Banana Pudding With Fortune Cookie Crumble Recipe

Prep dry slurry

In a small bowl, whisk together the granulated sugar and cornstarch until evenly combined; set aside.

Warm milk and cream

In a medium saucepan over medium heat, combine the whole milk and heavy cream. Warm until the mixture is steaming and small bubbles form around the edge (do not boil).

Temper yolks

Place the egg yolks in a separate bowl and whisk lightly. Slowly whisk about 1/3 cup of the hot milk mixture into the yolks to temper, whisking constantly to avoid curdling.

Thicken pudding

Whisk the sugar-cornstarch mixture into the remaining hot milk in the saucepan. Return to medium heat and cook, whisking constantly, until the mixture begins to thicken. Pour the warmed yolks back into the pan while whisking. Continue to cook and whisk for 1–2 minutes until thickened to a custard consistency that coats the back of a spoon.

Finish and cool

Remove from heat and stir in the unsalted butter, vanilla extract, and a pinch of sea salt until smooth. Pour the pudding into a shallow bowl or container and press plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 1 hour (or until fully cold).

Prepare bananas

Peel the bananas and slice them into 1/4-inch rounds. Toss gently with the fresh lemon juice to prevent browning.

Layer dessert

When the pudding is chilled, assemble in a 9x9-inch dish or 6–8 individual ramekins: spread a thin layer (about 1/3 of the pudding) on the bottom, arrange a single layer of banana slices over it (reserve some bananas for the top), optionally add a layer of vanilla wafers/shortbread if using, then add another layer of pudding. Repeat to finish, reserving pudding for the final top layer.

Make crumble

Put the fortune cookies in a zip-top bag and crush with a rolling pin or pulse in a food processor until coarse crumbs remain (some small chunks okay). Transfer to a bowl and stir in the melted butter, light brown sugar, ground cinnamon, and a pinch of coarse salt until evenly moistened.

Toast (optional)

For extra flavor, spread the crumble on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, stirring once, until fragrant and slightly toasted. Cool completely.

Top dessert

Sprinkle a generous layer of the cooled fortune cookie crumble over the final pudding layer, reserving a little for garnish.

Whip cream

Chill a mixing bowl and beaters if possible. Pour the cold heavy cream into the bowl, add the powdered sugar and vanilla, and whip with an electric mixer on medium-high speed until soft peaks form. Do not overbeat.

Finish and serve

Pipe or dollop whipped cream over the pudding, scatter the reserved banana slices on top, and finish with the remaining fortune cookie crumble. Serve immediately or refrigerate up to 2 hours before serving. Leftovers: keep covered in the refrigerator for up to 2 days (crumbles will soften over time).