Crave: Banana Pudding

I am a Southern belle at heart. My grandparents grew up in Tennessee, (Grandma Bess grew up in a family of 13. phew). They are so precious and young at heart. When I was little, I sometimes pretended I was Scarlett O'Hara, making fancy dresses out of curtains and putting on tea parties for my grandma. Summer trips to Arkansas visiting my cousin, Sara, meant plenty of sweet tea and lazy days at the farm catching fireflies. Creating firefly "rings" out of the flashing light part, aka. the butt. Hope no one reading this is a bug lover:-)

Arkansas Razorbacks Football, "Y'all", homemade Divinity, Luther's casserole, Grandma's Mac&Cheese, Texas Sheet cake, Pecan Pie. If you've never been to the South, please go. It will restore your faith in the goodness that is, a WalMart SuperCenter and perhaps, you can catch a few lightning bugs in a mason jar.

Needless to say, I am totally craving, drumroll please...Banana Pudding. This Southern staple is such a comfort food for me. It's only been about a month since I ate it too, ok, scarfed it down, but you only live life once, right? So, if you can't hop in a plane, train, or automobile anytime soon, whip up a big glass bowl full of this stuff and kick your feet up. Maybe watch a little "Gone With the Wind."

Southern Banana Pudding

Yield: 4 to 6 servings

Prep Time: 30 minutes | Chill Time: 4 hours

2 cups whole milk 2/3 cup granulated sugar ¼ teaspoon salt 1 egg + 1 egg yolk 3 tablespoons cornstarch 2 tablespoons unsalted butter 2 teaspoons vanilla extract

30 vanilla wafers 2 large bananas, cut into ¼-inch slices

¾ cup heavy cream, chilled ¼ cup powdered sugar 1 teaspoon vanilla extract

1. Heat the milk, sugar and salt in a medium saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar. Meanwhile, whisk the egg and yolk in a medium bowl until thoroughly combined. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds.

2. When the milk mixture reaches a full simmer, gradually whisk the simmering mixture into the egg mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla.

3. Strain the pudding through a fine-mesh sieve set over a medium bowl. Place plastic wrap directly on the surface of the pudding to keep a skin from forming.

4. Line the bottom of a 1½-quart serving dish with vanilla wafers. On top of the wafers, place a layer of the sliced bananas. Pour ½ of the pudding over the bananas, and spread to the edges of the dish. Repeat the vanilla wafers, bananas, and pudding again. Press plastic wrap against the surface of the pudding and refrigerate for at least 4 hours.

5. When ready to serve, whip the heavy cream with the powdered sugar and vanilla until soft peaks form. Spread on top of the pudding and top with crushed vanilla wafers. Store leftovers in the refrigerator.

Bless your heart.

xoxo

{Bon Bon}