Vanilla-banana pudding
Votes: 2
Time: 10 minutes plus setting time
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This version of pudding, similar to banana custard, could be called "lazy." However, despite the less hassle involved in preparation, the result is in no way inferior to the traditional dish. Be careful when cooking banana pudding, as it tends to splatter when boiling.
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:
- 4.5 cups whole milk
- 1 cup of sugar
- 1/3 cup cornstarch
- 5 large egg yolks, beaten
- 2 tsp vanilla extract
- 4 ripe bananas, sliced into 0.6 cm thick circles.
- 85 g vanilla cookies, lightly crushed
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Recipes with similar ingredients: bananas, shortbread cookies, eggs, milk, vanilla extract, starch
Cooking the dish according to the recipe:
- Heat 4 cups milk in a large saucepan over medium heat until steaming.
Whisk together the sugar, cornstarch, and 1/2 teaspoon salt in a large bowl. Beat in the egg yolks and 1/2 cup of the remaining milk. - Whisk half the hot milk into the yolk mixture until smooth, then gradually pour the mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue whisking until it thickens to a pudding-like consistency (3-4 minutes). Remove from heat and stir in the vanilla extract.
- Cool slightly, stirring occasionally to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cool and thickened (about 4 hours).
- An hour before serving, vigorously whisk the pudding until smooth and creamy. Gently fold in 3/4 of the sliced bananas. Cover with plastic wrap and refrigerate for 1 hour. Stir in vanilla cookiesSpoon the pudding into 6-8 serving cups and garnish with banana slices.
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