Here’s a classic, creamy recipe for Banana Cream Pudding—a comforting dessert with layers of banana and rich custard:
Ingredients (Serves 4–6)
For the Pudding:
- 2 ½ cups whole milk
- 3 tbsp granulated sugar
- 2 tbsp cornstarch
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For Assembly:
- 2–3 ripe bananas, sliced
- Whipped cream for topping
- Optional: crushed vanilla wafers or graham crackers
Instructions
- Prepare the Custard:
- In a medium saucepan, combine 2 cups milk and sugar. Heat over medium heat until warm, not boiling.
- In a separate bowl, whisk together egg yolks, cornstarch, and remaining ½ cup milk until smooth.
- Temper the Eggs:
- Slowly pour a little of the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Gradually pour the egg mixture back into the saucepan with the remaining milk.
- Cook the Pudding:
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.
- Remove from heat and stir in butter and vanilla extract.
- Assemble the Dessert:
- In serving dishes or a large bowl, layer banana slices at the bottom.
- Pour pudding over the bananas. Repeat layers if desired.
- Chill:
- Cover with plastic wrap (touching the surface of the pudding to prevent a skin from forming) and refrigerate for at least 2 hours.
- Serve:
- Top with whipped cream and optional crushed wafers or graham crackers before serving.
Tips
- For a richer flavor, use half-and-half or cream instead of some of the milk.
- Slice bananas just before assembling to prevent browning.
- You can also make mini banana cream puddings in jars for individual servings.
If you want, I can give a quick 5-minute microwave version of Banana Cream Pudding that’s perfect for a fast dessert.
Do you want me to provide that version?
