I wished my mother a Happy Birthday a few days ago on a Skype web cam call. She lives in Ohio and I live in Massachusetts, so thanks to my sister and her laptop, we were able to sit and chat face to face. Before my call, she had a web cam conversation with my daughter in South Korea. It certainly makes the world a smaller place. After our conversation, I ran down to my local market for a few things and saw vanilla wafers on sale beside nice ripe bananas. Serendipitous, I thought. My mom used to make Banana Pudding with vanilla wafers often, but I haven't had it in quite some time. I felt a tugging......growing up in a large family, our desserts were never fancy individual ones. We had desserts to feed a crowd that were made in sheet pans or pie plates. Today I wanted Banana Pudding, and there isn't a crowd to feed anymore. I put the vanilla wafers in my shopping basket along with some bananas and whipping cream. I went home and made individual Banana Puddings, topped with whipped cream instead of the traditional meringue. Having Pam's Chocolate Chip Strawberry Shortcakes in my mind, I added mini chocolate chips into the layers. Bananas and chocolate are a marriage that works! I couldn't wait to dig my spoon into the pudding. I'm surprised it made it to the picture phase! One bite took me back in time, as a certain song will bring back a moment from the past. I think I'll make it more often.
Banana Pudding With Chocolate Chips
3 cups Vanilla Custard Pudding
about 50-60 vanilla wafers (depending on size and shape of bowl)
1 cup mini chocolate chips
about 2 cups freshly whipped and sweetened cream as a topping
chocolate shavings to garnish
Vanilla Custard Pudding
2 cups whole milk
1/3 cup sugar
3 egg yokes
2 tablespoons corn starch
2 tablespoons butter
1 teaspoon vanilla
Stir the egg yokes with a whisk to break them up. Whisk the egg yolks with 1/4 cup of the milk and strain through a fine-mesh strainer to get any bits of egg white. Mix this strained egg mixture into the remaining milk in a saucepan. Add the sugar and cornstarch. Cook, whisking constantly, over medium heat until it comes to a simmer and thickens just enough to coat a wooden spoon. Whisk in the butter and vanilla just until the butter is completely incorporated. Reduce heat to simmer and cook a few minutes more, until thickened.
Makes about 3 cups.
Written and photographed by Diane.
Download Banana Chocolate Chip Pudding (pdf)