You already know all about this gluten free banana pudding, so it really needs no introduction. Right? Gluten free ‘Nilla wafers are all you really need to make gluten free … more
You already know all about this gluten free banana pudding, so it really needs no introduction. Right?
Gluten free ‘Nilla wafers are all you really need to make gluten free banana pudding.
When I posted those Nilla Wafers, you told me about banana pudding. The wafers of your imagination were soaking up the puddin’ and all the nostalgia, getting mushy and delicious. Well, they’re here now, and I hope you don’t wait another moment.
6 tablespoons (72 g) sugar
5 1/2 tablespoons (48 g) all-purpose gluten-free flour (the basic, xanthan gum free blend works best)
1/8 teaspoon kosher salt
4 egg yolks
3 cups (24 fluid ounces) milk
2 teaspoons pure vanilla extract
2 tablespoons (28 g) unsalted butter
2 teaspoons dark rum (optional)
15 to 20 gluten-free ‘nilla wafers
3 ripe (but not overripe) bananas, sliced into disks
In a large saucepan, whisk together the sugar, flour blend and salt. Add the egg yolks, and mix to combine. In a separate, medium sized saucepan over medium heat, bring the milk and vanilla to a simmer. Remove the pan from the heat.
In a slow pour, slowly pour 1/4 cup of the warm milk mixture to the sugar-flour-salt-egg yolk mixture in the large saucepan, whisking constantly. Place the large saucepan on the stove, and turn the heat to medium-low. Whisking constantly, add the rest of the milk mixture in a slow pour to the large saucepan. Continue to whisk over medium-low heat until the pudding begins to thicken (about 2 minutes). It should not be very thick, as it will thicken upon standing after being removed from the heat. If the pudding does not seem to be thickening, add the final tablespoon of flour, continuing to whisk. Remove the large saucepan from the heat, and stir in the butter and the (optional) rum.
In 4 to 6 separate small containers, or one large container, place a layer of nilla wafers, then a layer of banana slices, and a layer of pudding. Repeat the wafer-banana-pudding layers until you reach the top of the container. Refrigerate the mixture until chilled, at least one hour. Top with (optional) whipped cream before serving.
P.S. If you haven’t yet, please pick up a copy of My Cookbooks! I can’t keep the blog going without your support.