Banana Pudding Recipe

Name: Banana Pudding Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 270 min
Yield: 8
Cuisine: American
Ingredients: ¾ cup Granulated Sugar (3/4 cup sugar); 3 tbsp Cornstarch (3 tablespoons cornstarch); 3 cup Whole Milk (3 cups whole milk); 4 pieces Egg Yolks (4 egg yolks); 1 tbsp Unsalted Butter (1 tablespoon unsalted butter); 3 tsp Vanilla (2 teaspoon vanilla extract + 1 teaspoon vanilla extract); 4 pieces Banana (4 ripe bananas (sliced about 1/4-inch thick)); 2 cup Heavy Cream (2 cups heavy cream (cold)); 3 tbsp Icing Sugar (3 tablespoons powdered sugar)

Banana Pudding Recipe - Dessert,Snack (American)

270 minAmerican

Servings8

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Steps

1Custard
2In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk until smooth.
3Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 6 to 8 minutes.
4In a small bowl, whisk the egg yolks. Slowly whisk about 1/2 cup of the hot custard into the yolks to temper them. This step gradually brings the yolks up in temperature so they don’t stiffen and become scrambled eggs.
5Slowly whisk the egg mixture back into the saucepan, and continue cooking and stirring constantly over medium heat until the custard is thick and smooth, about 2 to 3 minutes. When properly thickened, the custard should coat the back of a spoon, or it should hold a line when you run your finger through it.
6Remove from the heat and stir in the butter and vanilla. Let the custard cool until warm but not hot to touch, 10 to 15 minutes.
7Cookies and Bananas
8Arrange a layer of cookies on the bottom of a 9 x 13-inch glass baking dish. Or use individual glass bowls. Top with a layer of sliced bananas and a layer of warm custard. Repeat until all the ingredients are used.
9Whipped Cream
10Chill a mixing bowl and the beaters of a mixer in the freezer for 5 minutes. Put the cream in there too. Pour the cold cream into the cold bowl and whip on medium speed until the cream begins to thicken, just a minute or so. Add the powdered sugar and vanilla, then continue whipping until the cream thickens enough so that they hold a medium peak when the beater is lifted. The cream should hold its shape but remain smooth and spreadable. If you go too far, the cream will overthicken and turn into butter, at which point the liquid whey will begin to separate from the solid fat. Why the cold bowl, beaters, and cream? Cold temperatures encourage the fat globules in the cream to stick together around the air bubbles you are whipping in, which creates and a thickened, stable foam more quickly.
11Dollop or spread the whipped cream over the pudding. If you like, garnish with a few extra crushed Nilla wafers.
12Cover and refrigerate for at least 4 hours or overnight. Use within 48 hours for the best results.