Banana Pudding Easy Recipe

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness with fewer calories.

vanilla pudding mix

🥗Healthier: homemade custard

💰Cheaper: instant pudding

Homemade custard enhances flavor without preservatives.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

vanilla extract

🥗Healthier: almond extract

💰Cheaper: imitation vanilla

Almond extract provides a different but pleasant flavor.

In a saucepan, mix the milk, heavy cream, sugar, and salt. Stir the mixture occasionally on medium heat until it simmers. Do not let it boil.

In a bowl, beat the eggs with cornstarch until smooth. Pour the simmered hot milk over the eggs while whisking. Keep whisking and adding the milk.

Pour the egg and milk mixture back into the saucepan and cook on medium heat until it thickens. Continue stirring to prevent it from sticking to the bottom of the pan.

When the mixture thickens, and you can see a few bubbles appearing in the middle, this means that the cornstarch is fully cooked. Remove from heat.

Add the butter and vanilla to the pudding and mix until the butter melts and you get a silky and glossy mixture.

To be on the safe side and make sure that the pudding is silky smooth, run it through a strainer to get rid of any cooked bits of eggs.

In a cold bowl, add the whipping cream and sugar.

Beat the cream until you get a stiff peak, then use it in the recipe.

When the pudding is warm, pour a little from the pudding to the bottom of the serving pan, and top it with a layer of vanilla wafers, then a layer of banana slices, and then a layer of the pudding as shown in the video. Repeat the layers.

The last layer should be vanilla pudding. Crush some wafers on top and then top with whipped cream, then garnish with crushed pistachios.

Cover the banana pudding with plastic wrap and place it in the fridge.

Serve cold.

Cooking Techniques

Spice Level:

Dietary

Allergens