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Happy Birthday, Elvis!
Elvis died not long after I was born but I grew up listening to him and the Beatles. I thought about him over the holidays because I had a few of his Christmas songs on my holiday playlist. When I saw on the whacky holiday calendar that it was his birthday, I decided we’d have to celebrate it for a bit of nostalgia. One of his favorite dishes was banana pudding. Coincidentally, it is also one of Jeff’s favorites. It’s comfort food for many a Southern boy.
Add some vanilla wafers, which I use as sugar cookie dough at Christmas, and some whipped cream made out of coconut milk and you can celebrate, too. To make vanilla wafers, roll the cookie dough into balls and flatten between your palms before baking.
As always, these recipes are from the Menu Mailer. Please consider a subscription or a small purchase to help support this blog and the free content.
From the Menu Mailer
3 egg yolks, beaten
¼ cup rapadura
1 Tbs cornstarch or arrowroot
1/8 tsp salt
1½ cups coconut milk or dairy milk
1 Tbs coconut oil or butter
½ tsp vanilla extract
1-2 bananas, sliced
Beat the yolks in a small bowl and set aside.
In a saucepan, combine the rapadura, cornstarch and salt. Whisk in the milk until smooth. Place over medium heat and bring to a boil, whisking occasionally. Boil while whisking for 2 minutes. Take a ½ cup of the mixture and ladle it into the bowl with the egg yolks while whisking constantly. Whisk until well combined, then whisk the yolk mixture into the saucepan. Whisk until thickened. Remove from the heat and whisk in the fat until melted and the vanilla. Pour into a bowl and refrigerate until cold, at least 2 hours. Gently fold in the sliced bananas just before serving.
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