Banana Pudding
Ingredients
Pastry Cream
-
2
cups
whole milk
-
6
large
egg yolks
-
1
cup
granulated sugar
-
¼
cup
cornstarch
-
¼
teaspoon
salt
-
1
teaspoon
vanilla extract
Whipped Cream
-
2
cups
heavy cream
-
¼
cup
powdered sugar
-
1
teaspoon
vanilla extract
Banana Pudding
-
1
box
vanilla wafers (11 ounces)
-
6
medium
bananas (sliced)
Instructions
- Warm the milk in a saucepan until tiny bubbles appear.
- Whisk egg yolks and sugar in a bowl, then add cornstarch and salt.
- Pour half the hot milk into the egg mixture, whisking constantly, then add the rest of the milk.
- Return the mixture to the saucepan and cook until thickened, then stir in vanilla.
- Cool the pastry cream for 10 minutes or refrigerate.
- For the whipped cream, beat cream, sugar, and vanilla until stiff peaks form, then chill.
- In a baking dish, layer wafers, then banana slices, followed by pastry cream and whipped cream.
- Cover and refrigerate for at least 8 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
12
Calories
377
Total fat
20g
Total carbohydrates
46g
Total protein
5g
Sodium
124mg
Cholesterol
147mg
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