The best banana pudding
Votes: 1
Time: 3 hours 10 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Serving size: 1 of 20 servings
Calories 286, total fat 12 G., saturated fats 7 G., proteins 5 G., carbohydrates 41 G., fiber 2 G., cholesterol 139 mg, sodium 230 mg, sugar 27 G.
Serving size: 1 of 20 servings
Calories 286, total fat 12 G., saturated fats 7 G., proteins 5 G., carbohydrates 41 G., fiber 2 G., cholesterol 139 mg, sodium 230 mg, sugar 27 G.
This delicate banana dessert combines layers of soft cookies, ripe bananas, and rich vanilla pudding. It's best assembled and served in a clear trifle dish to display all the layers and impress guests with its appearance alone. Instead of vanilla extract, vanilla paste is used in the pudding, infusing it with the most intense aroma and flavor. Top the assembled dessert with fresh whipped cream and crushed vanilla cookies. Before serving, let the pudding sit in the refrigerator for a few hours to allow the cookies to soften.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups whole milk
- 1 and 1/3 cups granulated sugar
- 2/3 cup cornstarch
- 12 large egg yolks
- 1 tbsp vanilla paste
- 1.5 tsp coarse salt
- 60 g chilled unsalted butter, diced
- 114 vanilla wafer cookies (425g packs) + 5 crushed
- 12 medium-ripe bananas, sliced into 0.5 cm thick slices.
- 3/4 cup chilled heavy cream
- 2 tablespoons powdered sugar
- Special equipment: 4L trifle dish.
We recommend
Recipes with similar ingredients: wafer cookies, eggs, milk, cream, vanilla paste, bananas, vanilla pudding, starch
Cooking the dish according to the recipe:
- In a large saucepan over medium heat, bring the milk to a boil, then remove from heat.
- Meanwhile, in a medium bowl, combine sugar, cornstarch, egg yolks, vanilla paste and salt.
- While stirring, slowly pour about 1 cup of hot milk into the egg mixture. Pour the egg mixture back into the saucepan, stirring constantly. Continue cooking over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat to maintain a gentle simmer and cook until the pudding thickens, 3-5 minutes. Remove from the heat and whisk in the butter.
- Transfer the pudding to a large bowl and place a piece of plastic wrap directly on the surface. Refrigerate until completely cool, about 1 hour.
- Place 19 wafer cookies in the bottom of a 4-quart trifle pan. Top with 1 cup pudding, then top with 2 sliced bananas. Repeat layers, ending with bananas.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar, and a pinch of salt. Beat on medium speed until stiff peaks form, about 2 minutes.
- Spoon whipped cream over the pudding and sprinkle crushed cookies around the edges. Refrigerate until set, at least 2 hours or overnight.
Categories:
Similar recipes
