Banana Pudding after Supper

Banana Pudding after Supper is filed under Custards and built around sugar, oz cornstarch, and kosher salt. Plan on 8 people.

Count on 10 minutes of prep, 10 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Vanilla Bean Pudding

• 2 tablespoons sugar
• 1 ½ oz cornstarch
• ½ teaspoon kosher salt
• 2 eggs
• 2 ⅔ cups milk
• 7 oz sweetened condensed milk
• 1 vanilla bean split and scraped
• 1 teaspoon vanilla extract
• 2 ½ tablespoons unsalted butter softened

For Assembly

• 3 cups heavy cream
• 11 oz nilla wafers 1 box, slightly crushed
• 5 bananas sliced thin

How the cooking goes

Make Vanilla Pudding

1. Blend the cornstarch, granulated sugar, and salt in a medium saucepan. Whisk to combine until no clumps of cornstarch remain.
2. Whisk in the eggs, followed by the sweetened condensed milk, until completely homogenous. Then whisk in the whole milk and vanilla bean.
3. Cook over a moderate flame, whisking constantly. Make sure to whisk in the corners and the bottom of the pot to keep the milk and sugars from scorching. Continue to cook until the custard thickens and starts to boil. Once it boils, continue to cook for 1 minute to activate the cornstarch.
4. Remove the cooked pudding from the heat then whisk in the butter and the vanilla extract until there are no visible pieces of butter or streaks of vanilla.
5. Pour onto a plastic-lined sheet pan and cover with plastic wrap poking a few holes. Refrigerate until set.

Assemble the Banana Pudding

1. Place the pudding in a bowl of a electric mixer fitted with a paddle attachment. Condition the pudding until loosened slightly. This will not get rid of any lumps, but it will make it easier to fold through the cream. This can also be done by hand with a spatula.
2. Whip the heavy cream to stiff peaks. You will know it’s done when the whisk is pulled out and held straight up. The whipped cream will hold a peak without falling over.
3. Turn a small amount of whipped cream into the pudding mixture. This small amount of cream will further loosen the pudding, making it easier to fold through the remaining cream. This is called “sacrificing” because you sacrifice the air in a small amount of the whipped cream by folding it in aggressively.
4. Turn through the remaining cream until the texture looks smooth.
5. Slice the bananas to the desired size. You prefer banana coins. Start layering the dessert in a baking dish, trifle dish or individual cups. Start layering with some of the pudding, followed by several slices of bananas in an even layer and a layer of the vanilla wafer cookies. Repeat until you reach the top of the serving dish.
6. Let the pudding chill in the refrigerator for 6 hours to overnight. We want all the flavors to meld together. The longer the better!

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Custards, open Vanilla Crème Brûlée for the Dessert Plate and Frangipane after Supper.