Banana Pudding
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
48
Spice
36
Sweetness
41
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
5 large
Egg Yolk2 tsps
Sugar1 cup
Cornstarch1 pinch
Salt2 cups
Whole Milk2 tsps
Vanilla Extract1 tbsp
Unsalted Butter (melted)1 tsp
Ground CinnamonDirections:
1
To make the pudding: Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside
2
Bring the milk to a boil in a medium saucepan
3
Remove from the heat and whisk a little at a time into the egg mixture
4
Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk
5
Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes
6
Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer
7
Transfer the pudding to a clean bowl
8
Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated
9
Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming
10
Refrigerate for 4 hours
11
Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside
12
Bring the milk to a boil in a medium saucepan
13
Remove from the heat and whisk a little at a time into the egg mixture
14
Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk
15
Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes
16
Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer
17
Transfer the pudding to a clean bowl
18
Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated
19
Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming
20
Refrigerate for 4 hours
21
To make the crumble: While the pudding sets, heat the oven to 325°F
22
Line a rimmed baking sheet with parchment paper and set aside
23
Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing)
24
Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground
25
Transfer them to a small bowl and stir in the sugar, cinnamon, and salt
26
Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes
27
Remove from the oven and set aside to cool
28
(The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary
29
) While the pudding sets, heat the oven to 325°F
30
Line a rimmed baking sheet with parchment paper and set aside
31
Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing)
32
Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground
33
Transfer them to a small bowl and stir in the sugar, cinnamon, and salt
34
Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes
35
Remove from the oven and set aside to cool
36
(The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary
37
) To serve: Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters
38
Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like—this helps prevent browning)
39
Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups
40
Top with the vanilla wafer mixture and serve
41
(If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact
42
Sprinkle the crumbs on just before serving
43
) Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters
44
Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like—this helps prevent browning)
45
Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups
46
Top with the vanilla wafer mixture and serve
47
(If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact
48
Sprinkle the crumbs on just before serving)