Description
Creamy Southern dessert featuring layers of warm custard, bananas, and crisp wafers.
Ingredients
Scale
- 720 ml (3 cups) whole milk
- 200 g (1 cup) granulated sugar
- 5 large egg yolks
- 30 g (3 tbsp) cornstarch
- 56 g (4 tbsp) unsalted butter
- 10 ml (2 tsp) vanilla extract or 1 vanilla bean
- 4–5 medium slightly under-ripe bananas
- 200 g (40–45 wafers) vanilla sandwich wafers or shortbread cookies
- 120 ml (1/2 cup) heavy cream, optional
- 1/4 tsp kosher salt
Instructions
- Warm the milk and infuse vanilla: Pour milk and vanilla into a medium saucepan. Heat over medium until steam rises, about 5–7 minutes. Remove and let sit for 5 minutes.
- Whisk yolks, sugar, and cornstarch: In a bowl, whisk egg yolks, sugar, and cornstarch until slightly thickened, about 1 minute.
- Temper the yolks: Slowly whisk hot milk into the yolk mixture, for 1–2 minutes. Then pour back into the saucepan.
- Cook the custard: Stir constantly over medium-low heat until thickened, about 4–6 minutes. Remove at 82–85°C (180–185°F).
- Finish and strain the custard: Remove from heat, whisk in butter and strain into a bowl.
- Fold in whipped cream (optional): Whip cream to soft peaks and fold into custard.
- Layer the pudding: Slice bananas and layer them with wafers and custard.
- Chill and serve: Cover and chill for at least 2 hours before serving.
Notes
For a lighter version, substitute Greek yogurt for half of the heavy cream. To prevent sogginess, keep each layer minimal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 34g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 120mg