Hi everyone! It’s Heidi again from A Week from Thursday bringing you something so delicious you’ll just have to try it.
When my boyfriend told me never had pudding from scratch, I couldn’t believe it. After I found out, I did what any true pudding lover would do - I went out and bought some bananas and vanilla wafers.
If you’ve never had homemade pudding, you really have to try it. It’s leagues above the boxed stuff I ate when I was a kid. There’s something about this pudding that feels so decadent and grown up. Maybe it’s because I served it in stemless wine glasses?
My favorite part of this recipe is that I normally have most of the items in my pantry - except, maybe, the vanilla bean, in which case, you can substitute 2 tablespoons of vanilla extract.
Homemade Banana Pudding
Yields: 4 servings
- 5 egg yolks
- ½ cup sugar
- ¼ cup cornstarch
- ½ tsp salt
- 2 cups whole milk
- 1 vanilla bean
- 3 ripe bananas, separated, one mashed
- 2 Tbsp butter
- In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth. Then set aside.
- Pour the milk into a saucepan on the stove. Cut the vanilla bean in half and scrape the inside of the bean into the milk.
- Heat the milk over medium heat until it reaches a boil. Once it reaches a boil, immediately remove it from heat. Be careful during this step because milk easily scalds and bubbles over.
- Slowly pour the milk a little bit at a time into the bowl with the egg mixture, whisking constantly.
- Once the mixture is smooth, whisk in the mashed banana until everything is combined.
- Going back to the stove, pour the mixture into a clean saucepan (to prevent scalding). Whisk constantly over medium-low heat until the mixture becomes thick, about 7 minutes. Be sure to scrape the bottom of the pot to prevent it from burning.
- Once your mixture is thick and creamy, remove from heat and pour into a bowl. Cover with plastic wrap and let the pudding set in the refrigerator for at least 4 hours.
- Cut the remaining two bananas into slices.
- Layer the bottom of your dish(es) with slices of the first banana.
- Scoop in enough pudding to cover the first layer of bananas.
- Drop in a second layer of bananas.
- Cover that layer with more pudding.
- Top with crushed vanilla wafers and/or whipped cream.
This dessert didn’t last long in our house. I hope you enjoy it! Let me know if you make it. I’d love to hear how it turns out. If you like this dish, you can head over to A Week from Thursday, where I share more sweet treats, DIYs, and adventures of living in Brooklyn.
Thanks Becca for letting me come over and post on your blog! I'll see everyone again next month!
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