Blind Pudding Taste Test Ft. Chandler Riggs

What have they been putting
in our pudding? Let's talk about that. <I> ( music playing )</i> Good Mythical Morning. You've chosen wisely
in joining us today because today's episode
is phenomenal with a capital "F"! Wha-- "Ph". In just a bit, we'll be
scientifically determining which fast foods
rats love most.

Yes, that's what we're doing. And we'll be jumping
into the popular new world of soap cutting. But first, we got boatloads
of pudding to eat. Mm-hmm, and these aren't
just any puddings.

These are puddings we typically
wouldn't be caught dead eating, which is great
because we've got a guest who knows a thing or two
about the dead... And the undead. It's time to play.... For this mystery food
taste test, we just so happen
to have the star of one of the most iconic
pudding scenes in TV history! From "The Walking Dead"
and the upcoming movies "Only" and
"Inherit the Viper," Please welcome
Chandler Riggs.

- Welcome to the show, man.
- Give us one of these. - Thank you.
- Oh, there it is. - Double shake.
- Yeah. Oh, yeah.

- Welcome to the show...
- Yeah, thanks, guys. ( Shuddering ) Yes, that iconic scene,
we're going to show
a little still here. <I>You're sitting on the roof,
as Carl,</i> <i>eating an economy sized
bucket of pudding</i> <i>while a walker
is reaching for you.</I> I mean, this could be
the most iconic pudding scene
in history. You may be the author of that.

Did you know,
when you were eating
the pudding, that, oh,
it's like this is big. No, I really just thought,
like, "Wow, when can I stop eating
this pudding?" - You ate a lot of pudding?
- It was a lot of pudding. Oh, you weren't
spitting it out? No, no, I had to eat it.
Yeah, yeah. You might be spitting
some of this out.

- Yeah, today.
- Yeah, that's right. I don't know what's in it. We've got several rounds
of mystery puddings, and they're not typical
pudding flavors. These puddings
are made out of things
that you will not, or maybe should not
ever find on the shelves.

Yes, and whoever wins will be labeled
the Prince of Pudding and be awarded
the royal sword, which may or may not
look exactly like a large wooden spoon used
to mix the pudding. All right,
let's get to pudding. The generic looking pudding
is before us, but something tells me the
flavor is nothing but generic. And we're sharing this,
I see.

Nothing but generic?
Does that make sense? - Anything but generic.
- Anything but generic. We knew what you meant. All right, let's take a dip. - Don't be sh-- you guys
 are going small here.
- That's plenty.

Okay, dink it. - Oh, oops.
- Oh, drop it. Oh, I wanted to dink so bad. Dink it.

Ooh, you having trouble?
Is it bad? - Yeah, it's bad.
- ( Chandler coughing ) - It's-- it's spicy.
- Whoo! Your body is trained to know
what pudding tastes like, so when it tastes like this-- - That is not pudding.
- It's horrible. It's not that bad, guys.
Come on. It's spicy. Um, oh, man.

Okay, so here's
how this works. Oh, gosh. Stevie's gonna count down
from three, and we're gonna say
our guesses. That's if you have a guess.

And if you have a guess, and you get it right,
you get two points. However, if you think
that you need a hint,
if she gives a hint, and then the first person
to get it right after that hint
gets one point. Okay? And if you guess during
the two-point round, during the countdown, you cannot guess
after the hint. I know what this is because my mama put this
on lots of things.

I don't mean
to give you a hint 'cause I could be
totally wrong, but I'm guessing
'cause I'm going
for the two points - right off the bat.
- I'm gonna take a hint. Uh, uh... Stevie:<i>
Okay, who's guessing?</I> - Me.
-<I> Three, two, one...</I> Gravy on my mama's
country fried steak. <I> No.</I> - What?
- Well-- My mama puts this
on country style steak, and I am right.

- Maybe she's been putting
 pudding on there.
- Yeah. Okay, fine,
you guys get the hint. <I> Okay, here's the hint.</I> <i> Spotted cats
love this pudding.</I> Spotted--
What's a spotted cat? - Spotted cats?
- A leopard? - Chandler's getting close.
- A cheetah pudding? They don't feed pudding
to those critters. <I> Okay, guys, I'm just gonna
give this one to you.</I> <i> It's Flamin' Hot Cheetos.</I> - Oh, Chester the Cheetah.
- Link: What? So now we've messed up
pudding and Cheetos.

- Spotted cats.
- This one is l-- This one's a lighter brown,
Chandler. I don't-- I don't like this. Let's get a three-way dink it
and sink it on this one. Okay, all right.

Dink it, sink it. ( Shudders ) The consistency of pudding, combined with anything
besides what should be pudding is horrible. - Oh, my.
- I think I might
 actually have this one. I definitely have a guess, but I'm trying to narrow it down
between two different things.

Oh. This is so bad. There's one thing in it
that I think is rancid. - Rhett: Man...
- You guys think-- you-- Chandler has a guess.

Are you going
for the two points? - I'm going--
- I'm going for it, too. - Yeah.
- I'm not. <I> Okay, three, two, one...</I> - Mashed potatoes.
- Asparagus. - Mashed potatoes?
-<I> Incorrect.</I> I said asparagus.
That's not right? -<I> That is not correct.

</I>
- Dang it! - Is mashed potatoes correct?
- So, Link, here's your hint. No. It is a green thing
that kids don't like to eat. Yeah, that was my other guess.

Broccoli. -<I> Correct. </I>
- Yeah. - Broccoli.
- I was, like-- I couldn't tell if it was
broccoli or asparagus.

I can totally taste it. And I went with
the wrong one. One point for Daddy. Okay.

Now, this one-- this one-- You know,
any unsuspecting passerby just might say, "Let me dip
into some of this pudding." It's a little bit lighter
than you would typically enjoy. Chandler, I can't help but
notice you're getting less
and less. For a reason,
for a very good reason. You're learning
that it doesn't take much.

Dink it and sink it. Rhett: Uh-oh. ( Gags ) - Savory?
- Oh, man. - What? What?
- Oh, h-- Ooh, I'm getting
something oceanic.

- Oceanic.
- Link: Yeah. - A lot more than you can taste.
- Oh, my God, yeah. I know what this is. Hold on.

Hold on. Oh, you swimming with me? Now that I'm smelling it, yes. Yeah, but which oceanic
thing is it? - You think you know
 for certain?
- Yeah. Well, I'm already in the lead,
so I'm going to push further.

I'm trying to be
aggressive here. <I> All right, who's gonna guess
without a hint?</I> Me. I mean, I have a guess, but I'm not confident enough
without a hint. That's right.
He's not confident enough.

Here we go. <I> All right. Link, go ahead.</I> Clam chowder. <I> Incorrect.</I> ( mocking )
Clam chowder.

Did it not--
Does it taste-- If I told you
that was clam chowder,
would you believe me? - Honestly, yes.
- See? - Yes.
- Okay, but I'm wrong.
 What's the hint? <I> Okay, so this thing
also functions</i> <i> as an insult
for small people.</I> - Uh--
-<i> Oh, come on.</I> - Oh, count--
- Shrimp! -<I> Correct. </I>
- Hah! I almost said, "Oyster?" I'm having so much fun just
eating pudding with you guys. - It's so great.
- I don't like this. We should-- You don't like--
You're not having a good time? We're gonna run into
each other on the street, and you're just gonna run
the other direction.

Yeah, yeah.
Not again. You've eaten pudding
in the presence
of rotting flesh, man. - You can handle anything.
- That's true. Chandler: I don't like
the consistency of this.

This one's more liquefied. This is really liquid. - Triple wooden dink?
- Dink. Triple sink.

Rhett: Hmm. Oh, God. What are you experiencing? Like lots of pain and sadness. This is bad.

But I think that what it is
was good at one point. Let's convince ourselves
that it was good. I think you gotta cut
through the pudding and find the prize. You know what I'm saying? I'm trying, man.
I'm trying.

The problem is the coldness. The coldness-- No, it's ultimately good. It is ultimately good. People are ultimately good.

And whatever is in his pudding is ultimately good as well. I have an optimistic viewpoint
on the world, boys. I'm just getting
cold gravy again. I have no clue.

- It's super meaty.
- It's meaty, right? Meaty, saucy. -<I> Anybody wanna guess? </I>
- Nope. - ( Chandler groans )
- You wanna guess? - No.
- I need a clue. <I> The clue is it's good
for the soul.</I> Soup! Campbell's soup--
chicken soup.

<I> It's chicken soup.</I> - Chicken noodle soup.
- Soup! Chicken-chicken! We cannot let him
run away with this. Yeah. So, Chandler,
when you leave here, what are you
gonna tell people about your Good Mythical
experience? - Great time, great time.
- The guys are-- great time. Great pal, great people.

- So you're gonna lie.
- Yeah. - Good, good.
- Yes. Yeah. Don't worry.

That's good. I love how
you're pre-coughing. Yep. Okay, I just--
You know? Oh, whoa, it's a--
It's a big mass.

Chandler:
This is chunky. Okay. What in the world's
happened there? - It's like it's got
 its own shape to itself.
- Look at that. What do you mean it's got
its own shape to itself? It's separating from the sides.
It wants to be one thing.

You know what I'm saying?
It doesn't wanna spread. It wants to accumulate. Okay. Dink 'er, sink 'er.

I gotta guess.
Hah! I really gotta guess. There's a gripping flavor
to this one. - Gripping.
- Yeah. It's actually good.

Yeah, it's not bad. This is the best one so far. - Yeah.
- It's giving me signals that says, "Not a pudding! Enjoy it as something
totally different."
You know? Okay, here's what
I'm gonna do for you guys. I feel very confident
in what this is, but if I get it right
without a hint, I go up to four points, and you guys are just left
in the dust.

- Do you think you know
 what it is?
- I have no clue. I'm taking myself
out of the pre-guess. I'm taking myself--
but if you give me a hint, oh, boy, I'm gonna take it. I'm gonna take it, so...

You think you know
what it is? - Yeah, I-- I mean, again--
- It's sour. I've been on this show
long enough to know that
I could be completely wrong, but it feels so obvious to me, but I could be
completely wrong. Let's talk
our way through this. How does it taste to you?
What are you getting? I mean, it's-- yeah,
it's got, like, a sour-- it's very strong.
It's like...

Guys, I feel like it cuts
through in such a way that the pudding
doesn't even influence it. - It's pungent.
- It doesn't, yeah. You've tasted this before. <I> All right, who's gonna guess
without a hint?</I> I'm gonna take a hint.

- I don't-- I want a hint.
- Yeah. <I> This is the only other
ingredient</i> <i> on a Chick-fil-A sandwich.</I> - Pickles.
-<I> Correct.</I> Oh-- Here's a thing I will say, being in the lead
at this point, this isn't a skill
that you need to be proud of. You know what I'm saying? Where are you gonna apply
this to normal life? I mean, this isn't anything
to care about, right? It's like,
"What are you good at?" "Well, if you put
weird stuff in pudding, I can tell you what it is.
4.2 GPA." I think what Rhett's
getting at is the bragging rights go to
the person with zero points, so you're doing great. It just means you're
the most normal one.

No sniffing. But just taste it. Just dip it and then dink it, but I think the smell
is gonna go a long way, just based on what I just did. Chandler, given our
experience on this show, I'll go ahead and tell you,
this being the last pudding, it's probably not
gonna be gross at all.

It's gonna be really tasty. Oh. Your face says, "Not tasty." Oh. Yeah.

Yeah. It's got a strong
medicinal smell. I'm pretty sure I know
what this is as well. Oh, gosh, it's so strong.

Is it a fruit?
Is it a fruit? Or is it something
from the medicine cabinet? How specific do we need to be? -<I> It's pretty generic. </I>
- Okay. I'm definitely thinking
this is something that you find in a bathroom. - Yeah.

Okay, how about--
- But I don't know what. How about I'll give
the hints now? - What?
- You definitely find-- - You definitely find--
- You know what it is? Yes. You definitely
find this in a bathroom. ( Spits )
What are you tasting? I think I know what it is.
I'm not gonna say it, though.

Did you swallow it? - Yeah.
- Eww! All right, here--
All right, Chandler, you're our guest.
Here's what I suggest. He thinks he knows
what it is. Let him guess
for two points. - Yeah.
- You know what?
 Three points.

And then if he gets it wrong, he still gets to respond
to the hint. - Okay.
- Before you, but not me. - I'm not responding at all.
- What's your guess? - It's just soap?
-<I> Correct.</I> - It is just soap!
- Okay, yeah. It's just soap.

- And you swallowed it.
- Yeah. It doesn't need to be
in pudding. It doesn't taste
like you would think, but it smells like
you would-- yeah. I need some more pickle pudding - to get this soap taste
 out of my mouth.
- Yeah, to dilute this.

Okay, let's bring in
the scepter. Congratulations, guys. The two of you have tied,
so you have to fight over the magnificently large
wooden spoon. You know what,
Prince of Pudding?
You can have it.

- Oh. Wow.
- You can hang that over-- You can carry that
through town today. - Yes.
- Hang it on your wall in your-- in your apartment. Look, it's got a little
ornamentation there.

- Chandler: It does, yeah.
- What is that? Looks like a ghost
from Pac-Man taking a crap. All right, be sure to watch
"The Walking Dead" on AMC. And check out Chandler
in the upcoming movies "Only" and "Inherit the Viper"
in theaters soon. And keep watching - just to hang out
 with us some more.
- Yeah.

Rhett:<i> Want a new way
to enjoy pudding
or just a beverage?</I> <i>Get our
Ear Biscuits mason jar,</i> <i>available at mythical.Store.</I>.

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Black Sesame Pudding Recipe (Exquisite Dessert with Rich Sesame Flavor)Cooking with Dog

Hi, Im Francis,  the host of this show "Cooking with Dog." First, measure out the water in a cup  and rehydrate the gelatin powder. Stir to mix and let it sit for about 5 minutes. In the meantime, heat a pot of milk  and add the sugar.   The appropriate temperature  to dissolve the gelatin is about 50~60C (122~140F).

When the sugar is dissolved,  remove the pot from the burner. And add the rehydrated gelatin. Stir to mix and dissolve the gelatin completely. Then, pour the mixture into a bowl  with the black sesame paste.

Make sure to add it a little at a time  while mixing vigorously. You should also mix the sesame paste  before use since it often separates. When evenly combined,  float the bowl on ice water and continue to mix. When cooled, add the heavy cream.

Keep chilling it while mixing. Now, the mixture should thicken and the sesame paste  will remain suspended in the pudding. Clean the bottom of the bowl with a towel  and pour the mixture into small cups. Let the pudding sit in the fridge  for over an hour until firmed up.

Now, the pudding is chilled and firmed up. Garnish with the whipped cream. And top with the black sesame seeds. The sesame paste goes great with the milk and heavy cream.

Instead of the whipped cream,  you can also top with black sesame paste,  kinako, roasted soybean flour  and kuromitsu, Japanese black sugar syrup. If the sesame paste isnt available,  you can toast sesame seeds  and then thoroughly grind them to use in this recipe. It will not be as smooth as the sesame paste  but you can still enjoy this delicious dessert. Good luck in the kitchen!.

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Beth's Salted Caramel Pudding RecipeENTERTAINING WITH BETH

- Hey guys! Today, we are making
salted caramel puddings. One of the most decadent
desserts known to man. These things are addictive. They are delicious, creamy, and decadent.

They were inspired by my recent
trip to France this summer, and if you were following me
on Instagram and Facebook, you may have seen some images
of me in the salt marshes, where I had to stop at
the little salt boutique to buy some fleur de sel. It's a really charming part of France that's known for its salt and its butter and for its salted caramel desserts. I wanted to share with you my version for a salted caramel pudding. Let me show you how easy
it is to put together.

So the first thing we're going
to do is make our caramel. You're going to take one cup of sugar and put it in a large stock pot. You do want a pot with a high profile because we are going to be adding some heavy cream once our caramel is done, and it does have a chance
of sort of bubbling up, so do make sure that it's a nice deep pan. And then you're gonna put
your flame on medium-high.

And at this point, it's gonna look like it's not doing anything, and you're gonna get antsy, and you might tend to walk away. Do not do that, because this
can burn very, very quickly, and there's nothing worse than
the smell of burnt caramel. You have to start all over again. But you'll be encouraged
once you see your sugar start to melt along the side of the pan.

It'll become clear, and then overtime, it'll start to develop this
really beautiful amber color. And just keep taking that
pan and swirling it around. You don't wanna stick
any utensils in there because it'll just
stick to it like cement. So just don't touch it,
just swirl it and move it, and once you get to the
end, and you start to see that it's really a
beautiful caramel color, you might wanna turn
down the flame just a bit because you don't want it to burn, but you do want the rest
of the sugar to dissolve.

And you wanna turn off the flame, and then you're gonna add half a cup of heavy cream or whipping cream. And you're gonna pour that in the pot, and you're gonna watch, it's gonna just rise up and start to bubble. That's okay. Just let it kinda do its
thing, it'll settle down.

And once it does, that's
when you wanna add a quarter teaspoon of the
fleur de sel sea salt. The fleur de sel sea salt is usually sold right next to the salt. It's typically in a smaller container. It's a very fine salt that doesn't have a very strong salty flavor to it.

I know, it sounds kinda weird, salt that doesn't taste like salt, but it's just light, and it's
really great for desserts or sprinkling on top of grilled meats. And into that, we're also gonna add two tablespoons of butter, and this is gonna add a really beautiful, smooth texture to our caramel. And then I also like to add half a teaspoon of vanilla extract. And so at this point, our caramel is done, and we just wanna transfer it
into a heat-safe container.

And we're gonna set that side,
we're gonna use that later. And then the second part to this process is we're gonna start to
create our custard base. So in a large mixing bowl, you're going to add five egg yolks, and into that, we're gonna add a third of a cup of corn starch, or corn flour, you may know it, and you're gonna whisk
those two things up together until you have a beautiful
yellow paste on your hands. And then you can just set that aside.

And then the next step is to
create our milk-cream base. Now stick with me, I know this
feels like a lot of steps. You got the caramel, you got the eggs, now you've got the milk, but
it's totally worth the effort. It's really not that hard.

It just takes a little bit
of time, but the results are well worth the
effort, so stick with me! Okay, now we're gonna
take two cups of milk. We're gonna put that in the pan. And one cup of heavy cream. Then you're going to take a vanilla bean, split it down the side, scrape out the seeds, put that in the pot.

And I also like to throw
in the pod as well. And then you're gonna simmer this mixture for about five minutes,
just to allow that vanilla to infuse into the cream
mixture, and you'll start to see the seeds kinda boil up to the top. At that point, you wanna take out a sieve and just strain your milk mixture just to catch all of
those vanilla pod bits. Then we're gonna take this
hot cream-milk mixture and we're gonna add just a
little bit to the egg paste.

And we wanna do that just a little bit so we can whisk it up
and temper those eggs. So tempering just basically means wanting to get those eggs up
to the same temperature as the milk so that they don't scramble. So once you've kinda got that going, then you can go ahead and
slowly add the rest of it. Then we're gonna pour this
mixture into our cleaned-out pot, and then you're gonna start
to whisk it on medium-high.

Once you see it start
to thicken, and it has kind of that pudding consistency
but it's still pourable, you can turn off your
flame and then remove it from the burner because
that burner is still hot, and if you keep the pot on there, that custard is going to continue to cook and you'll end up with
something that gets too thick. So definitely remove it,
and then you wanna add two tablespoons of
butter and whisk that in. Now at this point, this custard is not gonna taste like much. So don't go in there trying
to taste it and be like, "Eh, this doesn't taste like much." Because it's not sweetened.

We have to add our caramel back in. Remember, that is like straight sugar 'cause that is going to
sweeten up this custard and really give it its great flavor. So you're gonna take your caramel, put it into the pudding mixture, and start whisking it. And you'll see, it'll start to develop this beautiful sort of
butterscotchy hue to it.

Then you can pour it into
your ramekins or containers. I like to use these little French tumblers 'cause you can see through
them, which makes it nice, and it just sort of goes
with the French theme. Then we're gonna put these puddings in the fridge for at
least two hours to set up. Now I actually don't like
to cover these puddings because I find that
they start to get a lot of condensation and
moisture at the top of them, so I just leave them as
is, and they kinda make a nice little seal once they start to set.

And then to serve, I like to take a little bit more of that
fleur de sel sea salt and put it on top of the pudding. I know it feels weird,
but it's really good between the sweetness of the pudding, and then you get that little salty, that sweet and salty, it's so good. And then we're gonna add a
dollop of homemade whipped cream. And then just to guild the lily a bit, I do like to add some
toffee bits to the top, but you could also add cinnamon or nutmeg or even some crushed
nuts would be delicious.

And there you have it, a
delicious salted caramel pudding that is so decadent and so delicious. Alright, you guys. I hope you subscribe for
more delicious recipes, and I will see you back here
next week with another one. Until then, bye! (Happy acapella music).

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Beth's Banana Bread Pudding with Chocolate Chunks

- Hey guys, if it is still
chilly where you live and spring is slow-coming, I have got a great dessert idea
that will warm you right up. It is my banana bread pudding
with chocolate chunks. This is a fantastic dessert to serve when it's really cold outside
and you have friends over and you want to impress
them with something really soul-satisfying and delicious. People will talk about these
bread puddings for weeks.

They are that good. Let me show you how to put it together. So the first thing you want
to do is prep your ramekins. So I'm working with
four six-ounce ramekins and you want to spray them
with some baking spray.

I like the larger ramekin,
because I think the pudding looks a lot more elegant that way. I also like the little raised polka dots on the side of them. If you want to know where to get them, they're in my Amazon shop and I'll leave you a
link in the description. So once you spray them
with the baking spray, it also helps to take a pastry brush and just rub around the sides, making sure everything's well-coated.

And then you can set those aside. Then in a large mixing bowl,
you're going to add six eggs, one cup of heavy cream,
two tablespoons of sugar. I don't actually add
that much sugar to this, because the bananas
provide so much sweetness. But if your bananas are not very ripe, you might want to add another tablespoon.

And one teaspoon of vanilla extract. And you can whisk that all together, just until combined,
and then set that aside. Then, for our bread, I like
to use a rustic Italian loaf, but you could also use brioche or you could use a French loaf. And you just want to cut the bread into about half-inch cubes.

And we're looking for six cups. Then you can add the bread to the batter and toss it to combine,
making sure all those cubes are getting well-soaked
in with the custard. And then in a small bowl, you want to mash two very ripe bananas. The riper they are, the
sweeter the puddings will be and the more pronounced
the banana flavor will be.

And you can toss those in. And then the last thing we're gonna add is 1/3 of a cup of chocolate. So you could use chocolate chunks, you could use chocolate chips,
whatever you have will do. See wasn't that easy? This is all we have to do.

Now we're going to take this
mixture and fill our ramekins. I think it's easiest to do
it with an ice cream scoop. And you just want to make sure that your first couple scoops have
a lot of liquid in it, because that's what's gonna create the sort of custard center. And then the final scoop
should have more bread in it, because you want to make sure that you get some nice cubes kind of balancing on top, which will toast and become golden brown and make the banana puddings
look really elegant.

Then you want to take your ramekins and place them on a baking tray. And you can pop this whole thing in your refrigerator just like that, because you do want to make sure that you refrigerate these puddings
for at least four hours to allow for the bread to
soak up all of that custard. Because that will create
a more delicate interior than if you just popped it
into the oven right away. Then when it comes time to serve, you can pop these in the oven
at 350 degrees Fahrenheit for about 45 to 50 minutes.

So it does take quite a bit of time to make sure all of that egg
custard is fully cooked through and that the tops have
become golden brown. And you can kind of press
on them a little bit and if no liquid is coming up and they're nice and kind of spongy, then you know that they're done. So you can take them out. And then I like to dust these with a little bit of
powdered sugar just on top.

And then you can bring
them right to the table and let everybody dig in. (Laughing) And once they've gotten through
about two to three bites, it's also a good idea to serve a little lightly-whipped whip cream on the side, because it's a fantastic combination to pour a little bit of that whip cream into the banana puddings. Because there's something really delicious about that hot bread pudding
and the cool whip cream. Not to mention, it serves
as a nice flavor combination between the rich banana
and the chocolate chips.

I hope you guys give this one a try and let me know what you think. And for all the printed recipes, you can head to my website,
EntertainingWithBeth.Com, and you can print them out there. Alright you guys, I will
see you back here next time for another quick and easy recipe. Until then, bye!.

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Banana Pudding with Vanilla Wafers Recipe

I lived in New York right around the time
when the whole cupcake craze started. I lived there when Magnolia Bakery just started
and we would wait hours in line just to get cupcakes from there. So, I would go for the cupcakes in the beginning
and then one day they ran out of the cupcake that I wanted, so I tried their banana pudding
and it was just mind-altering. It was so good, it just brought back every
single piece of nostalgia from your childhood that...

I mean, I grew up eating this banana pudding,
so I wanted to show you kind of my updated version that you can make with your family. So, first step is we're gonna steep some milk,
get two cups of milk and we're gonna steep a vanilla bean. If you don't have a vanilla bean, you can
use vanilla extract. Instead I would just warm up the milk slightly,
take it off the heat and then add the vanilla extract.

The vanilla extract has alcohol in it so when
it hits heat, it tends to evaporate. So I've got one vanilla bean that you could
just get at the grocery store in the spice aisle. I'm gonna split it in half before I steep
it. That way I can get all the bean flecks out
of it before I steep it.

So just with a paring knife, split it in two,
and with a knife just take out all that filling and just put it right on into the milk. I have the milk over low heat. You wanna be careful not to boil the milk. So just put the whole bean in there, the flecks
as well as the seed as well, and we're just gonna let that steep for about 15 minutes.

Okay, so I have vanilla bean and milk steeps,
I'm gonna make the rest of the pudding. I've got five egg yolks in the bowl here,
to this I'm gonna add half a cup of sugar, a pinch of salt and then a quarter cup of
cornstarch. Make sure not to let the sugar sit too long
on your egg yolks otherwise you'll get something that's called burned egg yolks. So just when you put the sugar on, make sure
to whisk it right away.

Okay, my milk and vanilla bean mixture has
been steeping and now I'm just gonna put it right into the egg yolk mixture. You're gonna want to use a sieve that will
catch any of those vanilla beans. Give it a big whisk to make sure everything
is incorporated. Okay, now we're gonna add the egg yolk and
milk mixture back into the pot that you warmed that milk in and we're gonna cook over medium
heat.

Okay, so my milk and egg yolk mixture is over
medium heat, I'm gonna whisk constantly for about two to three minutes until it becomes
really thick. And the thickening will happen really quickly. One minute it will go from a loose liquid-y
texture and then it'll all of a sudden be thick and pudding like and that's because
there's cornstarch in there. And one of the reasons I love using the vanilla
bean is because there's vanilla bean flecks throughout this pudding.

But again, vanilla extract is totally fine,
or if you wanna get a little crazy, you could put some bourbon in there and just make it
a bourbon banana pudding. Okay, so my pudding has gotten really, really
thick, we are almost there, but I'll show you how thick it really gets. And it's pretty much... It goes from being
really liquid-y to thick almost instantly.

See, you can tell that it's like almost that
pudding texture. And then we're gonna put it into a bowl and
fold in some butter. Okay, so let's put our pudding mixture into
a bowl and if it looks a little chalky right now, or kind of not smooth, it's totally fine. We're gonna put in some butter which is gonna
smooth everything out.

Okay, so I'm gonna add two tablespoons of
butter and just put it right on in, perfect. So, my butter is whisked in. We're gonna put this in the refrigerator for
at least four hours or if it's easier just overnight. But before we do that, we're gonna put some
plastic wrap right on top, and the plastic wrap's gonna help prevent the pudding from
forming a skin on top.

I know that sounds really gross, but trust
me, just do it. So, the plastic wrap's gonna go right on,
but we're actually gonna put the plastic wrap directly on to the putting and then into the
refrigerator for four hours or up to overnight. I do overnight just because it's easier. I've got my pudding and it's been chilled
overnight, so it's nice and cold, and then I've got some whipped cream.

I whipped the cream until soft peaks and then
I'm gonna fold three-fourths of this cream into the pudding mixture, and we're gonna
save that final fourth for the top and then just gently fold it in. And by adding the whipped cream, this is gonna
lighten the pudding and make it really velvety and smooth in texture. Okay, so let's assemble our banana pudding. I'm just using a glass bowl today.

You could use a casserole dish, you could
use a trifle dish, the glass bowl works just as well. And even if it's not glass, it's totally fine. I like using glass because then you can see
the different layers of the pudding with the bananas and the Nilla wafers. Okay, first let's add a layer of Nilla wafers.

So, and vanilla wafers, it's a little bit
controversial, I think you have to use like the Nilla Nabisco kind to get that flavor. I don't know what...I've tried it with vanilla
wafers from Whole Foods or from kind of like generic brands, and there's something about
this brand that just like the nostalgia is wrapped up in it. But, if you can't find this one, just regular
vanilla wafers will do too. And then we're gonna add pudding on top of
that and it doesn't have to be perfect, that's the beauty of this dessert, is that it's a
little bit messy, but totally amazing.

And then on top of that, we're gonna add sliced
bananas. So just thinly slice the banana and then just
place it right on top. So, we had this recipe a lot growing up, but
it wasn't really until I lived in New York that I really, really loved it. I remember just getting huge tubs of it from
Magnolia Bakery and just walking home snacking on it.

No shame, right? And then we're gonna repeat this process a
couple more times depending on how big your dish is, okay? And then the final banana pudding right on
top. And then to this, we're gonna top with the
remaining whipped cream and then kind of final garnish, we're gonna take a couple Nilla wafers
because obviously,we don't have enough already and just break them right over it. And there you have it, you have this delicious
banana pudding. And I love that the glass bowl you can see
the layers, you can see definitely that there's banana in there, there's pudding and then
the Nilla wafers.

So, you could let this sit in the refrigerator
until you're ready to eat, but I'm ready to eat right now. The only difference if you eat it immediately
is that the vanilla wafers are gonna be a little more crispy. That's not a bad thing it's just preference. So, I'm just gonna dig right in because this
is just all for me anyways, right? Let's go.

I'm just...It's so amazingly nostalgic. I love when food kind of transports you back
until like a time in your life, and this transports me right back to New York. It makes me miss it a little bit. I love this recipe, it's banana-y, it's vanilla-y
and it's totally delicious.

So you should make it for your next family
occasion, for Easter coming up or just any old day you want the banana pudding. Thanks so much for watching. If you like this video, give it a thumbs up
and subscribe because I upload a new recipe video each week. All mine, all mine..

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