By Request

BETTY SHIMABUKURO

---

Condensed milk enriches
luscious banana pudding

---

Sweetened condensed milk is one of those all-American make-life-easier products. It's been around for almost 150 years, introduced to make life safer in the days before refrigeration.

In wartime, it helped combat shortages of fresh milk (Civil War) and sugar (the world wars). Such are the historical tidbits available from Borden's, makers of Eagle Brand Sweetened Condensed Milk.

All that's in this product is whole milk and sugar, already thickened, making it a handy shortcut for all kinds of desserts. The company Web site, www.eaglebrand.com, offers lots of suggestions.

JoAnn Holliday has been looking for a banana pudding recipe made with condensed milk and cream. "It's very rich but good."

Turns out this is a classic recipe that may have originated on an Eagle label. Versions are posted all over the Internet (although, oddly enough, not on the Eagle site). I couldn't find one that used cream, but why not? You only live once.

The dessert is a vanilla pudding layered with banana slices and vanilla wafers. The wafers soften and become cake-like.

I tried it with cream and skim milk; both turned out well, but the milk actually provided a lighter, more refreshing taste.

Pudding-making does involve constant whisking to make sure the milk doesn't burn and the eggs don't curdle. It's not that difficult, but if it seems too complicated, you can make this dessert with instant pudding and Cool Whip.

Banana Pudding

1/3 cup flour
2-1/2 cups milk (low-fat, non-fat or whole) or cream
1 14-ounce can sweetened condensed milk
2 eggs
2 teaspoons vanilla extract
2 large, ripe bananas, sliced
40 vanilla wafers

Combine flour with half the milk, all of the condensed milk and the eggs. Whisk until smooth.

Meanwhile, heat remaining milk in a saucepan over medium heat until almost boiling, stirring occasionally.

Pour hot milk slowly into the milk/egg mixture, whisking until well-combined.

Return mixture to saucepan and bring to a boil over medium heat, whisking constantly. Reduce heat and boil gently, still whisking, until thick, 1 to 2 minutes. Remove from heat and stir in vanilla.

Arrange half the banana slices in the bottom of a 2-quart dish. Top with 1/3 of the pudding, then half the vanilla wafers. Repeat layers, ending with pudding. Chill several hours before serving.

Quick Banana Pudding

1 large package (6 ounces) instant vanilla pudding
2-1/2 cups cold milk
1 (14 ounce) can sweetened condensed milk
1 (16-ounce) container whipped topping
2 bananas, sliced
40 vanilla wafer cookies

Prepare pudding according to package directions, using cold milk. Stir in condensed milk. Blend well; fold in half the whipped topping.

Layer pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices. Refrigerate overnight.

Nutritional information unavailable.

Food Stuffs: Morsels

Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.