Holidays And Season
Banana Pudding
Description :
You will be invited back to the cookout if you bring this creamy, dreamy banana pudding. Layers of homemade vanilla custard, Nilla wafers and sliced bananas make this version worlds better than the store-bought stuff.
Ingredient :
- 2 c. whole milk
- 1/2 c. sugar
- 1/2 tsp. kosher salt
- 1 3/4 c. heavy cream, divided
- 4 large egg yolks
- 3 tbsp. cornstarch
- 1/2 tsp. pure vanilla extract
- 40 vanilla wafer cookies (we used Nilla Wafers), plus more, crumbled, for topping
- 2 large ripe bananas, sliced 1/4 inch thick
Direction :
- In large saucepan, whisk together milk, sugar, salt, and 1 cup heavy cream. In large heatproof bowl, whisk egg yolks and cornstarch until combined.
- Heat milk mixture on medium-high until just starting to simmer, 3 to 5 minutes. In slow, steady stream, pour hot milk mixture over egg yolk mixture, whisking constantly to prevent eggs from cooking. Pour entire mixture into saucepan, reduce heat to medium-low, and whisk constantly until thickened to consistency of pancake batter and mixture bubbles a few times, 5 to 6 minutes. Strain through fine-mesh sieve into large bowl, then whisk in vanilla.
- Spread thin layer of pudding onto bottom of 8- by 8-inch baking dish. Arrange one-third of cookies on top, then top with one-third of bananas. Dollop and spread another one-third of pudding mixture over bananas. Repeat layering process twice more, ending with pudding; smooth top. Place plastic wrap directly onto surface of pudding and refrigerate until chilled and cookies have softened, at least 6 hours.
- When ready to serve, in stand mixer fitted with whisk attachment, beat remaining 3/4 cup heavy cream on medium-high just until stiff peaks form, 2 to 3 minutes. Spread over pudding and top with crumbled cookies.
