DESSERT

NOT YO’ MAMA’S BANANA PUDDING

BANANA PUDDING

 

Banana pudding is a delicious and easy-to-make dessert that’s perfect for any occasion. Here’s a simple recipe to prepare traditional banana pudding:

Ingredients:

  • 4-5 ripe bananas
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter
  • Vanilla wafers (approximately one box)
  • Whipped cream (for topping, optional)

Instructions:

  • In a medium saucepan, combine the milk and heavy cream over medium heat. Bring it to a simmer without boiling.

  • While the milk and cream are heating, in a separate bowl, whisk together the sugar, cornstarch, and salt until well combined.
  • In another bowl, whisk the egg yolks until smooth.
  • Gradually add the dry ingredients mixture (sugar, cornstarch, and salt) into the egg yolks, and whisk until it forms a smooth paste.
  • Slowly pour a small amount of the hot milk and cream mixture into the egg mixture, while whisking continuously. This step is called “tempering” and helps to prevent the eggs from scrambling.
  • Pour the egg mixture back into the saucepan with the rest of the hot milk and cream, stirring constantly over medium heat.

  • Continue to cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This should take around 2-3 minutes.
  • Remove the saucepan from the heat and stir in the vanilla extract and butter until the butter melts completely. This creates a smooth and flavorful custard.
  • Allow the custard to cool for a few minutes. While it cools, slice the ripe bananas into thin rounds.
  • In a trifle dish or a large serving bowl, layer the vanilla wafers, sliced bananas, and custard. Start with a layer of wafers, followed by a layer of bananas, and then a layer of custard. Repeat the layers until all the ingredients are used, finishing with a layer of custard on top.
  • Cover the pudding with plastic wrap, ensuring that the wrap touches the surface of the custard to prevent a skin from forming.
  • Refrigerate the banana pudding for at least 4 hours, but preferably overnight, to allow the flavors to meld together and the dessert to set properly.
  • Just before serving, you can add a dollop of whipped cream on top for an extra touch of indulgence.

Enjoy your homemade banana pudding! It’s a classic dessert loved by many.

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