Layered banana pudding

Votes: 1

Time: 2 hours 55 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 461, total fat 28 G., saturated fats 16 G., proteins 6 G., carbohydrates 49 G., fiber 2 G., cholesterol 193 mg, sodium 131 mg, sugar 31 G.

This dessert has everything you'd expect from a traditional banana pudding: thick, silky cream, vanilla wafer cookies, fresh bananas, and whipped cream. All the ingredients are layered on a plate, and after the pudding has rested in the refrigerator and the cookies have softened slightly from the cream, the texture is perfect.

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.

Ingredients for the recipe:

3 cups low-fat cream (10%)
2/3 cup granulated sugar
1/3 cup flour
2 tsp vanilla extract
6 large egg yolks
1/4 teaspoon fine salt
2 tablespoons chilled unsalted butter
1 1/2 cups vanilla wafer cookies, lightly crushed, plus extra for topping
6 large bananas, thinly sliced
1.5 cups heavy cream
1/4 cup powdered sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: wafer cookies, eggs, cream, starch, bananas

Cooking the dish according to the recipe:

Pour the cream into a medium saucepan and bring to a simmer over medium heat. Meanwhile, in a medium bowl, whisk together the granulated sugar, cornstarch, vanilla extract, egg yolks, and salt. Slowly whisk about 1 cup of the hot cream into the egg mixture, then pour it back into the saucepan, whisking constantly. Continue cooking over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5 minutes. Remove from the heat and stir in the butter.
Place 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 a banana. Place a piece of plastic wrap directly on the bananas and refrigerate until completely set, about 30 minutes.

In a large chilled bowl, beat the cream and powdered sugar with a mixer on medium-high speed or with a hand whisk until stiff peaks form.
Spread the whipped cream over the pudding and refrigerate until set, at least 2 hours or overnight. Serve topped with crumbled wafer cookies.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick desserts / Mixer / Summer dishes / Desserts / Soufflé, puddings, meringues, meringues / Food Network - recipes