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Banana Muffin Pudding


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  • 3 cups whole milk
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • Pinch of salt
  • 2 Tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 3 large banana-nut muffins, cut into 3/4 inch thick slices
  • 2 bananas, cut into 1/4 inch thick slices



Step 1

Make the custard: Bring the milk to a simmer in a medium sacepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth.

Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2 quart souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4 hours before serving.


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