Banana Pudding

Serves 1
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Directions

  1. 1Add 3/4 cup of white sugar, 1/2 teaspoon of salt, and 1/4 cup of cornstarch to a pot and whisk them together.
  2. 2Separate six egg yolks by cracking them and transferring the yolk between the shells, or by hand, and then add them to a measuring cup.
  3. 3Add 2 and a half cups of milk and 1 cup of heavy cream into the eggs and mix.
  4. 4Add some of the milk mixture to the pot and whisk until combined.
  5. 5Add the remaining milk mixture to the pot and bring it to a boil, whisking constantly until thick.
  6. 6Add 2 teaspoons of vanilla bean paste, 2 tablespoons of sweet and condensed milk, and 2 tablespoons of high-quality butter to the thick pudding and mix until silky.
  7. 7Let the pudding cool down.
  8. 8Pour 2 cups of heavy cream, 1/4 cup of powdered sugar, and some vanilla into a bowl and whisk until stiff peaks form.
  9. 9Fold about half of the whipped cream into the cooled pudding in the pot.
  10. 10Layer Nilla wafers at the bottom of a serving dish.
  11. 11Add a layer of the prepared pudding on top of the Nilla wafers.
  12. 12Place sliced bananas on top of the pudding layer.
  13. 13Repeat the layers of Nilla wafers, pudding, and bananas until all the pudding is used.
  14. 14Refrigerate the banana pudding overnight.

Ingredients

  • 0.75 cup white sugar
  • 0.5 teaspoon salt
  • 0.25 cup cornstarch
  • 6 egg yolks
  • 2.5 cups milk
  • 1 cup heavy cream
  • 2 teaspoons vanilla bean paste
  • 2 tablespoons sweetened condensed milk
  • 2 tablespoons butter
  • 2 cups heavy cream
  • 0.25 cup powdered sugar
  • 70 cookies Nilla Wafers
  • 4 bananas

Equipment

potwhiskbowlmixerboujee dishspoon

Tips

  • Always add butter at the end for a silky texture.
  • For whipped cream, whisk until stiff peaks form.
  • Refrigerate banana pudding overnight for best results.