The holiday party season is in full swing and if you need a dish to pass, we’ve got you covered. Today we’re making the Southern classic, banana pudding. Chef Taj Savage is here in our Studio 41 kitchen to show us how it’s done.

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3 Medium Size RIPE Banana’s

4 tbsp of Butter

1 1/2 cup of  granulated sugar

1 tsp of vanilla extract

1 tbsp of banana extract

Pinch of salt

2 cups of whole milk

1 can of carnation milk

1 can of condensed milk

1/4 cup of corn-starch

1/3 cup of cold water

1 box of Vanilla wafers or your cookie of choice.

  1. Inside a medium size pot over medium heat, put butter into pot and let it melt completely not burn.
  2. Insert peeled ripe banana’s into pot and sautéed  for 2 minutes.
  3. Once the banana’s have a little color (not too much color) add your sugar, your banana’s should start breaking down in your pot
  4. Add your whole milk, carnation milk, condensed milk, salt, vanilla ext, & banana ext and cook for 15 mins while whisk consistently.
  5. Do not allow the mixture to boil or stick to the pot.
  6. Take your 1/4 cup of corn-starch and your 1/3 cup of cold water in a separate bowl and create a slurry.
  7. Add your corn-starch slurry a little at a time to the pot of custard while continuously whisking until the custard has thickened completely.
  8. Turn off fire and remove pot from the stove, pour custard into a shallow pan for the cooling process.
  9. Cool Custard in refrigerator for 2 hours, once cooled you are now ready to layer your dessert.   

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