Banana Pudding
Classic Southern-style banana pudding with vanilla custard, ripe bananas, and vanilla wafers chilled until creamy and sliceable
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INGREDIENTS
Vanilla custard
- 3 cups whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp fine salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 2 tsp vanilla extract.
Assembly
- 5 to 6 medium ripe bananas sliced
- 11 oz vanilla wafer cookies.
Topping optional
- 1 1/2 cups heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- extra crushed wafers for garnish.
INSTRUCTIONS
Make custard
- whisk sugar
- cornstarch
- and salt in a saucepan then slowly whisk in milk until smooth
- cook over medium heat whisking constantly until thickened and bubbling
- reduce heat and cook 1 minute then remove from heat
- temper egg yolks with a ladle of hot custard then whisk yolks back into saucepan
- return to medium-low heat and cook 1 to 2 minutes whisking until glossy and thick
- remove from heat and whisk in butter and vanilla then cover surface with plastic wrap and cool 10 minutes.
Assemble and chill
- spread a thin layer of custard in the bottom of a 9x13 inch dish or trifle bowl
- layer wafers then banana slices then custard and repeat ending with custard
- cover and refrigerate at least 4 hours for best set and flavor.
Add topping optional
- whip heavy cream with powdered sugar and vanilla to medium peaks
- spread or pipe over chilled pudding and garnish with crushed wafers and extra banana slices just before serving.
Notes
1. Use very ripe bananas for best flavor but slice just before layering to limit browning 2. substitute 2 cups half-and-half plus 1 cup whole milk for a richer custard 3. for a shortcut use 1 5.1 oz box instant vanilla pudding mix plus 3 cups cold milk and fold in 8 oz whipped topping then chill 4 hours 4. chill time is essential for wafers to soften and layers to set
Nutrition
Calories: 410kcal | Carbohydrates: 60g | Protein: 7g | Fat: 16g