The ultimate banana pudding recipe!
Course:
Dessert
Cuisine:
American
Servings: 8 servings
Author: Rex
Vanilla Pudding
-
2 1/2
cups
whole milk
-
3/4
cup
sugar
-
1/4
cup
cornstarch
-
1/2
tsp
salt
-
3
egg yolks
-
1
tbs
butter
-
1
tsp
vanilla
Banana Pudding
-
1
batch vanilla pudding - ingredients above
-
1 11-12
oz
box vanilla wafers
-
5
medium bananas
ripe
-
Whipped Cream
Making the Vanilla Pudding
-
In a double boiler, combine the milk, sugar, cornstarch and salt. Whisk until the mixture begins to thicken.
-
While the milk mixture cooks, separate the egg yolks from the whites. The whites are not needed so you can save them by freezing them for use at a later time.
-
When the milk mixture begins to thicken. Slowly add a bit of the mixture to the egg yolks. This will temper the eggs so that they don't turn to scrambled eggs.
-
Mix and then pour the egg mixture back into the milk mixture. Make sure to keep whisking.
-
Cook until thickened and then add the vanilla and the butter. Mix together and set aside to cool.
Making the Banana Pudding
-
Slice the bananas into 1/4 inch rings.
-
Neatly arrange wafers into the bottom of a 8x8 or 9x9 dish. Make a single layer.
-
Top with 1/3-1/2 of the bananas.
-
Cover with 1/2 of the pudding.
-
Repeat the layers on more time.
-
Refrigerate for at least 4 hours. I suggest overnight for best results.
-
To serve, scoop out the desired portion and then top with whipped cream. Use an extra vanilla wafer for garnish.
-
Serve, Eat and Enjoy!