Q: I had dinner at The Brickery Grill and Bar in Sandy Springs recently and ordered the banana pudding for dessert. It was the best banana pudding I have eaten. Please ask them for the recipe for this fabulous dessert so others may enjoy it. Thanks. — Judy Syna, Brookhaven
A: Sally Alterman, owner of The Brickery Grill and Bar, was happy to share her recipe for this dessert that's been a special offering since January. It was kitchen manager Dwight Jackson who perfected the recipe.
Alterman told me the pudding’s individual portions are part of what makes this a popular dessert. “It’s a beautiful presentation rather than a blob in a bowl, ” she said. As is often the case, the serving at the restaurant will be a little larger than what you’ll have with this recipe.
“This pudding can be served directly from the oven, at room temperature or chilled. It is a personal preference, ” she said. She doesn’t recommend preparing it more than one day ahead of serving though, since the bananas begin to brown and the meringue can develop drops of moisture and begin to get sticky.
The Brickery Grill and Bar’s Banana Pudding
1/2 (12-ounce) box vanilla wafers, divided
11/4 cups granulated sugar, divided
1/2 cup all-purpose flour
Dash salt
3 cups whole milk
5 eggs, separated
3/4 teaspoons vanilla extract
3/4 teaspoons cream of tartar
2 cups sliced bananas (about 4 medium)
Preheat oven to 350 degrees. Place 12 (6-ounce) ramekins or custard cups on a rimmed baking sheet. Place 1 whole wafer in bottom of each.
In a double boiler, make custard by whisking together 3/4 cup sugar, flour and salt. Whisk in milk and yolks. Heat mixture over boiling water for 10 minutes or until thickened, whisking constantly. Remove from heat and add vanilla. Set aside.
With a hand mixer and a large bowl, make meringue by whipping egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar, continuing to beat until whites form peaks that do not tilt over. Set aside.
Fold banana slices and remaining wafers into custard. Divide custard evenly among prepared cups. Divide meringue evenly over custard. Put baking sheet into oven and bake until meringue browns, about 3 minutes. Remove from oven and let cool. Serve immediately or refrigerate for 1 day. Serves: 12
Per serving: 212 calories (percent of calories from fat, 21), 3 grams protein, 40 grams carbohydrates, 1 gram fiber, 5 grams fat (2 grams saturated), 8 milligrams cholesterol, 96 milligrams sodium.
