Classic banana pudding
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Nutritional value per serving:
Calories 442, total fat 26 G., saturated fats 15 G., proteins 6 G., carbohydrates 48 G., fiber 2 G., cholesterol 173 mg, sodium 221 mg, sugar 36 G.
Calories 442, total fat 26 G., saturated fats 15 G., proteins 6 G., carbohydrates 48 G., fiber 2 G., cholesterol 173 mg, sodium 221 mg, sugar 36 G.
The most important ingredient in delicious banana pudding is homemade custard with natural vanilla, which achieves the perfect consistency in this recipe. It's not too thick, but not too runny either. A small amount of heavy cream also affects the pudding's texture, making it incredibly velvety. Once the banana pudding has completely set in the refrigerator, top it with whipped cream and sprinkle with crushed cookies.
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:
- 3/4 cup + 2 tablespoons sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 3.5 cups whole milk
- 1.5 cups heavy cream
- 0.5 tsp salt
- 2 tablespoons unsalted butter
- 1 tbsp vanilla extract
- 5 large or 7 small bananas, peeled and thinly sliced
- 44 vanilla wafer cookies (about half a 300g package) + extra crushed cookies for topping
We recommend
Cooking the dish according to the recipe:
- In a large bowl, whisk together 1/4 cup sugar, cornstarch, and egg yolks until smooth. In a medium saucepan, combine milk, 1/2 cup heavy cream, sugar, and salt; bring to a simmer over medium heat.
- Gradually, whisking, pour the hot milk mixture into the egg yolk mixture. Return the mixture to the saucepan and bring to a boil over medium heat. Cook, whisking constantly, until smooth and thick, about 3 minutes.
- Remove from heat and stir in the butter and vanilla extract. Set the pudding aside to cool slightly, about 10 minutes.
- Spoon 1/2 cup of pudding into a 2-quart baking dish. Top with an even layer of about a third of the banana slices, then half the cookies and 1 heaping cup of pudding. Top with another third of the banana slices and another 1 cup of pudding. Then top with the remaining banana slices, cookies, and pudding.
- Cover with plastic wrap and refrigerate for 6 hours or overnight.
- When ready to serve, beat the remaining 1 cup heavy cream with 2 tablespoons sugar using a mixer on medium speed until stiff peaks form, about 2 minutes. Spoon the whipped cream over the pudding. Sprinkle with crushed cookies.
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