Amaretto-Banana Pudding

Submitted by Hugh Martin, Executive Chef at Chattanooga Golf & Country Club in Tennessee

by C&RB Staff (editor@clubandresortbusiness.com)
September 2006
 

(Yields 8 to 10 Servings)

Procedure:
• Beat eggs slightly. (Add a few drops of yellow coloring if whole eggs are used.)
• Scald milk, then add sugar and salt.
• Place over a double broiler (don’t let the water touch the top portion of the double boiler and do not let water boil).
• Add eggs; simmer 10 minutes.
• Stir constantly until custard starts to thicken
• Remove from heat and stir in the Amaretto, orange zest and vanilla extract.
• Break the whole graham crackers along the perforated lines, then break each portion into halves or quarters
• Pour about 1/3 of pudding into a 2 1/2 - 3 qt. dish; top with 1/3 of the banana slices, followed by 1/3 of the graham cracker pieces. Repeat layers until all ingredients are used.
• Finish by topping with whipped cream or browned meringue.
• Arrange sliced strawberries, raspberries or kiwi fruit for optional garnish.