PREP STEPS
1. TEMPERING EGG YOLKS
Egg yolks are essential to a creamy custard or pudding. Tempering—slowly whisking a small amount of hot liquid into the yolks—ensures that when they’re added to the hot skillet, they won’t curdle or make scrambled eggs.
2. COMBINING THE CUSTARD
Once the eggs are tempered, they are less likely to curdle; however, the mixture should be constantly whisked while the yolk mixture is being poured into the hot milk. This will keep the yolks from settling and cooking on the bottom of the pan.
3. THICKENING CUSTARD
With the help of flour and egg yolks, the pudding mixture will thicken over heat. The custard is done when the whisk leaves a trace, or marks, when pulled through the custard. It will get thicker and set as it cools.
4. ASSEMBLING PUDDING
Clean the skillet and allow the custard and skillet to cool before assembling. This gives the custard time to thicken a bit more and will help keep the bananas from turning brown.
5. HEATING EGG WHITES
Egg whites and sugar should be heated over a pot with a shallow layer of simmering water just until the whites are warm to the touch and all sugar is dissolved. Rub a bit of egg white mixture between your fingers to test if the sugar is dissolved.
6. BEATING WHITES
Beat egg white mixture until the bowl is no longer warm to the touch and mixture is very glossy with stiff peaks. To test, remove the whisk attachment, stick it into the whites, and pull straight up. If the peak on the whisk holds its shape when flipped, the whites are done.
