening machetes for this boy.
Legal repercussions be damned…
Banana Pudding with Nutella Whipped Cream and Nilla Wafer Crumble
- For the banana pudding
- egg yolks - 5 large
- sugar - 1/2 cup
- cornstarch - 1/4 cup
- salt - 1/4 tsp.
- whole milk - 1 cup
- half and half (can also use heavy cream) - 1 cup
- banana liqueur - 4 Tbs.
- vanilla extract - 2 tsp.
- unsalted butter - 1 Tbs.
- Medium ripe banana - 1
- For the crumble
- vanilla wafers (about 7 or 8 cookies) - 1/2 cup
- granulated sugar - 1 tsp.
- ground cinnamon - 1/8 tsp.
- Pinch of salt
- unsalted butter, melted - 1 scant tablespoon
- For the Nutella Whipped Cream
- Nutella - ½ cup
- heavy cream - 1 cup
- confectioners’ sugar - 4-5 tablespoons
To make the pudding
Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl until fully incorporated and set aside. In a medium saucepan, bring the milk and half and half to a boil. Remove from the heat and pour a small amount of the milk mixture into the egg mixture to temper the eggs, whisking the entire time. Continue whisking and pour the remaining milk mixture into the bowl. Pour the mixture back into the saucepan and add the banana liqueur. Whisk over medium-low heat until it thickens, about 2-3 minutes. Cook whisking constantly until the pudding is glossy and thick, 3-5 minutes longer. Strain the pudding into a clean bowl.
Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap over the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours. Alternatively, if you can’t wait, you can place the pudding in the freezer for about an hour.
To make the Nutella whipped cream
In a bowl of an electric mixer fitted with a whisk attachment add half the whipped cream and beat on high speed until very slightly thickened. Lower the speed to medium and add the nutella. Add the rest of the whipped cream and confectioners’ sugar and whip over high speed until medium to stiff peaks form, about a minute and a half or so. Be careful not to over whip or the mixture will curdle and you would have wasted half a cup of nutella. Remove from mixer and place in the refrigerator to cool while the pudding sets.
To make the crumble
While the pudding is setting and the nutella whipped cream is chilling, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in ziplock back. Using a rolling pin or your hands, crush the vanilla wafers until they’re coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Add the melted butter and use a spoon to evenly combine the butter into the crushed wafers. The mixture should appear slightly moistened. Transfer the mixture to the prepared baking sheet, spreading slightly with an offset spatula. Toast in the oven until brown and fragrant, about 10 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature)
Set aside 4 8oz mason jars. I like to use the wide mouth jars. Slice banana into coins (sprinkle with a squeeze of lemon juice to prevent browning - Optional) and set atop a small plate.
Remove pudding and whipped cream from the refrigerator. Whisk the pudding with a hand whisk until it is soft and smooth, about 10-15 seconds, and then scoop about 3 tablespoons per jar. Smooth out with an offset spatula.
Add sliced bananas to the pudding and top with a bit more banana pudding. Smooth out once again with an offset spatula. Scoop about 3 tablespoons of the nutella whipped cream. Top with the vanilla wafer crumble and serve.
Source: Adapted from - Fine Cooking