June Naylor 2015-07-01 06:00:29
Billy’s Banana Pudding Putting his twist on a timeless dessert as popular as the pecan-smoked meats at his Billy's Oak Acres BBQ, pitmaster Billy Woodrich reworks banana pudding to make it his own. Yeah, there's a boxed pudding mix in play, but that time saver is easily excused by his clever inclusion of thick Mexican crema. Find several brands of crema like Cacique and La Vaquita in most grocery stores, along with the cajeta, or Mexican caramel sauce (Coronado brand is best) that Woodrich drizzles on top. Another variation on tradition comes in subbing homemade stamped butter cookies for vanilla wafers. Skip dessert? Not when it's this good. BILLY'S BANANA PUDDING Serves 16-20 • 1 large (3.4-ounce) and 1 small (1.5-ounce) package instant vanilla pudding mix • 3 cups whole milk • 1 tablespoon vanilla • 2 cups Mexican crema, divided use • 1 (14-ounce) can sweetened condensed milk • 2 cups heavy whipping cream, divided use • 6 bananas, peeled and sliced • Stamped butter cookies (recipe follows) or Pepperidge Farm Chessmen cookies • Cajeta or caramel sauce Whisk together instant pudding mix, milk and vanilla. Refrigerate 10 minutes. Using wire-whip attachment on stand-up mixer, combine 1 cup Mexican crema with sweetened condensed milk and beat until smooth and fluffy, about 2 t o 3 minutes. Mix in chilled pudding mixture and set aside. In another bowl, using whip attachment, whip heavy cream until thick and fluffy. Add remaining cup of Mexican crema, mixing well. Fold into pudding mixture. Using a 9x12-inch pan, layer pudding, cookies and bananas, finishing with pudding mixture. Cover and refrigerate 3 hours or until ready to serve. Top individual servings, cut or spooned from the pan, with additional whipped cream. Drizzle with cajeta or caramel sauce and arrange cookies on top. Refrigerate. To make the cookies Beat together % cup softened butter and % cup sugar until fluffy. Mix in 1 large egg and 1 tablespoon milk; set aside. In a separate bowl whisk together 2 cups flour, % cup cornstarch and % teaspoon salt. Combine wet and dry ingredients gradually till dough forms; refrigerate 30 minutes. Roll dough to %-inch thickness and cut dough using your favorite cookie square, round or rectangular mold. You also can use a plain cookie cutter. Brush with 2 beaten egg yolks. Place cookies on baking sheet lined with parchment paper. Bake for 10 minutes or until egg-washed portions are a light caramel color. Cool on wire rack.
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