Back in the Day Bakery’s Nana Pudding

By carvalhohm

Ingredients

• 8 egg yolks
• 1/2 cup sugar
• 5 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 cups half-and-half
• 2 tablespoons pure vanilla extract
• 3 1/2 tablespoons unsalted butter, at room temperature
• One 14-ounce can condensed milk
• 1 cup heavy cream
• 3 tablespoons confectioners’ sugar
• 36 Janie Q Shortbread Cookie Bars (recipe follows), crumbled
• 8 large bananas, sliced into coins
• 1 recipe Fresh Whipped Cream (recipe follows)

Details

Servings 12
Adapted from ezrapoundcake.com

Preparation

Step 1

For Pudding: In large heatproof bowl (like Pyrex or ceramic), whisk together egg yolks, sugar, cornstarch, and salt until well blended. Set aside.

In a medium saucepan, heat the half-and-half to its boiling point (do not let it actually boil), then whisk 1/2 cup into the egg mixture to temper the eggs.

Keep whisking as you add the rest of the half-and-half.

Set the bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water) and cook, whisking slowly, until the mixture has thickened. (This can take 15 minutes or more, so don’t panic! Look for the pudding to make big, slow bubbles, like lava. The cornstarch won’t start to thicken the pudding until it comes to a slow boil.)

Remove the bowl from the heat, and gently transfer the pudding to a fresh bowl, being careful not to scrape up any scalded pudding sticking to the bottom of your pot. (The pudding might seem a little thin. Again, don’t panic! It thickens even more when the whipped cream and cookies are added later and it sets up in the fridge.)

Whisk in the vanilla.

Let the mixture rest for 3 minutes to cool slightly, then whisk in the butter until it is melted and the pudding is glossy.

Place a piece of plastic wrap directly on top of the pudding so that a skin does not form, and let the pudding cool to room temperature, about 30 minutes.

Whisk in the condensed milk, and chill for 2 hours or overnight.

In the bowl of a stand mixer fitted with the whisk attachment (or in a medium mixing bowl, using a handheld mixer), whip the cream on medium speed until it starts to thicken. Add the confectioners’ sugar and beat until the cream holds stiff peaks.

Gently fold the whipped cream into the chilled pudding mixture. Put it back in the refrigerator to chill until you’re ready to put everything together.

To Assemble the Pudding: Spoon one-third of the pudding into a large serving bowl. (Don’t worry if the pudding seems a little runny. It will soak into the cookies and firm up as it chills.) Top with about one-third of the shortbread cookies, followed by a layer of sliced bananas. Repeat the process, ending with bananas. Finish with dollops of Fresh Whipped Cream. Covered with plastic wrap, the pudding will keep, refrigerated, for up to 2 days.

+Janie Q Shortbread Cookie Bars:+

Makes 48 bars

1 pound (4 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon salt
4 teaspoons pure vanilla extract
4 cups all-purpose flour

Place rack in lower third of oven, and preheat oven to 350 degrees. Line 18x13″ cookie sheet with parchment.

In bowl of stand mixer fitted with paddle attachment (or in medium mixing bowl, using handheld mixer), cream butter, sugar, salt, and vanilla together on medium speed until light and fluffy, 2 to 3 minutes.

Grab rubber spatula, and scrape down sides of bowl.

With mixer on low speed, add flour in thirds, beating until incorporated, 1 to 2 minutes.

Finish mixing by hand to make sure the dough is thoroughly mixed.

Press dough evenly into cookie sheet. Bake for 25 to 30 minutes, rotating pan halfway through baking time, until golden. Remove shortbread from oven and let cool completely. Cut into 2-inch bars. (You should get 48 bars. Banana pudding only needs 36, so feel free to go crazy with remaining 12.)

Storage: These bars will keep for up to 5 days stored in airtight container at room temperature.

+Fresh Whipped Cream:+

Makes about 3 cups

2 cups heavy cream
1/4 cup confectioners’ sugar

Using stand mixer fitted with whisk attachment (or in large mixing bowl—using handheld mixer), whip cream on medium speed until it starts to thicken.

Add confectioners’ sugar and beat until cream holds nice soft peaks.