Banana Pudding
By á-50496
Makes 8 servings
Prep 10 minutes
Cook 5 minutes
Refrigerate at least 3 hours or overnight
Ingredients
- 1/2 cup plus 1 tbsp sugar
- 3 tbsp cornstarch
- 3 cups 2% or whole milk
- 6 egg yolks, beaten
- 1 tsp vanilla extract
- 3 tbsp butter
- 8 9 oz glass canning jars with lids
- 48 vanilla wafer cookies
- 4 bananas, sliced
- 1 cup heavy cream chilled
Details
Preparation
Step 1
Blend 1/2 cup of the sugar and the cornstarch in a medium pot. Stir in milk. Bring to a simmer, stirring often. Whish 1 cup of the mixture into beaten egg yolks. Stir egg mixture back into pot. Cook 4 to 5 minutes, until it reaches 160, thickens and begins to bubble. Remove from heat; stir in vanilla and butter. Cool Completely.
In the bottom of each jar, place 3 vanilla wafers. Cover with a layer of bananas, Spoon a scant 1/4 cup of the pudding on top of each. Repeat layering. Secure lids; refrigerate at least 3 hours or overnight.
Just before serving, combine heavy cream and remaining 1 tbsp sugar in a bowl. Using a hand mixer, whisk until stiff peaks form. Spoon each desserts.
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