Banana Cream Pudding
Main Ingredients
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 3 ripe bananas, sliced
- 1 package (200g) vanilla wafers
- Whipped cream, for topping (optional)
- Additional banana slices, for garnish (optional)
Directions
- Prepare the pudding base:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- In a separate bowl, whisk the egg yolks. Gradually whisk about 1 cup of the hot
milk mixture into the egg yolks to temper them, then pour the egg mixture back into the saucepan with the remaining milk mixture.
Cook the pudding:
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This will take about 5-7 minutes.
- Once boiling, continue to cook for 1-2 minutes more, stirring constantly, until the pudding is thickened to the desired consistency.
Finish the pudding:
- Remove the saucepan from heat and stir in the butter and vanilla extract until the butter is melted and incorporated.
- Transfer the pudding to a bowl and press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cooled.
Assemble the Banana Cream Pudding:
- In a serving dish or individual cups, layer the vanilla wafers, sliced bananas, and chilled pudding, repeating until all ingredients are used and ending with a layer of pudding on top.
Chill and serve:
- Cover the assembled pudding with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together and the wafers to soften.
Garnish and serve:
- Just before serving, top with whipped cream and additional banana slices, if desired.
Enjoy your creamy and delicious Banana Cream Pudding! It’s a classic dessert that’s perfect for any occasion, from family gatherings to potlucks