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- Hello, everyone. My name is Rome and you're back in my kitchen in Seattle. And today we're doing something that's very special, childhood classic for me. Okay, something my mom would make for me and my siblings growing up. For just like, milestones in our life. Okay, whether it's graduation, cookouts, barbecues all these things, all right? This is the brand that we would use. We are not getting paid for this. There's nothing, you know what I'm saying? It's from the kindness of my heart from Nilla to you. And what I'm going to be doing is trying to just pay homage to this. The recipe, pretty much the recipe that's on the back of Nilla pudding. She would put a little bit of nutmeg on top, little cinnamon, little spice, all nice, okay. So this is just me paying homage to that, and trying to recreate it. Show you how I make banana pudding as a grown ass man, okay. So let's get to it. And my mom would always use the vanilla flavor jello pudding box. I know that they do make a banana cream one which I think goes with the Nilla wafer one, but growing up, we would always use this, so that's why I want to be making it for you how we had it as kids. Some milk. There we go. Now the color changing. Mix for two minutes so it becomes this thicker. Then a pack of Snicker, okay. So it says to let this set for about five minutes so I'ma throw this in the fridge, Let it set a start chopping up the bananas again. The cookies ready, though. All right. So when it comes to Nilla wafers, okay this right here is a classic. You can't make banana pudding without Nilla wafers, okay. And one thing for sure, I know I want to do for my recipes, I'm going to keep using Nabisco brand Nilla wafers. You can use off brand too, doesn't really matter, but I will not be making my own Nilla wafers. Just a heads up, because this is good. You don't mess, sometimes you don't have to mess with a, with a good thing, all right. You got a lot of like, exposed places. I think this just helps to way for soak up all that good good, okay. Let's taste it. Very soft, kind of melts in your mouth as you're, you're working it around now, okay. Getting vanilla sugar and that's really it. Super straight forward cookie. Put in a set looking nice. Unctuous, creamy. A jiggle, jiggle, wiggle, wiggle, wiggle. Uh, Jason Derulo. Okay, creamy, vanilla-y, cold, okay, it tastes like ice cream, honestly. So we have everything we need, cookies in a little container for easier access. Bananas, we're just going to assemble, okay. First we're just going to do cookies. I'm filming alone today, all right. Banana pudding is something you could eat alone, okay, and it just heals your soul, okay, soulful. That's what we're doing here. So I bananas and some cookies, some bananas. Throw out like that. Now I have a good amount, I just use four bananas cause like bananas. This is not the recipe that's on the box either. The box recipe shows you how to make your own pudding, So this is just like, my mom would freestyle it just like this. And ain't nothing wrong with that, all right. Fight me in the comments, I'm ready. Hit it with a little bit of that pudding dough and that way these cookies will just sop it all up. Okay, As you let this set, okay I'm just going to finish off this pudding. This right here could feed the whole globe. Hey, during this, up to the block, the block party, they ain't going to be like, "yo you ate the damn pudding, oh man, My grandmother could make you a plate though. We got something over there. You just go, go ahead." We got some banana pudding for best results, you're going to want to let this sit for a few hours. Okay? That's the best way you want to serve this in your fridge, cold All right, guys let me tell you what goes into my banana pudding, okay? The ingredients are very simple and everything that I'm going to be showing you here for my dish that I'm making. The banana that I'm putting in is going to be a two times batch, okay? So the recipe I'm going to be giving you as a one times back cause let's get to it in the knee. Three large eggs, okay? About three fourths, cup of sugar, one fourth cup of all purpose flour. You're going to need one fourth teaspoon of salt. Very important. Do I need three cups of milk? You can use a two percent. If you have that, if you want to look into any other, any other alternatives, I think you can too. Hey, I think it would be fun. A little coconut milk, a little almond, a little ooh woo woo, but I'm using whole milk. Put the one teaspoon of vanilla extract. One 14 ounce can of sweetened condensed milk, okay? Then only need one and one third cup of heavy whipping cream You're gonna need six tablespoons of powdered sugar. A eight ounce box of vanilla wafers, something like this, okay. You're going to need four to five large bananas cut into one-fourth inch slices, okay, little thick coins, okay. Two and two pods of fresh vanilla bean, so keep that in mind. We have the extract in there, and we have the bean. They're gonna serve two different purposes. They're going to come into different stages in this recipe. So in a small bowl, you're going to want to whisk together your eggs with all of them, set that aside. In a large sauce pan, you're going to combine your sugar, flour, and salt. You're going to whisk in the milk. (soft pew pew pew pew noises) You're going to cook that over medium heat and so it begins to thicken and just begins to boil. And then you're going to slowly put a small amount of that mic, that milk mixture inside of the eggs that we thought we'd set aside earlier. And you're going to want to do this bit by bit. This stuff is hot. Technique that we're doing here is called tempering. Okay, so you want to acclimate the eggs to the heat of the milk. So you want to do that bit by bit. If you were to pour all of it in there, your eggs would cook, it would be scrambled. It would be, (sound of disgust) That's not what we want. So we're learning things, okay. And we take your time. Then you're cooking it, cooking with love and it takes time. This is one of the most crucial things. If you mess this up, you're gonna have to start all over again. Then you're going to pour the entire mixture of that into the pan and whisk constantly, so the eggs that you've got in the bowl that are more or less the same t- the same temperature has a milk and flour mixture. You're going to pour that bowl into the pan and you're going to return that to the heat. So you're going to be whisking it constantly. You're going to bring that back to a gentle, boil. Medium low heat, and then reduce it to low. And you're gonna- and while you're doing that, You're still going to be starring constantly. Stirring, stirring, stirring. You're going to, you're going to cook for another two minutes, about two, three minutes and then you're going to remove it completely from the heat. And that's when you add your vanilla extract. Keep in mind when you're pudding is cooling is going to become thicker, all right? So it may not look all the jazzy right then but, as it cools down, it will begin to thick, thicken, so keep that in mind. Are you going to allow that to cool for about 15 minutes and you're going to start occasionally. So you watch a little TV. You watch a little Center. You come back, you stir. You watch a little bit more Center, you come back and you stir. Once that gets to the cool room temperature you're going to add a can of sweetened condensed milk to that. You're going to stir that up. All right, when your pudding gets to room temperature. We're going to start making the whipped cream, okay. Super easy. If you haven't whipped cream. I'm going to be using the KitchenAid. You're going to add the heavy cream. You add the powdered sugar and the vanilla bean split and de-seed it. You're going to want to scrape all those beans out of your vanilla bean pod. Okay? And once you do that, don't throw away your vanilla beans. There's things you can do with that, all right. I like to make a, a syrup a simple syrup, all right? Don't be wasteful. Vanilla beans are very expensive. we wants to make sure you use every single bit of it. Can't get your hands on another bean, you're perfectly fine. Putting more vanilla extract in it I was just making plain whipped cream. The choice is yours. Now that you got your heavy cream and your powdered sugar in the bowl, with your beans split, all the season there, you're going to want to whip that on medium high, okay? Or mix it with your hand, with your whisk until you get a stiff peaks. You really want to make sure you pudding is cool before you put the whipped inside of that cause then it'll just turn into my (floppy noises). Like Jabba the Hutt, don't want that, okay? Then you're going to pull up that, gently folding whipped cream in two parts. So you put a little bit, you know, whip it. Then once that's thoroughly incorporated, you'll take more, you take the rest of it, put in there, mix it all up. Mix it all up. Now it's time to assemble, right? You got your bananas cut up, (indistinct) have those cut up. You got your cookies, you got your pudding. The longest part of this recipe is to pudding it'll around a take about an hour and some change. I feel like it's cooling. Or we could throw it in fridge, expedite that, but now you're ready to assemble, okay. An ungreased nine by 13 baking dish. I'm using like a trifle dish justice recipes the size of your dish, okay. Gonna make sure, you're gonna want to a, add a layer of just Nilla wafer at the bottom, boom. Then banana slices, then you're pudding. And you're going to just, you're going to repeat boom, boom, boom, boom, boom. It's going to be cookies, banana, pudding, cookies, banana, pudding. Then and sometime like to do cookie, but I like to do banana, cookies, pudding. You know what I'm saying? You switch it up, like yeah, okay? How do you want to do it? There's no, this, there's is no rules to this. You can do it however you want, okay. This is your banana pudding. Cover and refrigerate ideally overnight, the, the least you want to do is about five hours just to let the to set the flavors mellow out and let those cookies get nice and soft and creamy, okay. And just before you serve that, gonna want to sprinkle a zest, little nutmeg on top of that. A little zesty, zesty, spicy, nicey, okay. And you just serve that on up. (oscillating electronic music) All right. Banana pudding tasting time, all right. And now we got both of them. We got the beautiful, luscious, creamy, vanilla beanie. Eenie, meenie, cookies, see me. Homemade one that I made and we got the box Jello pudding mix. Put a little nutmeg on both, right. So I'm definitely, this one is definitely hitting me with the fumes of the vanilla, right. We'll go with the, with the older gel, with the older one first. It's super, it's like super creamy from all additives and stabilizers in it So that's, I can already see that off the of red way more yellow from the yellow-five yellow-six. Smells like banana, got a good whiff of banana, a little vanilla Cookies have softened up quite a bit. We liked that. That was one of my, one of my, one of my brother's favorite ways of eating this. My older brother, PJ, he wouldn't sit well, my mom would make this. He would be like, "Look, I ain't eating until a few hours later or even the next day." So that way the cookies could get creamy and cakey and good. I agree with him. You're right, PJ you were right. Okay, so let's get into it. This one tastes good, I'm not, I'm not even mad at it. Tastes like classic banana pudding the kind I ate growing up. Cookies are good. Soft, kinda banana. Creamy, whole. That's what we want from banana pudding days, okay. Now we're going to hit you with the put the with the one I made today. Fresher pudding, this had probably like 15 minutes to sit before I decided to shoot. But fresh pudding, cream. Can't, couldn't really see it on the camera cause Alexa a little janky, but there's vanilla beans throughout the pudding, okay. Cookies still got a little crunch to it. Pudding, the pudding for this, it's just like light, and fluffy, airy. It's like a (wooshing noises). It's like cookie still got a little crunch. Got a little banana in there. This one has a lot more depth. Definitely get that vanilla bean is hitting and right there that's the nutmeg that I put on top. Hit me right in my nose, bro. Had a sweetened, condensed milk. I don't know, it's just like complex in and, and like, oh, there's levels to it, okay. And I'm loving that, okay. I wish, honestly I wish cookies were a little bit softer. I think once this sits in the fridge, it'll probably be the perfect banana pudding. Prep time, this took me about an hour and some change to make. Closer to two hours with the cooling time. Especially since I made a big batch like this. Shit, that's what you expecting. Was it worth it? Yes, I think it was worth it. If you're going to put this together, a grand style for like a dessert or something like that you're going to go all out with the plating and the, and the decorating, I think this one is definitely the one you should go to, okay. Honestly though, somebody just hit you up. Like, "Yo, we got party bring something come through woo, woo, woop" and you're pressed for time, a classic banana pudding, all right. "I whipped this up," You know what I'm saying? I'm like, not even going to front. It's good, delicious, it'll, people will be satisfied with this as well, okay. This was simply me paying homage to something I would eat as a kid, truly and purely pure, purely. And I'm glad I could share this recipe, this elevated recipe with you guys, okay. This means a lot to my family, my friends. I love you guys, okay. Mommy, I love you. You guys should make this recipe. I'm Rome and if you want to find this recipe and many other recipes, check out Delish's new quarterly magazine in stores, now. See my face in a little baby round face, rotunded. We've seen in some of the other chefs as well. Okay, I love you guys. Bye. (piano R&B music)

Romel's mom's banana pudding is hard to beat—but he's up to the challenge to pay homage to his childhood dessert.

Nilla Wafer Banana Pudding Recipe

Ingredients

Directions

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