A Dessert Fit for a House

Though we've been here less than a month, we came ready to hunt and familiar with everything on redfin.  We toured dozens of houses -- big, small, old, new, practical, isolated, cozy, communal, crazy, walkable, mildewed, wallpapered, woodsy.  Unexpectedly, we found one that seemed to fit.  We walked through it again and again.  We brought advisers -- second, third, fourth pairs of eyes.  We made lists.   We conversed and cried and questioned.  We wondered and prayed.  We made an offer.  We counter offered, and counter-counter offered.  We struck clarity and counter-counter-counter offered.  But in the middle of that, to break from the gripping intensity of flying offers, I put my phone away and made pudding with Silas and Eden.  I have to credit Silas with spotting the photograph in SouthernLiving (which apparently I read now) and insisting.

On the night of good news -- they did accept our offer -- this was the taste in my mouth: a perfectly comforting happy pudding.  This dessert is extraordinarily delicious right out of the oven or from the fridge the next day.  I recommend making it right *now*




Caramelized Banana Pudding

    from Southern Living, February 2012

• Ingredients:
• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter 
• 1/4 teaspoon ground cinnamon
• 4 large ripe bananas, sliced 
• 1 cup granulated sugar, divided 
• 1/3 cup all-purpose flour 
• 2 large eggs 
• 2 cups milk 
• 4 large eggs, separated 
• 2 teaspoons vanilla extract (I forgot this and added some to the egg whites)
• 48 vanilla wafers (I definitely didn't count) *We ended up with Whole Foods generic vanilla wafers -- 365 brand in a blue box -- GOOD cookies  

1. Preparation:
2. 1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
3. 2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.
4. 3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
5. 4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.
6. 5. Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.