MAKES 6 PUDDINGS
This is my pastry chef Jill Bates’ take on the Southern classic banana dessert. Although quite different from my mom’s, it is as rich and addictive as the original. The fritters take this simple pudding over the top, but if you’re lacking time, just make the pudding. And on another day, make the fritters; they are delicious on their own.
1¼ cups heavy cream
1 vanilla bean, split in half lengthwise
15 large egg yolks, at room temperature
¾ cup sugar
2 ripe bananas, peeled and cut crosswise into thin slices
Caramelized Apple Fritters, for serving (recipe follows) (optional)
½ cup Caramel Sauce, for serving (recipe follows)
Combine the cream and vanilla bean in a medium saucepan over medium-low heat and bring to a gentle simmer.
Put the egg yolks and sugar in a heatproof bowl, preferably stainless steel, and whisk to blend.
Fill a medium saucepan with about ¼ inch of water. The saucepan should be large enough to hold the bowl without the bottom of the bowl touching the water. Place the saucepan over medium heat and then place the bowl on top of the saucepan. Whisking constantly, cook the egg yolk–sugar mixture for about 5 minutes, or until the mixture forms a ribbon when the whisk is lifted from the bowl. At this point, increase the heat under the cream and bring it to a boil.
Remove the vanilla bean from the cream and, whisking constantly, slowly pour the hot cream into the egg yolk–sugar mixture. Cook, whisking constantly, until the mixture is beginning to thicken.
Remove the bowl from the saucepan. Pour the pudding through a fine-mesh sieve into a clean container. Cover with plastic film pressed directly on the surface to prevent a skin from forming over the top. Transfer to the refrigerator to cool completely. Once cool, the pudding can be covered and refrigerated for up to 3 days.
When ready to serve, remove the pudding from the refrigerator and fold the bananas into it.
Spoon an equal portion of the pudding into each of six small bowls. Place 3 fritters next to the pudding. Lightly drizzle the fritters with the caramel sauce. Serve immediately.
MAKES 18 FRITTERS
¾ cup sugar
2 Honeycrisp or any firm, slightly tart apple, peeled, cored, and cut into a small dice
1½ teaspoons ground cinnamon
1½ cups all-purpose flour
1 vanilla bean, split in half lengthwise
½ teaspoon finely grated lemon zest
2 large eggs, separated, at room temperature
½ cup whole milk
2 teaspoons melted unsalted butter
Vegetable oil, for frying
About 1 cup cinnamon-sugar
Put ½ cup of the sugar in a medium heavy-bottomed saucepan over medium heat. Cook, stirring, for about 3 minutes, or until the sugar has begun to caramelize.
Slowly stir in the apples along with ½ teaspoon of the cinnamon and cook, stirring, for about 3 minutes, or until all of the sugar has melted and the liquid is a dark brown but not burnt color. Remove from the heat and set aside to cool.
When cool, strain through a fine-mesh sieve, discarding the liquid and reserving the apples.
Combine the flour with the remaining ¼ cup sugar and 1 teaspoon cinnamon. Scrape the seeds from the vanilla bean into the flour mixture. Stir in the lemon zest. Set aside.
Combine the egg yolks with the milk and melted butter in a small bowl and whisk to combine.
Whisking constantly, slowly add the egg yolk–sugar mixture to the flour mixture and whisk until no lumps appear.
Place the egg whites in a small bowl and, using a handheld mixer, beat until stiff peaks form. Fold the egg whites into the batter, leaving some small lumps.
Fold the reserved, cooled apples into the batter.
Heat the oil in a deep-fat fryer over medium-high heat until it registers 350ºF on a candy thermometer.
Using a ¾-ounce ladle or scoop, lower portions of the batter into the hot oil. Fry for about 2 minutes, or until golden brown and cooked through. Do not crowd the fryer.
Using a slotted spoon, transfer the cooked fritters to a double layer of paper towels to drain.
Pour the cinnamon-sugar into a resealable plastic bag and, while still hot, add the fritters to the bag and shake to lightly coat with the sugar. Serve warm.