It's been busy in my kitchen for quite some time now, but I'm still pushing through my quest to learn new techniques by using Alton Brown's "I'm just here for more food" book. It's the custard section now (I had to skip the foams because I didn't have some equipment - but I'll be getting back to that soon). Hasty pudding is an interesting recipe because it's basically banana pudding with just little differences to the recipe you would find on the cookie box. However, it worked out well because this came up right about the time of my Dad's birthday and he always loves banana cream pie and I thought I could work this in too. Since I've never made the pudding before, I'm not sure if I had the texture completely right - I forgot to check the temperature before I took it off the stove. But it was still a little "loose" after a couple of hours in the fridge so I decided not to try to use it in my pie and just go for the traditional cookie trifle. A little fresh whipped cream on top & yummy!
Making pudding from scratch can be a little daunting I think because of the tempering of the eggs into the milk. But it tastes so good when you get it just right. I've made vanilla pudding several times to use as a cake filling and I loved the banana variety. Alton suggested using banana liqueur "if you're feeling frisky" - I was, but I didn't have some and I didn't want to buy any since I didn't think I'd really use it very often. My solution was to use Malibu Rum and add banana flavoring to it. I used about 50/50 and put it into a sprayer to spritz my cookies. It turned out really well I think! Because I did still need a pie for my Dad, I also made a banana cream pie - using a traditional recipe he really likes but it all worked together for a nice banana themed weekend!
my kitchen helper is always ready to "rinse" the bowls
I like to decorate the edges of my pie crust
the beans I keep on hand to use over & over
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