A Series of Breakfasts, Coffees, and Desserts | May Wrap Up Vlog

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.

Heat about 2 inches of water in a medium saucepan on medium heat.

When it begins to simmer, place a heatproof bowl larger than the saucepan atop the saucepan so that it sits on top without the bottom of the bowl touching the water in the saucepan.

In the heatproof bowl, add the sugar, flour, salt, and eggs. Whisk together.

Add a couple tablespoons of the milk and whisk until incorporated into a paste.

Then add the rest of the milk in a thin stream while stirring to prevent any clumping.

Let cook for 12-14 minutes on medium-low heat, stirring occasionally, until thickened.

Turn off the heat and remove the bowl from the saucepan. Stir in the vanilla.

Pop this bowl of pudding into the fridge to let it chill until it has set completely.

Pour the heavy whipping cream into a large bowl (or the bowl of a stand mixer) and beat until thick.

Once the pudding has chilled completely, fold it into the whipped cream, 1/4 cup at a time, without beating or whisking vigorously.

In a pan about 2-3 inches deep, begin layering—pudding, wafers, bananas, pudding, wafers, bananas, pudding. Begin and end with the pudding; 7 layers in total.

Seal with plastic wrap and let chill in the refrigerator for at least 4 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens