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Fearing’s Banana Pudding

Fearing’s Banana Pudding

Fearing’s Banana Pudding

STORY BY
PHOTOGRAPHY BY

Fearing’s Banana Pudding

STORY BY
PHOTOGRAPHY BY
‘‘

Recipe By Chef DEAN FeaRING

Chef Dean Fearing of Fearing’s Restaurant in the Dallas Ritz Carlton describes his menu as “Texas cuisine without borders,” as the many fantastic selections and flavors surprise and delight guests. Foodies call the offerings “Elevated American Cuisine.” Learn why the menu was rated Number One in Hotel Dining by Zagat’s Resorts and Spas Survey—served in seven stylish dining venues, under one roof in Uptown Dallas.

The full “Born into the Business” feature and additional Dean Fearing recipes are published in the August-September issue.

Photographs by Dick Patrick

The following is a recipe from the feature, provided by Chef Fearing:

INGREDIENTS

  • 15 egg yolks
    1 ¼ cups heavy cream
    ¾ cup sugar
    1 vanilla bean
    Salt to taste
    2 bananas, sliced
_E9A2722_web

PROCESS:

  1. In a medium saucepan over medium heat, add ¼ inch water to the pan. Separately, heat the cream and vanilla bean in a medium saucepan over medium heat, to a steady simmer.
  2. Place a large stainless-steel mixing bowl in the pan with the water, creating a double boiler.  Add the yolks and sugar, whisking continuously to a ribbon consistency, about 3 minutes. Turn up the heat for the cream and bring it to a boil. In a small stream, mix and temper the cream into the yolks, whisking continuously to combine and make the pudding.
  3. Remove the bowl from the double boiler and pour the pudding through a fine sieve. Transfer the pudding to a container and cool in the refrigerator or on an ice bath. Once cooled, cover the pudding. The pudding may be scooped as needed and will hold for 3 days.
  4. In a medium mixing bowl, combine the bananas and the pudding, folding together gently. Scoop equal amounts of the pudding into 6 small glass serving bowls and serve.
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Fearing’s Banana Pudding

Recipe By Chef DEAN FeaRING

Chef Dean Fearing of Fearing’s Restaurant in the Dallas Ritz Carlton describes his menu as “Texas cuisine without borders,” as the many fantastic selections and flavors surprise and delight guests. Foodies call the offerings “Elevated American Cuisine.” Learn why the menu was rated Number One in Hotel Dining by Zagat’s Resorts and Spas Survey—served in seven stylish dining venues, under one roof in Uptown Dallas.

The full “Born into the Business” feature and additional Dean Fearing recipes are published in the August-September issue.

Photographs by Dick Patrick

The following is a recipe from the feature, provided by Chef Fearing:

INGREDIENTS

  • 15 egg yolks
    1 ¼ cups heavy cream
    ¾ cup sugar
    1 vanilla bean
    Salt to taste
    2 bananas, sliced
_E9A2722_web

PROCESS:

  1. In a medium saucepan over medium heat, add ¼ inch water to the pan. Separately, heat the cream and vanilla bean in a medium saucepan over medium heat, to a steady simmer.
  2. Place a large stainless-steel mixing bowl in the pan with the water, creating a double boiler.  Add the yolks and sugar, whisking continuously to a ribbon consistency, about 3 minutes. Turn up the heat for the cream and bring it to a boil. In a small stream, mix and temper the cream into the yolks, whisking continuously to combine and make the pudding.
  3. Remove the bowl from the double boiler and pour the pudding through a fine sieve. Transfer the pudding to a container and cool in the refrigerator or on an ice bath. Once cooled, cover the pudding. The pudding may be scooped as needed and will hold for 3 days.
  4. In a medium mixing bowl, combine the bananas and the pudding, folding together gently. Scoop equal amounts of the pudding into 6 small glass serving bowls and serve.
C1-Cover-LK-CRV4N5

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MORE FROM THIS ISSUE

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