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Banana Pudding

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Banana Pudding

Cuisine:American

Course:Dessert

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.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 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
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.

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Let's Cook

  1. Step 1.

    Mix together thoroughly in a medium heavy saucepan: ½ cup sugar; 3 tablespoons cornstarch; ⅛ teaspoon salt

  2. Step 2.

    Gradually whisk in: 3 cups whole milk

  3. Step 3.

    Whisk in thoroughly: 4 large egg yolks

  4. Step 4.

    Add: 3 tablespoons unsalted butter, cut into pieces

  5. 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

  6. Step 6.

    Press plastic wrap directly onto the surface of the pudding and set aside. Have ready: 60 to 70 vanilla wafers

  7. Step 7.

    Peel and cut into ¼-inch-thick slices: 4 to 5 large firm-ripe bananas

  8. 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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