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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Pudding
Assembly
Method
Pudding
- 1
Warm dairy
In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Heat over medium until small bubbles form at the edges and the mixture is warm but not boiling (about 5–6 minutes).
- 2
Mix dry thickener
While the milk warms, whisk together 1 cup granulated sugar and 1 tablespoon cornstarch in a bowl until evenly combined.
- 3
- 4
Cook custard
Return the tempered yolk mixture to the saucepan with the remaining milk, add the sugar-cornstarch mixture, and cook over medium-low heat, whisking constantly until the mixture thickens and comes to a gentle boil (about 3–5 minutes). Once thick enough to coat the back of a spoon, remove from heat.
- 5
Finish pudding
Stir in 2 tablespoons unsalted butter, 2 teaspoons vanilla extract and a pinch of salt until butter melts and the mixture is glossy. For a smoother pudding, pass through a fine-mesh sieve into a clean bowl.
- 6
Cool slightly
Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Let cool at room temperature for 15–20 minutes, then refrigerate until chilled but still spreadable, about 1–2 hours.
Assembly
- 7
Prepare bananas and wafers
Slice 4 ripe bananas into 1/4-inch rounds. If using plain vanilla wafers, arrange them on a tray so they are easy to layer. Reserve about 1/2 cup banana slices for garnish.
- 8
Layer pudding
In an 8x8-inch dish or individual serving glasses, spread a thin layer of chilled pudding (about 1/3 cup). Top with a single layer of vanilla wafers (3 per serving if making 4 servings), then add a layer of banana slices, and spread about 1/2 cup pudding over the bananas. Repeat to build two to three layers, finishing with a final layer of pudding.
- 9
Top and chill
Whip 1 cup heavy whipped cream or use prepared whipped cream. To stabilize, whisk 1 tablespoon powdered sugar into the cream as you whip to soft peaks. Spread or pipe the whipped cream over the assembled pudding. Garnish with the reserved 1/2 cup banana slices and a few crushed vanilla wafers.
- 10
Set before serving
Refrigerate the assembled banana pudding for at least 2 hours to let flavors meld and cookies soften. For best texture, serve within 24 hours. If storing longer, keep wafers separate until just before serving to maintain some crispness.
