Martha Stewart Living Radio: The Radio Blog

Cheryl Day's 'Nana Puddin'

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Last week on "Cooking Today," host Carla Hall introduced us to Savannah bakery owner, Cheryl Day and her mind blowing 'nana puddin.' 

Many of you have asked for the recipe, and we are more than happy to deliver!  This sweet treat and more than 100 others can be found in Cheryl's brand-new book, "The Back in the Day Bakery Cookbook."  

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Cheryl and Griffith Day, Co-Owners & Bakers at Savannah's Back in the Day Bakery. Photo Credit - Christine Hall

1 Cheryl and Griffith Day, Co-Owners & Bakers at Savannah's Back in the Day Bakery. Photo Credit - Christine Hall

Cheryl's 'Nana Puddin' Photo Credit - Carla Hall

2 Cheryl's 'Nana Puddin' Photo Credit - Carla Hall

Cheryl & Griff's new cookbook featuring the 'nana puddin' and more than 100 other recipes. Photographs by  
Squire Fox

3 Cheryl & Griff's new cookbook featuring the 'nana puddin' and more than 100 other recipes. Photographs by Squire Fox

‘Nana Puddin’
Serves 12

8 egg yolks
1/2 cup sugar
5 tablespoons cornstarch
1/2 teaspoon salt
3 cups half-and-half
2 tablespoons pure vanilla extract
3 1/2 tablespoons unsalted butter, at room temperature
One 14-ounce can condensed milk
1 cup heavy cream
3 tablespoons confectioners’ sugar
36 Janie Q Shortbread Cookie Bars (recipe follows), broken into large pieces
8 large bananas, sliced into coins
1 recipe Fresh Whipped Cream (recipe follows)

Directions:
1. To make the pudding, in a large heatproof bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well blended. The mixture will be thick and pale in color. Set aside.

2. In a medium saucepan, heat the half-and-half to its boiling point (do not let it actually boil), then whisk about 1 cup into the egg-yolk mixture. This will temper the eggs so they don’t curdle. Continuing to whisk, add the remainder of the half-and-half in a steady stream.

3. Set the bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water) and cook, whisking constantly, until the mixture has thickened, 5 to 7 minutes.

4. Remove the bowl from the heat and whisk in the vanilla until combined. Let the mixture sit for 2 to 3 minutes to cool slightly, then whisk in the butter until it is melted and the pudding is smooth and silky.

5. Place a piece of plastic wrap directly on top of the pudding so that a skin does not form and let cool to room temperature, about 30 minutes.

6. Whisk in the condensed milk and chill for 2 hours or overnight.

7. In the bowl of a stand mixer fitted with the whisk attachment (or in a medium mixing bowl, using a handheld mixer), whip the cream on medium speed until it starts to thicken. Add the confectioners’ sugar and beat until the cream holds stiff peaks.

8. Once the pudding mixture is completely chilled, gently fold in the whipped cream. Return it to the refrigerator to chill until you are ready to assemble.

9. To assemble the pudding: Spoon one-third of the pudding into a large serving bowl. Top with about one-third of the shortbread cookies, followed by a layer of sliced bananas. Repeat the process, ending with bananas. Finish with dollops of Fresh Whipped Cream. Covered with plastic wrap, the pudding will keep, refrigerated, for up to 2 days.

Fresh Whipped Cream
Makes about 3 cups

2 cups heavy cream
1/4 cup confectioners’ sugar

Directions:
Using a stand mixer fitted with the whisk attachment (or in a large mixing bowl—using a handheld mixer), whip the cream on medium speed until it starts to thicken. Add the confectioners’ sugar and beat until the cream holds nice soft peaks.

Janie Q Shortbread Cookie Bars
Makes 48 bars

1 pound (4 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon salt
4 teaspoons pure vanilla extract
4 cups all-purpose flour

Directions:
1. Position a rack in the lower third of the oven and preheat the oven to 350°F. Line a cookie sheet with parchment.

2. In the bowl of a stand mixer fitted with the paddle attachment (or in a medium mixing bowl, using a handheld mixer), cream the butter, sugar, salt, and vanilla together on medium speed until light and fluffy, 2 to 3 minutes.

3. Scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, add the flour in thirds, beating until incorporated, 1 to 2 minutes.

4. Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding at the bottom of the bowl and the dough is thoroughly mixed.

5. Press the dough evenly into the cookie sheet using your fingers. Bake for 25 to 30 minutes, rotating the pan halfway through the baking time, until golden. Remove the shortbread from the oven and let cool completely. Cut into 2-inch bars. Store the cookies in an airtight container for up to 5 days at room temperature.

All recipes excerpted from The Back in the Day Bakery Cookbook by Cheryl 
Day and Griffith Day (Artisan Books). Copyright © 2012

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