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Banana Pudding

Homemade Wafers Soaked in Vanilla Custard

Ingredients

Vanilla Custard
3/4 cup granulated sugar [150 g]
1/4 cup cornstarch [30 g]
1/4 teaspoon table salt [1.4 g]
6 large egg yolks [120 g]
3 1/2 cups whole milk [840 mL]
2 tablespoons unsalted butter [28.4 g]
1 tablespoon vanilla extract [15 mL]
2 tablespoons dark rum (optional) [30 mL]

Wafers
1 cup granulated sugar [200 g]
1/2 cup unsalted butter (room temp) [113.5 g]
1 large egg [50 g]
1 tablespoon vanilla extract [15 mL]
3/4 teaspoon baking powder [3 g]
1/4 teaspoon salt [1.4 g]
1 1/3 cups all-purpose flour [160 g]

Assembly
1 pint heavy cream [480 mL]
2 tbsp dark brown sugar [27.5 g]
5 large firm-ripe bananas, thinly sliced [550 to 600 g]

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Instructions



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Vanilla Custard:

In a large saucepan, add in 3/4 cup granulated sugar, 1/4 cup cornstarch, 1/4 tsp of salt, and 6 large egg yolks. Whisk these ingredients together.

Slowly add 3.5 cups of whole milk while whisking so no lumps form. Bring this to a simmer on medium heat, stirring constantly. Once it starts to boil, let it cook for 7 to 10 minutes, until the custard thickens.

Remove it from the heat, and mix in 2 tbsp of unsalted butter, 1 tbsp of vanilla extract, and an optional 2 tbsp of dark rum.

Let the custard cool to room temperature, then chill it in the fridge for several hours to overnight to finish thickening.

Vanilla Wafers:

Preheat the oven to 350 F (175 C). In a large mixing bowl, beat together 1 cup of granulated sugar and 1/2 a cup of room temperature unsalted butter till the mixture is light and fluffy.

Add in 1 large egg, 1 tbsp of vanilla extract, 3/4 tsp of baking powder, 1/4 tsp table salt, and 1 1/3 cups of all-purpose flour. Beat these together until they're just combined.

Line 2 large baking sheets with parchment paper. Using a 1/2 tsp measuring spoon, scoop the dough into balls, and space them at least 2 inches apart on the baking sheets.

Bake these for 10 to 12 minutes. Keep a close eye on them in case they cook faster. They should be nicely golden at the edges when they're done.

Let these wafers cool to room temperature on metal racks.

Assemble the Banana Pudding:

In a large mixing bowl, add in 1 pint of heavy cream, and 2 tbsp of dark brown sugar. Beat these together until you see stiff peaks.

Fold this whipped cream into the chilled vanilla custard from before. Set this aside.

Take 5 large bananas and cut them into thin slices.

In a large trifle dish (or any clear container, in order to see the layers), line the bottom with a layer of the vanilla wafers. Then add a layer of the sliced bananas, and finally a layer of the custard/whipped cream mixture.

Continue making these layers, alternating between the 3 components (wafers / bananas / custard), until you use up all of the ingredients (save 1 wafer for garnish), making sure to end with the layer of the custard mixture on top. It doesn't matter how many layers you make, as it depends on how thick you make each layer and the kind of dish you're using.

Finish off the pudding by crumbling 1 wafer and make a wafer garnish on top.

Let the banana pudding rest in the fridge overnight before serving. This will allow the moisture from the pudding mixture to infuse into the vanilla wafers so it becomes soft and melts in your mouth. This can be made in several smaller containers to make individual servings. Enjoy!

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