Banana Muffin Pudding
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 352
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 49
- Dietary Fiber
- 2
- Sugar
- 28
- Protein
- 8
- Cholesterol
- 156
- Sodium
- 217
- Total: 2 hr 30 min
- Prep: 2 hr 20 min
- Cook: 10 min
Ingredients
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
Directions
- Make the custard: Bring the milk to a simmer in a medium saucepan 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.