Banana pudding with chocolate whipped cream

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Banana pudding is a traditional American dessert made with vanilla custard, bananas, and whipped cream. Although banana pudding is often made with cookies, this recipe doesn't call for them, as puddings were originally made without cookies, as evidenced by old recipe books. This version of pudding is also easier because it doesn't require baking. The dessert is ready after chilling in the refrigerator. Top it with whipped cream and serve.

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:

2 cups of milk (whole or 1–2% fat)
Half a vanilla bean, cut in half lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tbsp cold butter
2 bananas, sliced
1 cup of cream
2 tablespoons of sugar
2 tablespoons cocoa powder
Banana leaves, optional

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Pour the milk into a small saucepan, add the vanilla, and bring to a boil over medium heat. Immediately turn off the heat and let the saucepan sit for 10 minutes.
Beat the egg yolks and sugar until fluffy. Then add the cornstarch and mix vigorously until no lumps remain. Pour in 1/4 cup of hot milk. Stir and pour in the remaining milk.

Strain the mixture through a sieve back into the milk pan. Heat over medium-high heat, stirring constantly, and simmer until thickened. Remove from heat and stir in the butter.
Stir the banana slices into the mixture, pour the pudding into bowls, and refrigerate. If you don't want the pudding to form a skin, cover the bowls.
Whip the cream with sugar and cocoa powder until stiff peaks form. Refrigerate before serving. Cut banana leaves into long triangles and glue to the back of the pudding for decoration. When serving, top the pudding with chocolate whipped cream.

Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU

Categories:

recipe / Desserts / Soufflé, puddings, meringues, meringues / American cuisine

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