This is my grandmother by the way. A beverage in a jar with ice and the straw
and lipstick on the straw is grandma Prue. I took that in a much more surreal way. No, grandma's still with us. Like I don't know like the spirit. Yeah the is it, this is my grandmother, like
she is here with us today. All iced coffee from this moment forward will
be referred to as Prue. Grandma, I love you. Hello, welcome to Home Movies I'm Alison Roman
and today we are making one of David's favorite desserts, Banana Cream Pudding. This isn't just any Banana Cream Pudding,
this is a coconut Banana Cream Pudding and even if you don't enjoy overly coconutty things,
I still feel like you will enjoy this because the coconut flavor is pretty subtle and it's
really there in the form of coconut milk just to kind of lighten up the pudding. For banana pudding lovers and coconut lovers
and coconut indifferent people, this is for you. The coconut agnostic, yeah thank you. I love pudding. David loves pudding, just found that out mere
minutes ago. Insert David here. This recipe first appears in my cookbook,
Nothing Fancy, also insert here. For each recipe in the book, I really gave it some thought of like what
would I serve to a large group of people either at the end of a dinner party or at a picnic
or whatever and to me like a giant bowl of layered pudding is sort of it. I think a lot of people think it's a banana
flavored pudding, it's not. It's bananas, it's cream, and it's pudding. We're going to start by making the pudding
because the pudding needs to chill for at least an hour before we can assemble it. You can't assemble hot pudding and whipped
cream and and think it's going to turn out well because it simply will not. Once you do that, you can let the pudding
hang out for a few days and that will be the hardest thing that you do the entire time. It is the most annoying part of the whole
process. It sucks, it's annoying because you're cooking
it over a hot stove. It's bubbling at you. You might like burn your arms uh you will
probably most certainly get it all over your stove or your countertops like it's it's a
kind of a messy process but Banana Cream Pudding is so so good. It is absolutely worth it and uh we're gonna
go for it. We interrupt this Banana Cream Pudding video
too no that sounds like I'm depressed. We are gonna take a Banana Cream Pudding pause,
a thing I just made up, so that I can tell you about a vitamin that I've been taking
for years it's called ritual and I love this vitamin because I feel like it has every single
thing that I need and nothing I don't. And the reason I know this is because I can
clearly see on the bottle and on their website exactly what I'm putting into my body. It's been the one thing that I feel like has
been a true hallmark of me entering an adult phase of my life, where I take a vitamin,
feels like very responsible. And this is what they look like they come
in this cute little clear jar, I don't know I think it's cute, and they're just these
little gel capsules. Honestly I've been taking these for about
three-ish years maybe four I don't know basically since they've been around. I was like a very early adopter. They came on the market as soon as I realized
that I needed to start taking a vitamin, it was very good timing this is a serendipitous
sponsored situation but it is a genuine situation. If you're curious at all and you'd like to
give Ritual a try you can head to ritual.com/alison and enter the code alison for 10% off your
first three months which I feel like is generally about the time that you'd need to say yes
I like this, yes it's worth it, what have you got to lose? All right let's make this pudding. Here we're using heavy cream and coconut milk. Egg yolks, we're gonna use eight egg yolks
here. Sugar and corn starch. And corn starch is to thicken it. Some people use flour. I find that it never really cooks out and
you kind of always taste like gummy and flowery but cornstarch just kind of makes it thick. I'm also going to flavor this pudding with
a little bit of brown sugar, which is going to get added at the end and that's just kind
of adding like a complexity to the pudding that otherwise would just be like kind of
one note. The butter gets added at the end and that's
just to sort of add additional richness and help it set it's going to be that much thicker
because you'll have that added body from the butter. And a very small pinch of turmeric and that
is because I like my Banana Cream Pudding to look really yellow. I worked at a bakery once where we would add
yellow food coloring to our Banana Cream Pudding because you want your Banana Cream Pudding
to look yellow and vibrant. This is a totally superfluous addition. It doesn't make or break it if you don't want
to add it if you don't have any, do not go out of your way, it's not something that I
do often I almost never add something just for color but this is like a very rare exception
to the rule. Okay so eight egg yolks. My separating technique is just to separate
the egg yolk from the white in the shell. I don't like to use my hands. I find this to be like a very therapeutic
task. One of the first things that I ever like remember
doing in a kitchen is making ice cream base. I was taught to stack my eggshells like this
which is very like tell me you're a Virgo without telling me your Virgo. Did you know that also if you get egg yolk
in your egg white, like if you're using these for meringue, you can always just take your
eggshell and fish out the egg yolk. It's like a magnet. It's like the only way to get egg yolk out
of your egg whites, it's pretty cool. Corn starch every time you use it will just
absolutely get everywhere, it's just a fact of life and it's something that you have to
accept. All you Aries out there are probably loving
it. You chaos freaks. I'm in Aries uh moon so. That tracks. Yeah I have like the neurosis of a Virgo with
the chaos of an Aries and it is a blast. So I'm gonna put half of our sugar into this
bowl and half of our sugar into this pot where I'll eventually add the dairy. So I'm going to whisk this together and it
looks really thick and sludgy at the start and like lumpy and weird but it will smooth
out and become really nice and thick. And as it sits the sugar will start to dissolve
slightly. You don't want to let it sit too much though
because the sugar will eventually cook the egg yolk and we don't want that. You know you're done whisking when everything
is just smooth and there's no like obvious lumps of sugar or corn starch. We're done here okay so I'm just going to
set that aside while I do my dairy mixture. These egg whites I'm just gonna put in the
fridge so I can uh whip up some sort of cool omelette later. I'm using just like a regular four quart pot. Two cups of heavy cream. This heavy cream is so heavy oh my god as
you can see me putting it into this container totally unnecessary. Waste of my time and I dirtied something in
the process so feel free to just skip that step if you're at home watching and know that
one pint is two cups. I'm gonna add two cups of coconut milk. Shake well before using. And you want full fat coconut milk, do not
use the fat-free or reduced fat coconut milk, it will not work, this is not the time, I
don't know that it's ever the time so I'm gonna whisk that together, I'm gonna add a
small amount of turmeric, of salt, and a teaspoon of vanilla extract. I haven't made this in a really long time,
I'm actually thrilled. Don't go overboard on the turmeric right now
it doesn't look like much but once it heats and cooks with the egg yolks, it's gonna sort
of like activate and turn a very, very vibrant yellow. So we are heating all this stuff over like
a medium heat. We basically want this to just come to a bare
simmer and then we're gonna temper it in with our thickened egg yolk mixture, return it
back to the pot, and that's where it becomes a pudding. I should mention if you didn't have coconut
milk or you really, really don't like the flavor you can definitely just use regular
milk. And if you don't have heavy cream, you can
also use a full total of uh half and half like there's a lot of flexibility here. Okay so once our pudding is properly thickened
and we're about ready to chill it I'm gonna add brown sugar and butter. And the reason these ingredients are added
after or not before um brown sugar has acid in it and when you add brown sugar to dairy
it basically curdles the dairy so adding this after it's been thickened and stabilized is
going to season it with a flavor of brown sugar without running the risk of acidulating
the milk and curdling it. The more you know. We are almost here we're basically looking
for this to start steaming. I'm trying to see if you can see it. No I mean you can just tell, like your pot
is is very hot. This milk, she's hot. And now I'm going to slowly put this into
the egg yolk mixture. You can use a ladle if you want. And this is called tempering. And if I were to pour this whole thing into
the egg yolk mixture you run the risk of cooking the egg yolks um rather than gradually heating
them. Any time you're working with raw egg yolks
and fat or heat or whatever you would want to just kind of like be cognizant of not shocking
them. You want to treat them gently. So most of our milk mixture has been added
to the egg yolks. Everything is very smooth and delightful. And now I'm just going to add the rest of
this back to the pot. This is you know again annoying but you do
have to sort of babysit the pudding the whole time. And see it's already a really nice yellow
color. It's not obnoxiously yellow but it reminds
me of bananas and that's always the goal. To be reminded of bananas. And sort of as soon as you see that first
bubble pop up, that's when we know that it's properly thickened. Cornstarch needs to and flour and most thickeners
need to reach the boiling point for it to be properly thickened and activated and kind
of cooked out that starchy flavor, so doing this more gradually lower and slower and whisking
constantly to make sure that nothing's cooking on the bottom is really important. And sometimes you just I like let it sit and
I'm like oh am I seeing a bubble, is it boiling yet? I'm a scientist. See? It's boiling. Uou boil it for like a minute just to make
sure that the whole mixture has come up to that temperature and it has. I'm gonna kill the heat. Taking it off the heat. Oh I should have done this earlier. Quarter cup of brown sugar. And that butter. It smells really good already. Someone told me this was their favorite dessert
that I've ever made and that they can't understand why not more people are making it but it is
not as easy as like a one bowl cake. And so we just whisk that. We eye until all that sugar is dissolved and
all the butter has melted which it has because this is hot as hell. So now we're gonna pour it into this baking
dish. I find it to be really useful instead of pouring
it back into a bowl where it's very deep spreading it into a baking sheet where it's flat is
just gonna make it cool down so much quicker so you'll have pudding sooner. Damn I'm pumped to eat this to be honest. And the next thing we'll do is put plastic
wrap on top of this because already you can see like pudding likes to form a skin a really
gross term that for whatever reason we apply to pastries that rubbery chewy sort of top
layer. And putting plastic wrap directly on top of
the pudding as it cools sort of prevents that from happening. So you just want to press directly on top
of it like that. And honestly the feeling of hot pudding beneath
a layer of plastic wrap. You have not lived. Oh my god. it's weird right? Yeah. Yeah I guess. Yeah feel it. It's like. It's very hot. Yeah okay so I'm gonna put this in the fridge
to chill it will take at least an hour but if you can give it more time that is great
too and we will see this later um when all we'll have to do is whip our cream, cut our
bananas, and assemble our pudding. Okay our pudding is chilled, um I'll show
you that in a minute. The only other thing we really have to do
is whip our cream, um if you remember from Key Lime Pie, I don't know how else to do
it. I like to cut my heavy cream with yogurt. The reason I do it is not for any other reason
other than I truly find it more enjoyable to eat and I feel like I can eat more of it. I'm gonna whip two cups of heavy cream first
and unlike that first time, I'm just gonna pour it directly from here because I know
this is two cups. You said, David said that I only like things
if they're hard, like to do like I can't enjoy something if it's easy, and like case in point,
this thing, where like I have a KitchenAid. It's literally right there next to an outlet. I like this. I'm not honestly trying to prove anything,
I just, I, I thought I forgot how much harder it is to do two cups of cream as opposed to
one cup. Our cream is whipped. So we have two cups of cream. I whipped it to medium stiff peaks then I
added a half cup of powdered sugar and then one cup of full fat Greek yogurt and I'm just
gonna whisk it. This pudding feeds a lot of people. It's kind of like not worth it to make Banana
Cream Pudding for fewer than like a group of 20. It has like a slight peak, it's like thick
but still spoonable, and soft and again small pinch of salt. We're going to slice bananas and toss them
in some lime juice and that does two things, that prevents them from oxidizing um you could
also use lemon juice if you like but I think lime and coconut go really nicely together. The acidity that you add to the bananas kind
of make this whole thing a little bit more well seasoned. Everything kind of feels like a more complete
dessert rather than just like sweet flavors. And you don't want to slice them too thick. I've seen some people when doing Banana Cream
Pudding like kind of slice them really long ways. I've also seen people do this. Which I don't like because when you, when
you go into it, the bananas break and like make the pudding all crazy. Yeah so like honestly I'm like a fan of just
old-fashioned like slight bias. We're talking a quarter inch thick, not too
thin. If they're too thin, they just sort of end
up disappearing into the pudding which is maybe your goal it's not my preference. Not to brag but these bananas are kind of
perfect. They are firm but also obviously ripe as a
kid I would like peel these off and like save them, isn't that weird. Now that's a lime. I've heard that if you are having trouble
with limes you can microwave it and it'll give you more juice. I just toss these. The juice will get all over them you can taste
one. Mmm limey. Pudding time! Yay! Oh so satisfying. It's like doing a face mask. Nilla wafers are such a good cookie. They remind me of my grandma. You could do this in anything you wanted. If all you had was something like this, I
would transfer your pudding to a bowl and then layer it in here and a lot of people
like to serve the banana pudding in like a big dish, I like to do mine in a big bowl,
almost like a trifle. I'm gonna do it uh a layer of pudding, a layer
of wafers, a layer of bananas, and a layer of whipped cream, and then just repeat. Uh pudding um. No I know, I just already built the top layer. I think I would do like wafers, pudding, banana
cream. It's just so it doesn't go cream pudding like
there's like a nilla or a banana between the layers of cream and pudding. I should have written it that way cookbooks
they're imperfect just like all of us. Slippery little suckers I suppose you could
do this with like a spoon but to me it's like an experience that you should have with your
hands. Nothing but you the bananas. That cream. I think that the mistake I always make with
these layered desserts is that I always put more on the bottom, so that by the time I
come around to like finishing it off, I'm like oh I should have saved some more of that. So I'm not gonna repeat that mistake. Annoyingly this should sit for a while and
like it kind of needs to like settle into each to itself. All right, last of the bananas. And then we top this with whipped cream. Mmm. Looks so good. All right and it's done. We're gonna let it chill. Welcome back to part three of Banana Cream
Pudding. We have made the pudding, we've assembled
the pudding. And it's pudding. Pudding, pot pudding, pudding, pudding weights
for nobody. What even is a pudding? Saying that word many times is a trip. You can garnish this with whatever you want
you can also leave it completely uh natural but I like to garnish it with just a little
cherry. Boop. But how cute is that? I find it like very funny and almost like
more appealing. This austere. And this is the kind of dessert that I would
suggest people just like get a bunch of bowls and go to town on, depending on how close
you are with these people, but I'm gonna go ahead and scoop it. I want to mention that this has been sitting
for about 12 hours. So minimum two hours and that allows like
everything to kind of like settle into each other soften the cookies a bit. Anything over 36 hours you get into really
kind of mushy territory but maybe you like that. After all it's a bowl of pudding, what could
possibly go wrong? So when you've got in there you can see like
all the nice little layers. The bananas are soft but have texture. The cookies are soft but have texture. But the pudding and the whipped cream are
just soft it's like subtle texture. Imagine having any sort of dinner party or
doing anything and like at the end of the night this comes out? Oh my god, pinch me. Prue give me strength. What an unexpected bit. My not deceased grandmother as iced coffee
bit is really doing a lot this morning.
