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mike mills’ bAnAnA PuDDing PArFAiT

For the Custard 3 cups sugar 1/2 cup cornstarch 5 cups milk 8 large egg yolks 2 teaspoons vanilla extract 1/4 teaspoon finely ground kosher salt

  • 1.

    Fill the bottom of a large, wide double boiler with a couple inches of water and set it on the stove.

  • 2.

    combine the sugar, cornstarch, milk and egg yolks in a large stainless steel bowl or the top of the double boiler. Whisk thoroughly to dissolve the sugar and cornstarch completely.

  • 3.

    set the bowl onto the pot of water on the stove and check to make sure the water doesn’t touch the bottom of the bowl.

  • 4.

    Turn on the heat. Don’t boil the custard, but do bring the water in the lower pot to a slight perk. cook the custard, whisking constantly, until thickened. it should stick and cling to the whisk when it’s done.

  • 5.

    remove from the heat and add the vanilla and salt.

For the Whipped Cream 1 cup heavy cream 1/4 cup sugar 1 teaspoon vanilla extract

  • 1.

    make the whipped cream: use a mixer to beat the heavy cream in a large bowl on high speed until almost stiff.

  • 2.

    gradually add the sugar and vanilla and continue beating until the cream holds stiff peaks.

  • 3.

    using a rubber spatula spread the whipped cream over the top of the pudding.

For the Meringue 8 egg whites 1 cup sugar 1 teaspoon cream of tartar

  • 1.

    use a mixer to beat the egg whites in a cool, squeaky-clean metal or glass bowl on high speed until frothy.

  • 2.

    gradually add the sugar and continue beating until combined.

  • 3.

    Add the cream of tartar and beat until the whites have tripled in volume and form stiff peaks.

  • 4.

    using a rubber spatula, spread the meringue over the top of the pudding. bake for 10 to 15 minutes or until the meringue is slightly browned. serves 10 to 12 if made in a 9 x 13-inch pan.

© 2011 mike mills and 17th street bar & grill

Mike Mills, affectionately known as “The Legend”, in the world of barbecue, presides over the pits at his seven nationally acclaimed barbecue restaurants — four 17th Street Bar & Grill restaurants in Southern Illinois and three Memphis Championship Barbecue restaurants in Las Vegas. Mike is also a partner in Blue Smoke restaurant in New York City. He is the author of Peac , Lov , and Barbecue, was honored with the Pioneer of Barbecue award at the Jack Daniel’s World Invitational Barbecue Cooking Contest and inducted into the Barbecue Hall of Fame.

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