Banana Pudding - Le Creuset Giveaway - Stainless Steel Saucier

My Banana Pudding, like all my desserts, is made from scratch for a number of reasons, not the least of which is that I like desserts with less sugar than is usual. Puddings made with boxed pudding or instant pudding mix, and even most from-scratch recipes, are way sweeter than they need to be.

My banana pudding recipe calls for at least 1/3 less sugar than most; and my meringue, a tiny fraction of what most recipes call for. For half my life I thought I didn't like meringue. Then I decided to make it myself with less sugar and discovered I love it! 

The naturally sweet ripe bananas and the vanilla wafers and my less sweet custard and meringue all add up to a luscious dessert that is plenty sweet. If you don't believe me, try it! And my new Le Creuset 3.5-quart stainless steel saucier makes cooking custard a breeze. 

I can't tell you how much I lovelovelove this pan! I really, really do!

Le Creuset stainless steel cookware is triple-ply from base to rim, so no hot spots. Each pan has a rim designed for drip-free pouring with either hand. And oh the saucier! Unlike a regular saucepan with its straight sides, the saucier has a rounded bottom and flared sides for easy whisking and stirring. No "corners" where food can stick. 

I may have mastered custard in a regular heavy-bottomed straight-sided saucepan when I was a teenager, but I've long thought it would be more foolproof in just such a pan as the saucier. No worries about "getting into the corners" to prevent the eggs from scrambling with this well-designed, quality pan. 

Perfect for custards and sauces, it's also just what's needed for risotto, polenta, grits, all sorts of things. I can't wait to make macaroni and cheese in it, throw some fresh bread crumbs on top and slide it into the oven (it's oven proof to 425F/220C/Gas7). 

Banana Pudding 

(Makes one 13x9x2-inch pudding, 16 servings)

The Pudding 

4 cups milk (I used Organic Valley 2%)
8 large egg yolks (reserve whites for meringue)
2/3 cup sugar

1/2 cup cornstarch
1/4 teaspoon salt
3 tablespoons unsalted butter, cold
1 tablespoon vanilla extract
70 vanilla wafers
6 medium ripe bananas
Juice of half a lemon 

The Meringue 

8 large egg whites
1/2 teaspoon cream or tartar
1/2 teaspoon vanilla extract
3 tablespoons sugar 

1 In heavy-bottomed 3-quart saucepan (I used Le Creuset 3.5-quart stainless steel saucier), heat milk just to a simmer. Meanwhile, separate eggs.

2 In 2-quart glass measure or bowl, whisk together sugar, cornstarch and salt. Whisk in egg yolks (and a tablespoon or so of milk to loosen mixture a bit) until thoroughly combined. Gradually add hot milk to yolks, whisking constantly. 

3 Pour mixture through a large fine-mesh strainer (to get out any odd bits of egg) back into saucier and cook over medium-low heat, stirring constantly until thickened -- just takes a couple minutes, so don't get distracted -- and another minute. (Food safety note: Any mixture with eggs should be cooked until it registers 160F/72C on instant-read thermometer.) 

4 Remove from heat. Whisk in cold butter and vanilla extract until butter is completely melted. (You can pour custard through a clean strainer if there are any lumps in it.)

5 When I make this in a deeper casserole, I layer wafers - bananas - wafers - bananas - wafers, then pour on the custard. In the 13x9x2-inch baking dish, I just layer wafers - loads of bananas - wafers, then custard.

Cover bottom of 13x9x2-inch baking dish with 35 vanilla wafers. Peel bananas and cut them into 1/4-inch-thick slices, squeeze on a bit of lemon juice to prevent browning and layer over the wafers, overlapping the banana slices so you have a really solid layer of bananas. Add another layer of 35 wafers. Pour on the custard, and smooth the top. Drop the dish on a towel-cushioned counter two or three times to settle the layers. 

6 If not adding the meringue (but why wouldn't you?), cover and refrigerate for at least 5 hours or up to 24 hours. If adding meringue, let stand at room temperature and preheat oven to 350F/180C/Gas4. 

7 In bowl of stand mixer fitted with wire whisk attachment, beat egg whites, cream of tartar and vanilla extract until soft peaks (curl over when beater is lifted) form. Add sugar, 1 tablespoon at a time, while beating on high speed to stiff, glossy peaks (stay straight when beater is lifted). 

8 With silicone spatula, spread meringue over pudding, sealing to edges of baking dish, and make some swirls and peaks that will brown beautifully in the oven. Bake in preheated oven for about 15 minutes, or until browned to your liking. Cool on wire rack for 45 minutes to an hour. Refrigerate for at least 5 hours or up to 24 hours.

Le Creuset® Stainless Steel Saucier Giveaway 

This giveaway is open to US residents (Sorry, international friends!) 18 years of age or older. Leave a comment below (one entry per person, plus see below for ways to get up to two bonus entries). First comment should be about the first thing you'll make in your saucier. Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday May 20. 

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday May 21. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday May 24, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline). 

For up to two bonus entries (each in a separate comment):

1. follow Le Creuset on Twitter and leave comment below with your Twitter name. (Must include Twitter name!) 
2. follow Delightful Repast on Twitter and leave comment below with your Twitter name. (Must include Twitter name!) 

Disclosure: Le Creuset provided a saucier for review purposes and one for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!