Remember when I slaved over a pot of boiling milk to get about 1 cup of dulce de leche? Yeah, turns out that’s not going to be happening anymore. Why? Ask my kid who finds it fun to tug at my pants and grasp onto my leg for dear life just to be picked up every 5 minutes. It’s also hilarious when he pretends he has cooked noodles for legs when I try to set him back down.
You could extend a sigh of frustration with me. Or, you could ask why a mom who has more than enough on her plate couldn’t just buy a bottle of it? Or perhaps just not make it altogether because it really isn’t a necessity like maybe … dinner? I call those non-options. And, you’ll agree when you see what I’ve done with two beautiful cans of pure decadence, without all the stirring.
Dulce De Leche (The Easy Way)
- Cans of sweetened condensed milk
- Large pot with a heavy bottom with a lid
- Place the cans of condensed milk in the pot. Fill the pot with water. The water should fully cover the cans.
- Place the pot on the stove and bring the water to a boil over medium high heat.
- Once at a boil, cover and reduce the heat to medium to keep it at a simmer.
- Check the water level every 30 minutes to make sure that the cans are all well submerged.
- After three hours, turn off the stove and move the pot with lid off the heat (to another burner). Jut let everything cool down. Once the water is cool, remove the cans and place on a towel to cool to room temperature.
- Do not use any cold water, ice or any cooling procedure to make the cans colder faster.
The title should really be – Best. Banana. Pudding. Ever. Ever.
As a Texan, I take my banana pudding pretty seriously. I’ve seen serious atrocities attempt to pass as banana pudding. My ideal banana pudding must be vanilla pudding, with banana and vanilla wafer cookies. The most important part to know is that it’s vanilla pudding with bananas. Not banana flavored pudding. But, the banana flavor, after sitting, will get into the vanilla pudding.
I totally agree the ingredients in this recipe may not be the most traditional, but oh good gravy it’s good. The sweetened condensed milk adds the perfect amount of sweetness while the whipped cream keeps it light. The vanilla wafers get cakey after sitting and these seemingly separate ingredients blend wonderfully. Cohesion – it works.
barely adapted from Food Network
- 1 box mini vanilla wafers
- 6 bananas, sliced
- 2 cups whole milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
- Line the bottom of a 9 x 13 inch dish with wafers and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
- Using another bowl, mix the cream cheese and condensed milk until smooth. Fold the whipped topping into the cream cheese mixture.
- Add the cream cheese mixture to the pudding mixture and stir until well blended.
- Pour the mixture over the cookies and bananas and cover with the remaining bananas and then cookies.
- Refrigerate until ready to serve.
My mother doesn’t waste food. Like nothing. It could be that she cooks everyday or that she doesn’t eat out unless we take her. Whatever it is, other than my sister and my habit of stockpiling snacks, she doesn’t have more than what she needs – in food. Her household hoarding habits are a different story to be addressed later.
I confided in her one day that I hate wasting vegetables that I never get around to cooking. She looked at me as if I had just revealed to her that I was working for the devil. In an attempt to gain understanding, I asked her if she ever deals with that problem. She just shook her head no. Now, with just my grasping for a way out of this conversation, I told her the following: “You know, when I come back from work, I just don’t feel like cooking so we pick up something.” Like kryptonite to Superman. Disappointment would be an understatement.
In short, my mom uses everything she buys. And, I – well, I’m trying my best.
So, when I made this cake, I had four egg yolks left over (from here) that I needed to use. Otherwise, the guilt would eat me alive. And, I would much rather eat pudding.
Oh and by the way. No skin. I know this is a heated debate, but no skin. The fact that the word to describe that layer is called ‘skin’ is just enough to say no skin. So, if you are like me and no skin – cover like above – place the plastic wrap on top of the pudding itself. If you are a skin person, cover the top of the dish without touching the dish.
Adapted from Taste of Home
Yields 6-8 servings
- 1 cup dark brown sugar
- 5 tbsp cornstarch
- 1/4 tsp salt
- 4 cups whole milk
- 4 egg yolks, lightly beaten
- 2 tbsp butter
- 3 tsp vanilla extract
- In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks and stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
- Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into individual dessert dishes. Cover and refrigerate until fully chilled, at least 2 hours.