Ingredients
- 3 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 4 ripe bananas, sliced
- 2 cups vanilla wafers (or your favorite crunchy cookie)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
If you’re looking for a dairy-free option, you can substitute the whole milk with almond or coconut milk. And for those who prefer a gluten-free version, simply swap out the vanilla wafers with gluten-free cookies of your choice.
Instructions
- In a medium saucepan, combine the whole milk, granulated sugar, cornstarch, and salt. Whisk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and comes to a gentle boil, about 5-7 minutes.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking continuously to temper them.
- Pour the tempered yolks back into the saucepan. Cook for another 2-3 minutes, stirring constantly, until the pudding is thick and creamy.
- Remove from heat and stir in the vanilla extract.
- In a glass or ceramic dish, layer the sliced bananas and vanilla wafers.
- Pour the warm pudding over the layers, spreading it evenly with a spatula.
- In a chilled bowl, beat the heavy cream with powdered sugar until soft peaks form. Spread or dollop over the top of the pudding.
- Refrigerate for at least 2 hours before serving, allowing the flavors to meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International