Classic Banana Pudding
This dish has everything you'd expect from a traditional banana pudding: rich custard, vanilla wafers, fresh bananas and whipped cream.
- Level: Easy
- Total: 2 hr 55 min (includes chilling time)
- Active: 25 min
- Yield: 8-10
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- Level: Easy
- Total: 2 hr 55 min (includes chilling time)
- Active: 25 min
- Yield: 8-10
Ingredients
3 cups half-and-half
2/3 cup granulated sugar
1/3 cup all-purpose cornstarch
2 teaspoons pure vanilla extract
6 large egg yolks
1/4 teaspoon fine salt
2 tablespoons cold unsalted butter
1 1/2 cups vanilla wafer cookies, lightly crushed, plus more for sprinkling
6 large bananas, sliced
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
Directions
- Bring the half-and-half to a simmer in a medium saucepan set over medium heat. Meanwhile, whisk the granulated sugar, cornstarch, vanilla, egg yolks and salt together in a medium bowl. Slowly whisk about 1 cup of the warm half-and-half into the egg mixture, then pour back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat and whisk in the butter.
- Spread half the crushed cookies in the bottom of a 2-quart square or oval dish, top with half the pudding and half the banana slices. Repeat the layers ending with banana. Press a piece of plastic wrap directly against the banana slices and refrigerate until cold, about 30 minutes.
- Whip the cream and confectioners? sugar in a large chilled bowl with an electric mixer on medium-high speed or by hand with a whisk until stiff peaks.
- Spread the whipped cream over the pudding and refrigerate until the pudding is firm, at least 2 hours or overnight. Serve with crumbled wafer cookies on top.
