Banana Pudding
Serves 1
Directions
- 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.
- 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.
- 3Add 2 and a half cups of milk and 1 cup of heavy cream into the eggs and mix.
- 4Add some of the milk mixture to the pot and whisk until combined.
- 5Add the remaining milk mixture to the pot and bring it to a boil, whisking constantly until thick.
- 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.
- 7Let the pudding cool down.
- 8Pour 2 cups of heavy cream, 1/4 cup of powdered sugar, and some vanilla into a bowl and whisk until stiff peaks form.
- 9Fold about half of the whipped cream into the cooled pudding in the pot.
- 10Layer Nilla wafers at the bottom of a serving dish.
- 11Add a layer of the prepared pudding on top of the Nilla wafers.
- 12Place sliced bananas on top of the pudding layer.
- 13Repeat the layers of Nilla wafers, pudding, and bananas until all the pudding is used.
- 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.
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