Banana Pudding
20m prep 10m cook 2h ready
8 to 10 servings For even more banana flavor, puree 2 very ripe bananas with the milk before making the pudding, and use ¼ cup cornstarch. For individual banana puddings, assemble this dessert in small cups, glasses, or ramekins.
Ingredients
- ½ cup sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter, cut into pieces
- 1 ½ teaspoons vanilla
- 60 to 70 vanilla wafers
- 4 to 5 large firm-ripe bananas
- 1 Whipped Cream (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ½ cup sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter, cut into pieces
- 1 ½ teaspoons vanilla
- 60 to 70 vanilla wafers
- 4 to 5 large firm-ripe bananas
- 1 Whipped Cream
Let's Cook
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Step 1.
Mix together thoroughly in a medium heavy saucepan: ½ cup sugar; 3 tablespoons cornstarch; ⅛ teaspoon salt
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Step 2.
Gradually whisk in: 3 cups whole milk
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Step 3.
Whisk in thoroughly: 4 large egg yolks
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Step 4.
Add: 3 tablespoons unsalted butter, cut into pieces
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Step 5.
Stirring constantly, heat over medium heat until the mixture just comes to a simmer. Reduce the heat to low and cook for 2 minutes, stirring briskly. Remove from the heat, and stir in: 1 ½ teaspoons vanilla
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Step 6.
Press plastic wrap directly onto the surface of the pudding and set aside. Have ready: 60 to 70 vanilla wafers
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Step 7.
Peel and cut into ¼-inch-thick slices: 4 to 5 large firm-ripe bananas
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Step 8.
Line the bottom and sides of a 9-inch square baking dish with the wafers. Cover with half the pudding and bananas. Arrange a layer of wafers over the top, then cover with the remaining pudding and bananas. Press plastic wrap directly onto the surface of the pudding and refrigerate for at least 2 hours. Just before serving, cover with: Whipped Cream
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