History seems to suggest that Banana Pudding originated in the Southern States.Povijest izgleda da sugeriše da je Banana puding nastao u južnih država.It is really a trifle as it combines layers creamy vanilla pudding with slices of sweet banana and vanilla wafers (or ladyfingers). This is the ultimate in comfort food; easy to make, uses simple ingredients, and tastes fabulous.To je doista smijurija jer kombinira slojevi kremast vanilije puding s kriški slatka banana i vanilija vafli (ili ladyfingers). To je ultimativna utjeha u hrani, lako za napraviti, koristi jednostavne sastojke i okusa legendaran.I like to dress the top of each pudding with dollops of whipped cream and grated chocolate.Sviđa mi se haljina na vrhu svake od dollops puding sa šlagom i čokoladom grated.
The vanilla pudding we are making here is really a 'cooked' custard. U vanilija puding smo ovdje je odluka zapravo "kuhani" krema.There is only one real difference between a pudding and a custard and that is cornstarch (corn flour). Postoji samo jedan pravi razliku između puding i krema i to je kukuruzni škrob (palenta).Cornstarch is added to a cooked pudding so it becomes thick enough to eat with a spoon. The important thing is that they have to be cooked carefully as we do not want lumps or even worse, scorching. So keep the heat fairly low and use a heavy bottomed saucepan, making sure that you stir constantly with a large heatproof rubber spatula. When stirring it is important to reach the bottom, sides and corners of the saucepan to prevent the pudding from sticking and scorching. Kukuruzni škrob se dodaje na kuhani puding tako da postane dovoljno gust da jede s žlicu. Bitna stvar je da oni moraju biti kuhani pažljivo jer mi ne želite lumps ili još gore, užasna. Tako zadržati toplinu prilično niska i koristiti teški bottomed tava za umake i provjerite da li promiješati stalno s velikim heatproof gume lopatica. Kada podsticanje važno je da dođete do dna, strane i ugla u lonac za pirjanje da spriječe puding od lijepljenje i užasna.Once the pudding has become thick, like mayonnaise, remove it from the heat and add the butter and vanilla extract. Nakon što je postala gusta puding, poput majoneze, ukloniti ga iz topline i dodati maslac i ekstrakt vanilije.Then strain the pudding to get rid of any lumps that may have formed. Zatim procijediti u puding da biste dobili osloboditi od bilo koje lumps koji svibanj imati formirana.
If you are using Ladyfingers, instead of vanilla wafers, I like to use a commercial brand because they are thicker and their texture, crisp yet very absorbent, keeps its shape . Ladyfingers are finger-shaped cookies that are about 3 1/2 inches long and 1 inch wide (8 x 3.5 cm) that are made with a sponge cake batter. Ako koristite Ladyfingers, umjesto od vanilije vafli, Volim koristiti komercijalne marke jer su deblji i njihova tekstura, ali vrlo svjež upija, drži svoj oblik. Ladyfingers su prst u obliku kolačiće koji su oko 3 1 / 2 inča dug i 1 inčni široki (8 x 3,5 cm) koje su izrađene s biskvit torta tijesto.They are called Savoiardi in Italy and are so named because they come from Savoy Italy.One se nazivaju Savoiardi u Italiji i zove se tako jer su došli Savoja od Italije.
Banana Pudding: In a large stainless steel (or heatproof) bowl whisk together the 1/3 cup (65 grams) sugar, cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120 ml) of the milk. Set aside while you heat the rest of the milk and sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.Banana puding: U velikom inoxa (ili heatproof) zdjelu umutiti zajedno s 1 / 3 čaše (65 grama) šećer, kukuruzni škrob, sol, jaja, jaja i žumance. Izlupati u 1 / 2 cup (120 ml) i mlijeko. Postavi stranu dok vam toplina je počinka od mlijeka i šećera. Jeste spremni kaznu srednje veličine i zatezač zdjela kao morat ćete naprezati se puding nakon što je kuhan.
First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching.Prvo, ispiranje srednje veličine teških tava za umake s hladnom vodom, a zatim istresti na višak vode. To korak sprečava mlijeko od užasna.Then pour the remaining 3 cups (720 ml) of milk, along with 3 tablespoons of sugar, into the saucepan and bring just to a boil.Zatim izlije preostale 3 šalice (720 ml) od mlijeka, zajedno sa 3 žlice šećera, u lonac za pirjanje i dovesti samo do kuhati.Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.Postupno sipati u vruće mlijeko u smjesu od jaja, whisking stalno, dok je glatka smjesa. Prenositi puding smjesu na čisto velikih, teških bottomed tava za umake i mjesto iznad srednje-niske topline.Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2 minutes). Remove from heat and whisk in the butter and vanilla extract.Cook, podsticanje stalno, dok se smjesa thickens na dosljednost majoneza (oko 2 minute). Ukloni iz topline i umutiti u maslac i ekstrakt vanilije.Pour through the strainer to remove any lumps that may have formed during cooking. Cover and place in the refrigerator to chill for an hour or two (or even overnight).Liti kroz filter za tekućine za uklanjanje bilo kojeg lumps koji svibanj imati formirana tijekom kuhanja. Pokrijte i stavite u hladnjak da se hladi za sat ili dva (ili čak noćenje).
To Make Banana Pudding Trifles: Take 6 or 8 bowls or wine glasses (depending on size) and place a few vanilla wafers or ladyfingers in the bottom of each trifle glass.Da bi Banana puding Trifles: Uzmite 6 ili 8 čaša vina ili naočale (ovisno o veličini) i mjesto nekoliko vanilije vafli ili ladyfingers u dnu svake šaliti stakla.Spoon a little of the custard over the cookies. Peel and slice the bananas and place a layer of bananas over the custard in each bowl.Žlica malo od krema preko kolačića. Oguliti i banana i rotacijom igrača u suprotnom smjeru na mjesto sloj banana nad krema u svaku zdjelu.Place another layer of custard and bananas, then finish off with a layer of custard.Mjesto drugi sloj krema i banane, a zatim isključite završiti sa slojem krema.The puddings can be eaten right away or placed in the refrigerator for several hours.U puddings može se jede odmah ili stavljen u hladnjak na nekoliko sati.Just before serving garnish each pudding with a dollop of softly whipped cream and grated chocolate.Neposredno prije posluživanja ukrasiti svaki puding sa trunka od nježno grated šlagom i čokoladom.
Makes 6-8 servings.Stvara 6-8 servings.
Source:Izvor:
Gourley, Robbin.Gourley, Robbin.' Sugar Pie & Jelly Roll '.'Sugar Pie & Jelly Roll ".Algonquin Books of Chapel Hill.Algonquin knjige Kapelica Hill.Chapel Hill: 2000.Kapelica Hill: 2000.
Sax, Richard.Saksonac, Richard.' Classic Home Desserts' .'Classic Home deserti'.Houghton Mifflin Company.Houghton Mifflin Company.New York: 1994.New York: 1994.
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