Banana Pudding With Fortune Cookie Crumble Recipe

Prepare starch slurry

In a small bowl whisk together the cornstarch with 2 tablespoons of the milk until smooth and lump-free; set aside.

In a medium saucepan over medium heat, combine the remaining milk (approx. 1 14 cups) and heavy cream with half the granulated sugar (1/2 cup). Warm until steam appears and edges begin to shimmer, stirring occasionally — do not boil.

In a separate bowl, whisk the egg yolks with the remaining 1/2 cup sugar until pale and slightly thickened. Temper the yolks by whisking in 3–4 tablespoons of the hot milk mixture, then slowly whisk the tempered yolks back into the saucepan.

Whisk the cornstarch slurry into the warm milk mixture. Continue to cook, stirring constantly, until the mixture thickens and comes to a gentle simmer (about 2–4 minutes). Once thickened to a pudding consistency, remove from heat.

Stir in the butter, vanilla extract, and a pinch of fine sea salt until butter melts and the pudding is glossy. Pour the pudding into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill until cold (at least 2 hours or overnight).

Slice bananas: Just before assembling, peel and slice the bananas into 1/4-inch rounds. Toss the slices with the teaspoon of lemon juice to slow browning.

Layering: In a large trifle bowl or individual serving glasses, place a thin layer of vanilla wafers (if using) or a spoonful of pudding on the bottom. Top with a single layer of banana slices, then spoon on a layer of chilled pudding to cover. Repeat to build 2–3 layers, finishing with pudding on top.

Chill assembled pudding for at least 30 minutes so layers set and flavors meld.

Preheat and crush: Preheat oven to 350°F (175°C) or use a toaster oven. Place the fortune cookies in a zip-top bag and crush with a rolling pin or pulse a few times in a food processor until coarse crumbs remain (some small chunks are desirable).

Flavor and toast: Toss the crushed cookies with the melted butter, light brown sugar, and a pinch of cinnamon until evenly coated. Spread the mixture in a single layer on a small baking sheet and bake 6–8 minutes until fragrant and slightly crisp. Watch closely so they don’t burn. Remove and sprinkle lightly with flaky sea salt; let cool completely — they will crisp further as they cool.

Finish: Just before serving, sprinkle the fortune cookie crumble evenly over the top layer of pudding. Reserve a small amount of crumble to garnish each individual serving if desired.

Make whipped cream: Chill a medium bowl and whisk (or beaters) for 10 minutes in the freezer. Pour in the heavy cream, powdered sugar, and vanilla extract. Whip to soft peaks, taking care not to overbeat.

Top: Dollop or pipe the whipped cream over each portion of pudding, then sprinkle with the reserved fortune cookie crumble.

Serve immediately after adding crumble and whipped cream for best texture. If preparing ahead, add crumble just before serving to keep it crisp.

Storage: Refrigerate leftovers covered for up to 3 days. Crumble will soften over time; refresh with extra crushed fortune cookies before serving if needed.