Banana Pudding

By cwyorkiex3

This classic banana pudding comes together in less than 15 minutes, however, keep in mind that there is inactive cooling time. This is perfect to make a day ahead of time.

We like to make our banana pudding with mini chocolate chip cookies, however, for a more classic take on the dessert use vanilla wafers.

Ingredients

• ◦3 tablespoons corn starch
• ◦1 1/2 cups 2 % milk
• ◦4 egg yolks
• ◦1/3 cup sugar
• ◦1 inch of a vanilla bean, split in half, lengthwise (substitute 1 teaspoon vanilla extract)
• ◦2-3 ripe, but firm bananas
• ◦15-20 vanilla wafers or mini chocolate chip cookies
• ◦1/2 cup cream

Details

Adapted from inspiredtaste.net

Preparation

Step 1

1.Add cornstarch to a medium heat-safe bowl then stir in 1/2 cup of the milk until smooth. Add egg yolks and whisk until well blended.

2.Add the remaining 1 cup of milk and the sugar to a medium saucepan. Then, using the tip of a small pairing knife, scrape the seeds from the split vanilla bean. Add the vanilla seeds into the pan as well as the pod. Bring milk to a simmer over medium heat then immediately reduce heat to low. (Note: if using vanilla extract, add it now).

3.Take the saucepan off the heat (leave the burner on) and slowly pour, while whisking at the same time, about 1/2 of the hot cream into the egg mixture. Note: You want the hot cream to be added in a very thin and slow stream so that the hot cream does not cook the eggs, this brings the temperature of the egg mixture up in slowly, reducing the risk of scrambling the eggs.

4.Next, add the hot egg mixture in a slow steady stream back into the saucepan and cook, while whisking, over low heat until the pudding comes to a gentle simmer. Simmer for one minute, remove from heat and add to a bowl.

5.Remove vanilla pod then press a sheet of plastic wrap directly onto the pudding to prevent a skin from forming and refrigerate until cold, about 2 hours.

6.To assemble dessert, alternate pudding, sliced bananas, cookies and whipped cream in a bowl or glass then enjoy immediately or cover with plastic wrap and leave in refrigerator up to a day so the cookies soften.