In Melissa Sperka's new book "Melissa's Southern Cookbook: Tried and True Family Recipes" she writes, "Banana pudding is an obsession and I’ve never found a
variation that I didn’t like. Clearly,
I’m not alone. Banana pudding is so popular that you’re likely to find several
proudly displayed on the dessert table at any special get-together."
"Traditionally, this is a layered dessert very
much like a trifle, making it the perfect choice for these easy-to-assemble
parfaits. It’s the luscious homemade vanilla custard that sets this banana
pudding apart, and the parfait glasses make for a spectacular presentation,
too," she adds.
1. In a medium-size mixing bowl, whisk together the evaporated
milk, sugar, flour and salt until the sugar has dissolved and no lumps remain.
Pour into a heavy-bottomed saucepan and cook over medium-high heat, stirring
constantly to prevent sticking, just until warmed.
2. In the same mixing bowl,
whisk together the egg yolks and half-and-half. While whisking, gradually add
to the warmed mixture in the saucepan.
3. Lower the heat to medium and gently cook, stirring, for 10 to
15 minutes, or until thickened.
4. Remove from the heat and add the butter and vanilla. Mix well.
5. If the custard appears lumpy, press through
a fine-mesh sieve to smooth.
6. Pour the custard into a bowl and press a piece of plastic
wrap on top. Allow the custard to cool slightly while you prepare the remaining
7. To assemble, arrange three or four whole vanilla wafers in
the bottom of each parfait glass, reserving eight whole vanilla wafers for
garnishing. In a separate bowl, crush all the remaining vanilla wafers.
8. Over the whole vanilla wafers, add a layer of sliced banana
(about 4 slices per layer), then cover with about ¼ cup of warm custard. Repeat
the layers, beginning with crushed vanilla wafers. Reserving ½ cup of crushed
wafers for the top plus 8 whole wafers for garnish, continue layering until all
the ingredients have been equally divided among the parfait glasses ending with
9. Top each parfait with a dollop of whipped cream. Sprinkle
each with the reserved crushed vanilla wafers and garnish with 1 whole wafer.
10. Chill until serving.
Cook’s note: Depending on the size of the parfait glasses, the yield may