Banana Pudding
Quick answer
- Active time
- 30 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Vanilla wafers start out crisp and, after a night in the fridge, turn soft and cakey from the custard around them.
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That change is the point of this Southern American layered dessert, which needs only a saucepan for the custard and no oven at all. The bananas need to be fully ripe; underripe ones leave an astringent edge against the sweet cream.
Ingredients
Instructions
- 1
Add 500ml milk, 60g sugar, 30g cornstarch, and 3 egg yolks to a saucepan.
Before turning on the heat, whisk until the yolks and starch are fully dispersed and no dry lumps remain.
- 2
Set the pan over medium-low heat and stir constantly for 8 to 10 minutes.
Scrape the bottom and corners so the custard does not scorch, then check that it coats a spoon thickly.
- 3
When the first large bubbles rise, keep stirring for 30 seconds to cook out the raw starch taste.
Remove from heat, transfer to a bowl, and press plastic wrap directly on the surface to prevent a skin.
- 4
Chill the custard for at least 1 hour so the heat leaves and the texture settles.
Slice the 2 bananas thinly just before assembly, which reduces browning and keeps the layers clean.
- 5
Arrange part of the 120g vanilla wafers across the bottom of cups or a dish, then add banana slices and custard.
Repeat in the same order to build 3 to 4 even layers without pressing them down hard.
- 6
Whip 150ml whipping cream until stiff peaks hold, then spread it over the top.
Refrigerate for at least 2 hours, preferably overnight, until the wafers soften and the layers hold together, then serve cold.
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