Banana Pudding
Ingredients:
1 cup granulated sugar
1/4 cup all-purpose flour
1/4 tsp salt
4 large egg yolks
2 cups whole milk
1/2 tsp vanilla extract
1 box (12 oz) vanilla wafers
4 ripe bananas, sliced
3 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
Directions:
Prepare the Custard:
In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the egg yolks and milk until smooth.
Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in 1/2 tsp vanilla extract. Let the custard cool slightly.
Assemble the Pudding:
In a 9×13 inch dish, layer one-third of the vanilla wafers on the bottom. Top with one-third of the banana slices. Pour one-third of the custard over the bananas and wafers. Repeat the layers two more times, ending with a layer of custard on top.
Chill the Pudding:
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the wafers to soften.
Make the Whipped Cream:
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and 1 tsp vanilla extract together until stiff peaks form.
Top and Serve:
Spread the whipped cream over the chilled banana pudding. For extra garnish, crush a few vanilla wafers and sprinkle them on top.
Serve chilled.
Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes (plus chilling time)
Kcal: Approximately 300 kcal per serving | Servings: 10-12 servings