Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue.
It is commonly associated with US Cuisine[citation needed], however, it can be found around the country. Furthermore, it closely resembles an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream.
Banana pudding can be prepared using a baked or refrigerated method, with the latter being the more popular, particularly among home cooks. Moreover, many recipes have been adapted using vanilla or banana pudding instead of a true custard. Other recipes omit the wafers. An early Banana pudding recipe was published in “The Kentucky Receipt Book,” by Mary Harris Frazer, in 1903. However, even this recipe does not include wafers.
Ingredients
- 3/4 cup sugar
- 1/4 cup + 2 tbsp Corn starch
- 1/4 tsp Salt
- 6 Egg yolks
- 3 1/2 cups whole milk
- 2 tbsp butter
- 1/2 tsp vanilla
- 1/2 cup high-fat cream
- 2 tbsp sugar powder
- 3-4 large bananas
- 150 g shortbread biscuits
Instructions
Step 1
Pour corn starch, sugar, salt, and egg yolk into the medium-sized saucepan. Then add the milk and mix and place it on medium heat. Stir constantly (1-2 minutes). Reduce the heat when you see the bubbles and let it boil for another couple of minutes and stir until it thickens.
Step 2
Remove saucepan from heat and add butter and vanilla immediately. Stir until the butter is melted. Pour the mixture into a large bowl and cover it. Then put it in the fridge for a few hours to cool. If you do not have time and want to make pudding faster, place the bowl in an ice-filled pan and stir the pudding to cool.
Step 3
Peel and cut the bananas until the pudding has cooled. Crush the biscuits into small pieces. To make the cream, pour the high-fat cream into a large bowl. Stir it for a long time until the trace of the stirrer remains on it. Then add the sugar powder and stir again. When the cream is formed, stop stirring immediately, otherwise, it loses shape and becomes soft. Pour the cream into the cold pudding and sprinkle with a spatula.
Step 4
Now it’s time to combine the banana pudding layers. In each glass (or bowl), pour a large spoonful of cooled pudding. Then pour a layer of biscuit and place a banana layer on top. Repeat this again and then pour a layer of pudding again. Pour some biscuits and sprinkle over the last layer. Then place the pudding in the fridge before serving.
ircookpad 