Description
Classic creamy Banana Pudding featuring layers of vanilla wafers, ripe bananas, and a rich homemade custard pudding made from scratch using whole milk, heavy cream, egg yolks, and a touch of vanilla. This comforting dessert is chilled to perfection, making it an ideal treat for any occasion.
Ingredients
Scale
Pudding Custard
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Layers
- 1 box vanilla wafers
- 4 ripe bananas
Instructions
- Warm Milk and Cream: In a medium saucepan, combine the whole milk and heavy cream. Place the saucepan over medium heat and stir occasionally, allowing the mixture to warm up but not reach boiling point.
- Prepare Egg Mixture: In a separate bowl, whisk together the granulated sugar, egg yolks, cornstarch, and salt until smooth and well combined.
- Temper the Eggs: Slowly pour a small amount of the warm milk and cream mixture into the egg mixture while whisking constantly to gently raise the temperature and prevent curdling.
- Combine Mixtures: Gradually add the remaining warm milk and cream mixture to the tempered egg mixture, continuing to whisk constantly for smoothness.
- Cook Custard: Pour the combined mixture back into the saucepan. Heat over medium heat, stirring constantly, until it thickens and starts to bubble, forming a smooth pudding custard.
- Finish Custard: Remove the saucepan from heat and stir in vanilla extract and unsalted butter until fully incorporated and silky smooth.
- Cool Custard: Allow the pudding to cool for a few minutes, stirring occasionally to prevent a skin from forming on the surface.
- Prepare Layers: Arrange a layer of vanilla wafers at the bottom of a large serving dish. Slice the bananas into thin rounds and layer them on top of the wafers.
- Assemble Pudding: Pour a layer of the slightly cooled pudding over the bananas and wafers, spreading evenly. Add another layer of vanilla wafers, followed by another layer of banana slices.
- Top & Chill: Pour the remaining pudding over the final banana layer, smoothing the top. Cover the dish with plastic wrap and refrigerate for at least four hours, or until the pudding is set and chilled through.
- Serve: Once chilled, serve the banana pudding cold, optionally garnishing with additional vanilla wafers or whipped cream for extra texture and flavor.
Notes
- Tempering the egg yolks is crucial to avoid scrambled eggs in your pudding.
- Use ripe bananas for the best sweetness and flavor.
- Covering the pudding with plastic wrap directly on the surface helps prevent a skin from forming.
- The pudding benefits from chilling for at least 4 hours or overnight for improved texture and flavor melding.
- For a lighter version, substitute half-and-half or reduce heavy cream amount, but this will affect creaminess.
