Classic Banana Pudding
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 442
- Total Fat
- 26
- Saturated Fat
- 15
- Carbohydrates
- 48
- Dietary Fiber
- 2
- Sugar
- 36
- Protein
- 6
- Cholesterol
- 173
- Sodium
- 221
- Total: 50 min (plus 6 hr chilling)
- Active: 40 min
Ingredients
3/4 cup plus 2 tablespoons sugar
1/4 cup cornstarch
4 large egg yolks
3 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon pure vanilla extract
5 large or 7 small bananas, peeled and thinly sliced
44 vanilla wafer cookies (about half an 11-ounce box), plus more crushed cookies for topping
Directions
- Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl to make a paste. Combine the milk, 1/2 cup each heavy cream and sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly pour the hot milk mixture into the egg yolk mixture while whisking. Return the mixture to the saucepan and bring to a boil over medium heat. Boil, whisking constantly, until smooth and thickened, about 3 minutes. Remove from the heat and whisk in the butter and vanilla. Set the pudding aside to cool slightly, about 10 minutes.
- Spread 1/2 cup pudding in a 2-quart baking dish. Layer about one-third of the banana slices on top, followed by half of the cookies and a heaping cup of the pudding. Top with another one-third of the banana slices and another heaping cup of pudding, then top with the remaining banana slices, cookies and pudding. Cover with plastic wrap and refrigerate 6 hours or overnight.
- When ready to serve, beat the remaining 1 cup heavy cream and 2 tablespoons sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Spread on top of the pudding. Top with crushed cookies.