I used to pride myself for not being a “sweet” person. I could care less if I had dessert or not. Slowly my habits have changed and now I crave desserts everyday!! What happened to me?? Okay, I do know what happened… I met Paul! See, he loves to have something sweet every day usually late at night. One thing I do admire about him is his ability to eat sweets in a controlled manner. He only eats ONE cookie, or one small piece of chocolate, or a small quantity of dessert. That my friends, is hard to do for most people. The majority don’t know when to stop! He definitely has the right habit where he enjoys treats but in a controlled manner. That’s what I call healthy mind/healthy eating.
So slowly I’ve been picking up on the habit of having something sweet each day. The difference is that I like to make my own since I have so many recipes I want to try. As I mentioned before, the key for me is to make dessert then share with my friends and family so that I’m not tempted to eat the whole thing!
My favorite desserts are bread pudding & banana pudding. Last Saturday we went to Joe’s Farm Grill for my cheat meal and ordered their banana pudding for 5 bucks… let me tell you, it was not worth 5 bucks. I was very disappointed to say the least. Everything else that we have tried there is delicious. So they failed in the dessert department.
Sooo what’s a girl to do? Make her own banana pudding! And oh my! I’m so glad I did! This is wicked good! Give it a try… I promise you won’t be disappointed.
Microwave Banana Pudding
2/3 cup sugar
3 egg yolks
3 tablespoons flour
2 cups milk (skim, 1%, 2% or whole)
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2 tablespoons butter
2 medium bananas
vanilla wafers (I used reduced fat Nilla Wafers)
First: Add sugar, egg yolks, flour, milk and salt to a blender or food processor bowl. Pulse 5 times until mixed well. Pour into 2-quart batter bowl. If desired, pour through a strainer into batter bowl.
Second: Microwave on high 4-5 minutes. Stop and whisk well. Microwave for 2-3 more minutes stopping and whisking when pudding starts to rise up in bowl or at least once a minute. When mixture thickens enough to coat a spoon (see picture), remove from microwave and whisk till smooth.
Third: Allow pudding to cool a bit before adding butter and vanilla. Whisk well. Place a sheet of plastic wrap on top of cream and allow to cool to room temperature. If you are in a hurry, set bowl in sink of ice water for faster cooling.
Cover bottom of 1 1/2 quart dish with thin layer of custard.
Add layer of vanilla wafers or shortbread followed by layer of sliced bananas.
Add 1/2 of remaining custard, followed by another layer of vanilla wafers and bananas.
End with a layer of custard.
Cover with plastic wrap placed in a way that it touches the surface of the custard to prevent a skin from forming. Chill at least 2 hours. Overnight is even better–especially if using vanilla wafers. Serve with whipped cream.
Note: I only used one layered since my dish was kind of big so I had to spread the mixture more than I wanted to. Next time I will use a smaller dish or I will double the recipe…hmmm… I think I will double the recipe lol!)