Banana Pudding Recipe
Make Banana Pudding Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard
Assembly
Method
Custard
- 1
Warm milk and cream
In a medium saucepan, combine 3 cups whole milk and 1 cup heavy cream. Warm over medium heat until it just begins to steam and small bubbles form around the edges (do not boil).
- 2
Whisk egg yolks and dry ingredients
In a separate bowl, whisk together 4 large egg yolks, 3 tablespoons granulated sugar, 1 tablespoon cornstarch, and a pinch of salt until smooth and slightly pale.
- 3
- 4
Cook custard
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the mixture thickens and coats the back of the spoon (170–180°F / 77–82°C) — about 5–8 minutes.
- 5
Finish custard
Remove from heat. Stir in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract until melted and smooth. Taste and adjust sweetness if desired. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool to room temperature (about 30 minutes).
Assembly
- 6
Prepare bananas and cookies
While the custard cools, slice 4 ripe bananas into 1/4-inch thick rounds. Line up 12 vanilla wafers and have extra wafers for garnish ready.
- 7
Layer pudding
In a 9x9-inch baking dish or similar serving dish, spread a thin layer (about 1/2 cup) of cooled custard on the bottom. Arrange a single layer of vanilla wafers over the custard (break a few to fit gaps if necessary). Add a layer of banana slices covering the wafers. Spoon 1 to 1 1/2 cups of custard over the bananas, spreading evenly. Repeat with another layer of wafers, bananas, and custard until you use most of the custard, finishing with a smooth custard layer on top. Reserve a few wafer crumbs or whole wafers for garnish.
- 8
Chill
Cover the dish with plastic wrap and refrigerate for at least 2 hours (preferably 4 hours) to allow the flavors to meld and the wafers to soften slightly.
- 9
Make whipped cream (optional)
If making fresh whipped cream, whip 1 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Alternatively, use store-bought whipped topping.
- 10
Top and serve
Before serving, spread or pipe the whipped cream over the chilled pudding. Garnish with extra vanilla wafers (whole or crushed) and a few banana slices. Serve chilled. Leftovers will keep covered in the refrigerator for 2–3 days; bananas may brown, so consider slicing fresh for serving if storing longer.