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Banana Cream Pudding

Banana Cream Pudding Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Calories: 398
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon fine sea salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons vanilla extract
  • 2 to 3 ripe but firm bananas, sliced
  • 1 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Method
 

  1. Whisk sugar, cornstarch, and salt in a saucepan. Whisk in milk gradually. Cook over medium heat, stirring constantly, until bubbling and thick, 5 to 7 minutes.
  2. Temper egg yolks with 1 cup hot mixture, then return to pan. Cook 2 more minutes, stirring, until glossy. Remove from heat and stir in butter and vanilla. Transfer to a bowl, press plastic wrap onto surface, and chill at least 2 hours.
  3. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  4. In serving glasses, layer chilled pudding, banana slices, and whipped cream, repeating and ending with cream.
  5. Serve immediately or chill up to 4 hours. Garnish with a fresh banana slice before serving.

Notes

Chill the pudding for the full 2 hours so it sets up properly. You can make the custard up to 2 days ahead and keep it in the fridge. Bananas brown after a day, so this dessert looks and tastes best the day it is put together.