BBq to BBP- Best Banana Pudding Recipe

This pudding is B-A-N-A-N-A-S...

I typically don't look to a BBQ cookbook for desserts but I am thinking that 

the new BBQ&A by Myron Mixon should be changed to BBP&A for Best Banana Pudding.

The book is full of amazing recipes and tips for the grill and it just so happens that this creamy pudding is the perfect accompaniment for a sweet treat after all of the smokiness.

and he insists it be served with Nilla Wafers... no exceptions.

Banana Pudding

6 servings

5 large egg yolks

1/4 cup cornstarch

1/3 cup sugar

Dash of kosher salt

2 cups whole milk

2 tablespoons unsalted cold butter

2 teaspoons vanilla extract

18 Nilla Wafer cookies, coarsely crushed

3 ripe bananas, thinly sliced

IN a medium bowl, whisk the egg yolks with the cornstarch, sugar and salt.  In a medium saucepan over medium heat, gradually bring the milk to a boil.  Gradually whisk the milk in to the egg yolks until smooth.  Transfer the pudding mixture to the saucepan.  Cook over moderate heat, whisking, until the pudding is thick, about 3 minutes.  Scrape the pudding into a owl and whisk in the cold butter and vanilla.  Cover with plastic wrap and refrigerate until chilled, at least 4 hours, or overnight.

When you're ready to serve the pudding: Spoon the pudding into six bowls.  Garnish with the thinly sliced bananas and sprinkle all over with the crushed Nilla wafers.  Serve cold, right away.

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of BBQ&A as part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.