Good Eats (1999–2012): Season 14, Episode 6 - Yes We Have No Banana Pudding - full transcript

(chuckles)

OL' YELLA VANILLA WAFERS.

YOU KNOW, I REMEMBER WHEN I WAS
A KID, MY MOM USED TO MAKE

THIS AMAZING BANANA PUDDING
WITH THESE THINGS.

WHEN I WENT AWAY TO COLLEGE,
I ASKED HER FOR THE RECIPE,

AND SHE SAID I'D HAVE TO WAIT
UNTIL SHE DROPPED...

IT'S RIGHT HERE
ON THE BACK OF THE BOX.

THAT TRICKY OLD GIRL.
WELL, I'LL TELL YOU WHAT.

I'M GONNA WHIP UP
SOME OF THAT PUDDING TODAY.

MMM.

MMM.



MNH.

MNH, TASTES LIKE--
TASTES LIKE "OKAY," I GUESS.

THE PROBLEM IS, I'M NOT REALLY
IN THE MOOD FOR "OKAY, I GUESS."

I'M IN THE MOOD FOR "TAKE ONE
BITE AND BE TRANSPORTED

"BACK TO MY CHILDHOOD,
ONLY NOT REALLY MY CHILDHOOD,

"BUT SOME ROMANTIC NOTION

"OF WHAT MY CHILDHOOD MIGHT HAVE
BEEN IF I HAD GROWN UP

IN A STORYBOOK,"
AND THIS AIN'T IT.

NO, I GOT A FEELING
THAT IF WE'RE GONNA PRODUCE

A BANANA PUDDING THAT TRULY
TAKES US WHERE I WANT TO GO,

WE'RE GONNA HAVE
TO BUILD IT FROM SCRATCH.

AND THAT'S JUST FINE WITH ME,
BECAUSE AFTER ALL, THIS IS...

♪♪♪

Closed Captions provided by
Scripps Networks, LLC.



Captioned by
Closed Captioning Services, Inc.

NOW LET'S BE CLEAR
ABOUT ONE THING.

WHEN AMERICANS SAY
"BANANA PUDDING,"

WE'RE NOT JUST TALKING ABOUT
A BOWL OF CREAMY, YELLOW GOO,

BUT RATHER A BOWL
OF CREAMY, YELLOW GOO

LAYERED WITH SLICED RIPE BANANAS

AND VANILLA-FLAVORED WAFERS.

IT IS, IN FACT, A CURIOUSLY
COMFORTING CONSTRUCT

WITH...

AN OLD-WORLD PEDIGREE.

(beep)

DON'T WORRY,
WE'RE NOT GOING FAR--

SAY, UH, CHRISTMAS 1893.

WHY?

BECAUSE WHEN IT
COMES TO DESSERT,

IT'S TOUGH TO BEAT
THE VICTORIANS.

(festive music playing)

BEHOLD, THE PRIMAL SWAMP
OF SWEETS

FROM WHICH OUR BANANA PUDDING
CRAWLED.

AH, FIRST, UH,
WE HAVE THE FOOL--

PURéED FRUIT FOLDED
INTO WHIPPED CREAM.

POPULAR, UH, SINCE
THE, UH, 16th CENTURY.

UH, SYLLABUB,
A VERY OLD FROTH OF SORTS

COMPOSED OF SWEET WINE
AND CREAM.

THEN WE HAVE THE TIPSY CAKE--

UH, SLIGHTLY STALE, UH,
SPONGE CAKE OR STACK THEREOF.

UH, YOU JUST HOLLOW IT OUT
AND POOR IN THE BOOZE--

SHERRY, BRANDY,
THAT SORT OF THING.

NOTICE--RINGED WITH EGG CUSTARD
AND FINISHED WITH ALMONDS.

NOW YOU CARVE THAT CAKE
INTO THE SHAPE OF A HEDGEHOG,

UH, PUT SOME JAM IN FRONT OF IT,
AND YOU'VE GOT HEDGEHOG CAKE.

NOW THE TRIFLE IS
THE EVOLUTIONARY NEXT STEP,

UH, WHERE STALE CAKE,
UH, SATURATED WITH, UH, SPIRITS

IS CUBED AND STRATIFIED

WITH CUSTARD, FRUITS, JAMS

AND TOPPED OFF
WITH WHIPPED CREAM.

ALTHOUGH MODERN COOKS STRUGGLE
THROUGH HOURS OF PREPARATION

TO PERFORM ONE TODAY,

ORIGINAL TRIFLES WERE,
WELL, JUST ABOUT LEFTOVERS.

THEY WERE LIKE
DESSERT CASSEROLES.

OH, AND PLEASE NOTE,
UH, THE GLASS TRIFLE BOWL

WHICH SHOWS OFF THE STRIATIONS.

THAT, MY FRIENDS, IS
THE GRANDFATHER OF OUR PUDDING.

AND YET,
THERE ARE STILL NO BANANAS.

(beep)

THAT'S BECAUSE BANANAS

WERE STRICTLY
AN AMERICAN PHENOMENON AT FIRST.

EVEN THERE, THEY DIDN'T ENTER
THE DESSERT PICTURE

UNTIL SHIPMENTS
FROM THE CARIBBEAN

STARTED SHOWING UP AT THE PORT
OF NEW ORLEANS AROUND 1900.

THEY BECAME SO PLENTIFUL

THAT FOLKS JUST DIDN'T KNOW
WHAT TO DO WITH 'EM,

SO THEY FOLLOWED
THE ENGLISH MODEL

AND MADE 'EM INTO A TRIFLE--
BOOZE-SOAKED CAKE,

CUSTARD, SLICED BANANAS.

MIGHT AS WELL, PICK UP
A FEW WHILE WE'RE HERE, HMM?

UH, NOW WHILE PONDERING
WHAT TYPE OF BANANA

TO EMPLOY FOR PUDDING,

I WOULD LOVE TO TELL YOU TO GO
WITH SOME SPECIAL MODEL,

LIKE APPLE BANANAS
OR RED BANANAS,

BUT THE TRUTH IS,
THE GOOD OLD CAVENDISH

IS THE RIGHT BANANA FOR THE JOB.

RIPENESS, HOWEVER, DOES MATTER.

YOU WANT TO GO WITH SLIGHTLY
UNDERRIPE SPECIMENS, OKAY?

UH, NO BIG, BROWN BRUISES.

JUST A KISS OF GREEN
AT EITHER END.

YOU'RE GONNA NEED THREE MEDIUMS
FOR EACH PUDDING.

(beep)
NOW ODDLY ENOUGH,

THESE FRUITS
OF A LARGE HERBACEOUS FLOWER

ARE NOT
THE DEFINITIVE INGREDIENT

IN TODAY'S EDIBLE EXPERIMENT.

NOPE, THAT WOULD BE...

THAT'S RIGHT,
IT'S THE WAFERS.

WHEN I WAS A KID,
THIS BOX ACTUALLY LISTED VANILLA

IN THE INGREDIENTS, BUT THEY HAD
TO TAKE IT OFF A FEW YEARS AGO

WHEN THE REPLACED THE VANILLA,
WHICH COMES FROM A POD,

WITH A CHEMICAL DERIVATIVE
CALLED VANILLIN,

WHICH IS HARVESTED
FROM WOOD PULP,

AS IN WOOD.

OTHER COST-CUTTING ALTERATIONS
HAVE BEEN MADE

SINCE THE GOOD OLD DAYS
WHEN DAD AND I

USED TO SIT IN THE KITCHEN
DUNKIN' THESE

INTO CHOCOLATE FROSTING
AND TOSSING BACK

COLD SHOTS OF, UH, COW JUICE.

THEY ARE, IN FACT,
SMALLER, DRIER,

BLANDER AND, WELL, I THINK WE
BETTER JUST START FROM SCRATCH.

"MISSION VANILLA WAFER"
GETS UNDERWAY

WITH A 350-DEGREE OVEN,

ONE RACK UPPER THIRD,
ONE RACK BOTTOM THIRD.

LIKE SO MANY OTHER
CLASSIC COOKIES,

OUR VANILLA WAFERS

WILL BE PREPARED
VIA THE "CREAMING" METHOD,

WHICH MEANS THAT THERE ARE
THREE DISTINCT, UH, TEAMS

OF SOFTWARE, AND HERE WE HAVE
THE SUGAR/FAT TEAM.

THOSE ALWAYS GO TOGETHER.

UH, WE HAVE, UH 4 OUNCES--
OR WE'LL USE 4 OUNCES OF, UH,

UNSALTED BUTTER,
ONE LARGE CHICKEN EGG,

AND 3.5 OUNCES BY WEIGHT
OF SUGAR.

AND YOU GET EXTRA POINTS
IF YOU USE VANILLA SUGAR.

NOW WE MOVE TO THE WET TEAM.

NOT A BIG TEAM BUT,
UH, CRITICAL.

1 TABLESPOON OF MILK--
WHOLE, NOT SKIM--

AND 4 TEASPOONS
OF REAL VANILLA EXTRACT,

SINGLE STRENGTH,
IF YOU PLEASE.

OUR LAST TEAM--
OF COURSE, THE DRY TEAM,

AND FOR THAT WE WILL REQUIRE
7 OUNCES--AGAIN, BY WEIGHT--

OF ALL-PURPOSE FLOUR,

3/4 OF A TEASPOON
OF BAKING POWDER,

AND 1/2 TEASPOON OF KOSHER SALT.

NOW THAT WE HAVE
ALL OF OUR SOFTWARE AMASSED,

WE CAN MOVE
INTO THE CREAMING STAGE.

FOR THAT, WE WILL REQUIRE,
OF COURSE, A CREAMING DEVICE

LIKE THIS MIXER.

SO THE, UH, BUTTER GOES IN--

ROOM TEMPERATURE, PLEASE.

IT ALWAYS HAS TO BE
ROOM TEMPERATURE

FOR THE CREAMING PROCESS,
OR ELSE, UH,

YOU'RE JUST GOING
TO WASTE TIME.

AND THE SUGAR WILL GO IN.

NOW MEDIUM SPEED

FOR TWO MINUTES,

AND YOU'RE GONNA
HAVE TO STOP HALFWAY THROUGH

AND SCRAPE DOWN THE BOWL,
I GUARANTEE.

WHILE THAT IS WORKING, LET'S GO
AHEAD AND SIFT THE DRY GOODS.

NOW YOU MIGHT ASK, WHY?
WELL, I'LL TELL YOU.

BECAUSE, UH, IF YOU AERATE
ALL THIS POWDER,

YOU ARE GOING TO HAVE
A MUCH EASIER TIME

WORKING THIS INTO THE BATTER.

AND THE PAPER PLATE--
I LIKE THAT,

BECAUSE IT'S A LOT EASIER
TO DELIVER THESE GOODS

INTO THAT MIXER
WITHOUT MAKING A HUGE MESS.

NOW WHEN THE, UH,
CREAMING IS DONE,

YOU'LL KNOW
BECAUSE YOU'LL HAVE

A NICE, HOMOGENIZED,
LIGHT-YELLOW APPEARANCE.

AT THAT TIME,
AND ONLY AT THAT TIME,

YOU CAN ADD YOUR EGG.

NOW WE'RE, UH, BASICALLY
MAKING AN EMULSION HERE,

AND EMULSIONS TAKE TIME.

SO LET THIS WORK, I'D SAY,
FOR ABOUT ANOTHER 30 SECONDS,

OR UNTIL THE EGG
HAS ESSENTIALLY DISAPPEARED.

AT THAT POINT, YOU CAN
TURN DOWN THE SPEED

AND GO FOR THE WET WORKS,

WHICH WE HAVE HERE.

THOSE GO IN, ALSO NICE AND SLOW.

AND LET THEM WORK

UNTIL YOU BASICALLY DON'T SEE
A LOT OF, UH, MOISTURE

STILL MOVING AROUND IN THE, UH,
BOTTOM OF THE BOWL.

THEN, AND ONLY THEN,
IT WILL BE TIME

TO MOVE FOR YOUR DRY GOODS.

AND YOU'LL SEE THIS IS WHERE
THEY, UH, PAPER PLATE

REALLY COMES INTO ITS OWN.

JUST BEND IT LIKE THIS,
LIKE YOU'RE EATIN' A HOT DOG,

AND SLOWLY TAP IT IN.

AND IF STUFF STARTS, YOU KNOW,
CRAWLING UP THE SIDE

OF THE BOWL, JUST, UH, SCRAPE IT
DOWN WITH A SPATULA.

TAKE YOUR TIME.

A 10-MIUTE CHILL

WILL MAKE THE DOUGH

INFINITELY EASIER TO WORK WITH.

♪♪♪

(timer beeping)
AND NOW IS THE TIME
ON "GOOD EATS"

WHEN WE SCOOP.

START BY LINING
TWO HALF-SHEET PANS

WITH PARCHMENT PAPER AND THEN,
UH, SCOOP ON THE GOODS.

NOW I'M USING
A 1 TEASPOON DISHER HERE.

IT'S THE EASIEST, UH, DEVICE

TO DELIVER THIS VERY STICKY
DOUGH, AND I USUALLY START

IN THE CORNERS
TO KIND OF HOLD THINGS DOWN.

AND THEN, UH, BASICALLY BUILD
YOURSELF A GRID--

5 BY 7 PIECES,
SO THAT YOU'VE GOT 35 COOKIES.

THEN JUST USE
THE, UH, HEEL OF YOUR HAND

TO SLIGHTLY MASH THEM DOWN.

NOW IN MY OVEN,
GOLDEN-BROWN AND DELICIOUS

IS EXACTLY 18 MINUTES AWAY.

IN YOUR OVEN, IT MAY TAKE,
UH, 15 TO 20, DEPENDING.

OH, AND, UH, REMEMBER
TO ROTATE THE PANS

HALFWAY THROUGH THE PROCESS
FOR EVENNESS' SAKE.

NOW WHEN THE, UH, COOKIES
ARE DONE,

JUST SLIDE THE PARCHMENTS
ONTO COOLING RACKS

AND KEEP YOUR MITTS OFF THEM
FOR HALF AN HOUR.

NO!

THEY'RE FOR THE PUDDING!

IT'S GENERALLY HELD

THAT, UM,
TRIFLE-LIKE BANANA PUDDINGS--

THAT IS, SPECIMENS ASSEMBLED

FROM
A COOKED-THEN-CHILLED CUSTARD

AND TOPPED WITH,
UH, WHIPPED CREAM,

ARE FAVORED, UH, BY THOSE LIVING
IN THE NORTHERN UNITED STATES.

A FACT WHICH TESTIFIES TO
THE STRONG BRITISH INFLUENCE

AND OUR HARDY,
HARD-WORKING CUISINE.

WHILE IN THE SOUTH, WHERE
HOSPITALITY IS A WAY OF LIFE,

WE PREFER OUR 'NANA PUDDING
TOPPED WITH A LIGHT MERINGUE,

BAKED AND SERVED WARM.

UH, WHICH OF COURSE REFLECTS
STRONG FRENCH INFLUENCE.

OH, WELL, DO REMEMBER
THAT BANANAS FIRST CAME

TO THE SOUTH
THROUGH NEW ORLEANS

AND THE GREAT PORT
OF CHARLESTON.
OH! OH!

WHICH EXPERIENCED A VAST INFLUX
OF FRENCH HUGUENOTS

DURING THE 17th CENTURY.

WELL, THEN, EXPLAIN TO ME
WHY IT IS

THAT THE FACTORY
WHICH MAKES THESE WAFERS

AND WHICH HAS BEEN BASED
FOR A LONG TIME

IN NEW YORK CITY--
(record needle scratches)

NEW YORK CITY?!
NEW YORK CITY?!

UH, YES, UH, CONTINUES
TO PRINT ON THE BOX

A RECIPE FOR BAKED
BANANA PUDDING WITH MERINGUE.

WELL, I BELIEVE
I CAN ANSWER THAT QUESTION.
WELL, DO.

WELL, YOU SEE, SIR,

THE MAJORITY OF THE COOKIES
OF WHICH YOU SPEAK

ARE SOLD IN THE SOUTH
WHERE THEY MUST PANDER

TO OUR CONSIDERABLE
AND--DARE I SAY--

SUPERIOR CULINARY
CONSTITUTIONS.
(laughs)

WELL, PERHAPS I SHOULD
JUST HAVE

MY CLOSE, PERSONAL FRIEND

WILLIAM TECUMSEH SHERMAN
COME DOWN THERE

AND TEACH YOU BOYS
A THING OR TWO

ABOUT THE NAME OF THE WORD
SUPERIORITY!
WELL, BRING HIM DOWN...

OH, YEAH, I WILL.
AND WE'LL BE SURE
TO SERVE HIM

A HEAPIN' HELPIN'
OF SOUTHERN HOSPITALITY.
(speaking indistinctly)

OH, I GOT YOUR
HOSPITALITY RIGHT HERE...
NO, COME ON.

YOU REBELLIOUS
JACKANAPE.

PUT 'EM UP.
COME ON. LET'S GO.
I'LL TEACH YOU

A THING OR TWO
ABOUT FISTICUFFS,

YOU RED-NOSED
RUM BARREL.
RUM BARREL?

YOU GUYS GOTTA--
OH, THAT'S IT, LEE.

I'VE HAD IT
WITH YOUR SNIPES.
COME ON.
(laughs)

WELL, COME BACK HERE.
WHERE YOU GOIN'?

SORRY ABOUT THAT,
FOOD FANS.

BUT FOLKS CAN GET

KIND OF PASSIONATE
ABOUT THEIR PUDDING.

ME? I THINK THERE'S ROOM
ON THE TABLE FOR BAKED

AND REFRIGERATOR VERSIONS.

(scoffs)

LET US CONSIDER NOW
THE SOFTWARE.

BOTH VERSIONS OF OUR PUDDING

WILL REQUIRE DAIRY,
SUGAR, EGGS AND STARCH

AS WELL AS IDENTICAL AMOUNTS

OF, UH, VANILLA WAFERS,

BANANAS, LEMON JUICE,
VANILLA EXTRACT AND SALT.

THE, UH, ODD MEN OUT, UH,

LITTLE BIT OF BUTTER
AND, UH, BANANA LIQUEUR,

WHICH WE WILL BE USING
IN OUR, UH, COLD VERSION,

AND, UH, SINCE THAT ONE TAKES
A LITTLE BIT LONGER

TO ASSEMBLE,
IT'S A GOOD PLACE TO START.

ALTHOUGH MOST STIRRED CUSTARDS
ARE COOKED IN A DOUBLE BOILER

IN ORDER TO PROTECT
THE FRAGILE EGG PROTEINS

FROM OVER COAGULATION,
I.E. SCRAMBLING,

UM, WE DON'T NEED
NO STINKIN' PROTECTION.

WELL, WE DO,
BUT WE SHALL FIND IT ELSEWHERE.

SO COMBINE
3/4 OF A CUP OF SUGAR,

3 TABLESPOON OF CORNSTARCH
AND ONE DOSE OF THE SALT--

A 1/4 TEASPOON--
IN YOUR SAUCIER.

NOW WHEN COMBINED,
WORK IN TWO EGGS

AND 1 EGG YOLK,
WHISKING FOR, UH, 30 SECONDS.

NOW MOST CUSTARDS ESCHEW
THE USE OF, UH, EGG WHITES,

BUT, UM, I THINK THEY MAKE
FOR A LIGHTER FINAL PRODUCT

AT LEAST IN
THE, UH, REFRIGERATED VERSION.

NOW FOLLOW THE EGGS
WITH 2 CUPS OF WHOLE MILK

AND WHISK AGGRESSIVELY FOR,
EH, ANOTHER 30 SECONDS.

THEN AND ONLY THEN,

YOU CAN BRING ON THE HEAT--
MEDIUM-LOW.

WE WANT TO SLOWLY BRING THIS
MIXTURE TO 172 TO 180 DEGREES.

THAT IS THE SWEET SPOT
WHERE THE, UH,

STARCHES SWELL
TO THEIR OPTIMUM, UH, SWELLAGE.

(chuckles)

AND THE EGG PROTEINS COAGULATE
TO THE POINT

WHERE THEY WILL,
UH, WELL, BE FIRM,

UH, BUT NOT HARD
ONCE REFRIGERATED.

NOW A LOT OF POPULAR RECIPES
CALL FOR SIMPLY COOKING THIS

"UNTIL THICK."

THAT'S NOT GOOD ENOUGH.

172 TO 180, IF YOU PLEASE.

OKAY, 178.
THAT'S GOOD ENOUGH FOR ME.

SO KILL THE HEAT,

AND THEN INTRODUCE THE ONE
INGREDIENT ON THE PARTS LIST

THAT IS, UH, TRULY UNIQUE
TO THIS APPLICATION--BUTTER.

3 TABLESPOONS CUT INTO 6 PIECES.

WHISK THEM IN
ONE AT A TIME.

SLOWLY MELTING
SOME OF THE FAT INTO THE MIX

WILL LUBRICATE THE GEL THAT
WE'VE CREATED WITH THAT STARCH,

MAKING IT MORE SPREADABLE.

IT'LL ALSO PROVIDE
A LOVELY SHEEN, AND, OF COURSE,

BUTTER TASTES GOOD.

THERE.
LAST, BUT BY NO MEANS LEAST,

THE 1/2 TEASPOON
OF VANILLA EXTRACT,

WHICH, BEING MOSTLY ALCOHOL,

BOILS AT
A RELATIVELY LOW TEMPERATURE,

SO I TYPICALLY HOLD IT BACK
UNTIL THE CUSTARD IS COOLED

A FEW DEGREES.

NOW THIS NEXT PART'S IMPORTANT.

AS THE CUSTARD CONTINUES
TO COOL,

IT'S GONNA FORM A SKIN
BECAUSE OF THE STARCH.

TO PREVENT THAT, WE HAVE TO
ELIMINATE SURFACE EVAPORATION.

SO TAKE YOURSELF

A 16 1/2"x12 1/2"
PIECE OF PARCHMENT.

FOLD OVER ONE SIDE.

THEN USE A RULER AND REMOVE
THE EXCESS PIECE THUSLY.

THEN JUST START FOLDING
THE TRIANGLE OVER ON ITSELF,

UH, FOUR OR FIVE TIMES

UNTIL YOU'VE GOT SOMETHING
THAT LOOKS LIKE THIS.

MEASURE FIVE INCHES
FROM THE, UH, POINTY END,

AND SNIP OFF THE REMAINS THUSLY,
AND LOOK!

YOU'VE MADE YOURSELF
A 10-INCH PARCHMENT DISK

WHICH YOU CAN APPLY DIRECTLY
TO THE SURFACE OF THE CUSTARD.

REFRIGERATE YOUR CUSTARD

UNTIL IT DROPS BELOW
45 DEGREES FAHRENHEIT.

IN MY REFRIGERATOR,
THAT'LL TAKE ABOUT TWO HOURS.

♪♪♪

NOW THE WAFERS

AND REFRIGERATOR-BASED
BANANA PUDDINGS

OFTEN SUFFER
A, UH, DEARTH OF MOISTURE.

UH, BUT WE CAN FIX THAT
BY BORROWING A NOTE

FROM THE TRIFLE.

THIS IS A BOTTLE
OF BANANA LIQUEUR.

THIS IS 4 OUNCES OF SAID LIQUEUR
BEING SLOWLY POURED

ONTO 45 OF OUR
HOMEMADE VANILLA WAFERS.

UH, LET THESE SOAK
FOR TEN MINUTES.

NOT ONLY WILL YOU HAVE A, UH,
SERIOUS INCREASE IN FLAVOR,

UH, BUT YOUR MOISTURE PROBLEMS?

THEY ARE HISTORY.

ALL RIGHT, WITH THAT, UH, DONE,

WE TURN OUR ATTENTION
TO THE THREE BANANAS.

ALL RIGHT, PEEL AND SLICE THESE
INTO 1/4-INCH ROUNDS

AND THEN TOSS WITH LEMON JUICE.

THE, UM, THE ACID HERE
WILL SMASH THE ENZYME

THAT TEAMS UP WITH OXYGEN
AND PHENYLS

TO CAUSE BROWNING.

NOW THE LAST THING WE HAVE
TO BUILD IS OUR TOPPING--

WHIPPED CREAM.

SO 1 CUP OF VERY COLD WHIPPING
CREAM GOES INTO THE MIXER BOWL

ALONG WITH 2 TABLESPOONS
OF PLAIN, OLD SUGAR.

NOW VERY SLOWLY
PUT THE SPURS TO THAT

SO YOU DON'T JUST SLING
EVERYTHING ALL OVER THE KITCHEN.

AND IN A COUPLE OF MINUTES,
YOU WILL HAVE STIFF PEAKS

THAT LOOK EXACTLY LIKE THIS.

AND BELIEVE ME, WE'LL WANT
TO USE EVERY BIT OF THIS.

ALL RIGHT, NOW WE BUILD.

YOU CAN, OF COURSE, USE
A, UH, TRIFLE DISH LIKE THIS.

IT'S PRETTY,
BUT IF YOU'RE LIKE ME,

UM, YOU'LL JUST GO
WITH A PLAIN OLD BOWL

IN THE 1.5 QUART RANGE.

NOW START WITH JUST
A, UH, SMALL LAYER

OF, UH, PUDDING
RIGHT IN THE BOTTOM

TO JUST KIND OF HOLD THINGS.
THAT'S GONNA BE YOUR FOUNDATION.

NO MORE THAN MAYBE
1/3 OF A CUP DOWN THERE.

THEN START LAYERING
ON THE, UH, THE WAFERS.

AND DON'T, UH, OVERLAP THEM
TOO MUCH.

FOLLOW THAT WITH SOME BANANAS,
MORE PUDDING,

AND KEEP BUILDING UNTIL YOU HAVE
THREE LAYERS OF BANANAS,

THREE LAYERS OF COOKIES,

FOUR LAYERS OF PUDDING ALL DAY,
AND, OF COURSE,

THE WHIPPED CREAM UP ON TOP.

HALF AN HOUR OF CHILLING SHOULD
GIVE THE CUSTARD AND COOKIES

TIME TO COZILY COALESCE.

UH, IN THE MEANTIME,
WE TURN DUE SOUTH

FOR PUDDING NUMBER TWO.

OF COURSE,
IT'S KIND OF WARM IN THE SOUTH,

SO WE'LL CRANK OUR HOT BOX
TO 400 DEGREES,

STANDARD BAKE MODE.

NEXT, SEPARATE FOUR EGGS.

NOW WE'RE GONNA COOK WITH
THE YOLKS RIGHT AWAY,

BUT WE'RE GONNA BE WHIPPING
THE WHITES LATER,

SO I LIKE TO, UH, SEQUESTER
EACH WHITE AS I GO

TO MAKE SURE
I DON'T GET ANY YOLK IN IT

AND THEN YOU CAN, UH, ADD THEM
BACK INTO THE WHOLE.

THAT'LL KEEP EVERYBODY HAPPY.

COMBINE 1/2 CUP OF SUGAR,

1/3 OF A CUP
OF ALL-PURPOSE FLOUR,

AND THE VERY SAME 1/4 TEASPOON
OF KOSHER SALT AS BEFORE

IN THE VERY SAME SAUCIER.

NOW WHEN COMBINED,
WHISK IN THE YOLKS.

UM, SINCE THERE'S NOT AS MUCH
MOISTURE IN THEM AS BEFORE,

UH, THE MIXTURE'S GONNA
GET PRETTY TIGHT.

GONNA HAVE TO USE SOME ELBOW
GREASE, AS THEY USED TO SAY.

NOW, UH, WE'RE GONNA ADD
OUR DAIRY--

IN THIS CASE,
2 CUPS OF HALF-AND-HALF.

NOW, UM, THIS IS PRETTY STIFF,

SO LOOSEN IT UP FIRST
BY JUST ADDING, SAY, HALF A CUP.

OTHERWISE, YOU'RE GONNA SLOSH
EVERYTHING ALL OVER THE KITCHEN.

THERE. NOW YOU CAN ADD THE REST.

OKAY, SINCE IT CONTAINS
TWO TO THREE TIMES MORE FAT

THAN WHOLE MILK,

HALF-AND-HALF WILL GIVE US
A SMOOTH, SILKY TEXTURE

IN THIS VERSION OF THE PUDDING.

NOW CONTINUE TO WHISK NOW
OVER MEDIUM-LOW HEAT

UNTIL YOU HIT THAT MAGICAL REALM
OF 172 TO 180 DEGREES.

NOW YOU MIGHT BE ASKING,

"WHY USE FLOUR
INSTEAD OF CORNSTARCH?"

WELL, CORNSTARCH IS ALL STARCH,
UH, WHICH MEANS,

WELL, APPROXIMATELY,
UH, 25% AMYLASE

AND 75% AMYLOPECTIN MOLECULES.

THIS COMBINATION
IS ESPECIALLY POTENT

WHEN A LIGHT TEXTURE IS DESIRED

IN A PRODUCT
THAT WILL BE SERVED COLD.

FLOUR, ON THE OTHER HAND,
IS ONLY MOSTLY STARCH,

AROUND, UH, 70%,
THE REST BEING PROTEIN,

MILK SUGARS
AND, UH, MALTED WHEAT,

WHICH IS ADDED
FOR THE BENEFIT OF YEAST,

AND ALTHOUGH WE'RE NOT GONNA BE
USING YEAST HERE,

UH, WE, UH, CAN CERTAINLY,
UH, PROFIT FROM THE FACT THAT

THAT FLAVOR MARRIES WELL
WITH BANANAS, OF ALL THINGS.

AND I ALWAYS PREFER FLOUR
AS A THICKENER

WHEN THE MIXTURE
IS TO BE SERVED WARM.

ALL RIGHT, WE FINALLY REACH...

EH, 177. GOOD.

SO I'M GONNA KILL THE HEAT
AND ADD THE VANILLA EXTRACT--

JUST 1/2 TEASPOON.

I'LL JUST EYEBALL IT.

THERE.

AND NOW WE BUILD JUST AS BEFORE
STARTING WITH A LITTLE BIT

OF THE, UH, PUDDING MIXTURE,
THE CUSTARD, AS A BASE.

THEN START WITH THE COOKIES,

AND NOTICE
I'M NOT OVERLAPPING THEM.

WE NEED, UH,
ROOM FOR THE PUDDING

TO KIND OF GLUE THINGS TOGETHER.

FOLLOW THAT WITH, UH, BANANAS,
AND KEEP ON BUILDING.

SINCE THE CUSTARD IS STILL HOT,

THE BANANAS
WILL ESSENTIALLY COOK,

LENDING BOTH MOISTURE
AND SWEETNESS TO THE WHOLE.

THAT IS HOW WE GOT AWAY
WITH LESS SUGAR

AND SKIPPED THE, UH,
LIQUEUR SOAK ALL TOGETHER.

NEXT UP, THE MERINGUE.

♪♪♪

TIME TO MERINGUE.

SO OUR FOUR RESERVED EGG WHITES
GO INTO THE WORK BOWL

OF THE MIXER ALONG WITH A PINCH
OF CREAM OF TARTAR.

THAT'S AN ACID.

IT WILL ACTUALLY HELP
TO DENATURE

SOME OF THE EGG WHITE PROTEINS,
ALLOWING THEM TO WHIP EASIER.

NOW START THIS ON MEDIUM SPEED,
JUST UNTIL IT'S FROTHY,

THEN BOOST IT TO HIGH
AND SLOWLY SPRINKLE IN

2 TABLESPOONS OF SUGAR.

KEEP BEATING UNTIL YOU'VE GOT
GOOD, STIFF PEAKS

NICE AND SMOOTH, LIKE THAT.

ANY MORE THAN THAT

AND, UH, IT'LL BE
REALLY, REALLY TOUGH TO SPREAD.

NOW WHEN APPLYING TO
THE PUDDING,

UH, JUST DUMP EVERYTHING
RIGHT IN THE MIDDLE,

AND SMOOTH IT
ALL THE WAY TO THE EDGES

UNTIL YOU'VE GOT A GOOD SEAL.

DON'T WORRY WHAT IT LOOKS LIKE.

BAKE FOR TEN MINUTES
AT 400, UH, OR UNTIL

THE, UH, TOP OF THE MERINGUE
IS NICE AND BROWN.

BE SURE TO LET THIS COOL DOWN
FOR AT LEAST 15 TO 20 MINUTES

BEFORE YOU ATTEMPT TO DEVOUR.

AND NOW, THE MOMENT OF TRUTH.

MMM.

(sighs)

THEY ARE BOTH
AMAZINGLY DELICIOUS.

THEY ARE BOTH
COMPLETELY LUSCIOUS.

AND YET, THEY'RE UNDENIABLY
DIFFERENT PUDDINGS.

IT'S KIND OF LIKE, I DON'T KNOW,

DATING SISTERS,

ONLY A WHOLE LOT SAFER,
I IMAGINE.

WHETHER YOU WERE RAISED
ON SOUTHERN BAKED VERSIONS

OR TRIFLE-ESQUE
REFRIGERATOR MODELS,

ANY BANANA PUDDING IS POSSIBLE,

AS LONG AS YOU BUILD
UPON A FOUNDATION

OF REAL VANILLA WAFERS.

HEY, UH, NEW GUY,
THOSE DON'T GO THERE.

UM, WELL, YOU KNOW,

JERRY TOLD ME
TO GET THESE UP STAT.

YOU MEAN JIM.
DID I SAY "JERRY"?

(blows raspberry)
JIM, YEAH.

I-I-I MEANT JIM.
JIM'S DELI.

HE'S GOT NO AUTHORITY
OVER HERE, OKAY?

I DO.
OKAY, UH,

FOLKS, YOU'LL HAVE
TO EXCUSE ME.

I THINK I'VE GOT

A LITTLE MANAGEMENT
SITUATION TO WORK OUT.

SEE YOU NEXT TIME
ON "GOOD EATS."

PUT THE BOX BACK.
THANK YOU.