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Banana Pudding

A childhood classic, this pudding makes a delicate dessert on its own, or the perfect filling for banana cream pie.

4

Servings

20 Mins

Prep Time

35 Mins

Cook Time

Cooking Steps

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1. Prepare and Simmer the Custard

Measure and combine the wet ingredients and some of the sugar directly into the pot. Add the sliced bananas to the wet ingredients. Set the temperature to 215°F/101°C (low) and once it comes to a low simmer allow the bananas and the cream to cook for 20 minutes.

  • Whole Milk1 ½ cups
  • Heavy Cream1 ½ cups
  • Bananas(peeled, sliced)4
  • Granulated Sugar¼ cup
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2. Strain the Custard

After 20 minutes, using a fine mesh strainer, strain the custard into a medium size bowl. Discard the bananas.

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3. Make the Slurry

In a separate bowl, whisk the eggs yolks with the remaining sugar and cornstarch.

  • Eggs Yolks4
  • Granulated Sugar¼ cup
  • Cornstarch2 ½ Tbsps.
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4. Whisk the Custard into the Slurry

Whisking continuously, pour the strained custard into the slurry.

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5. Return the Pudding to the Pot

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6. Whisk the Pudding Until Thickened

Set the temperature to 220°F/104°C (low) and whisk continuously for 10 minutes.

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7. Whisk in the Butter

  • Unsalted Butter(diced)2 Tbsps.
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8. Pour the Pudding Into a Casserole Dish

Transfer the pudding to a serving dish. If reserving for later, cover the pudding with plastic wrap or store in an airtight container to prevent a skin from forming.

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9. Refrigerate the Pudding

Chill the pudding in the refrigerator completely before serving, approximately 30 minutes.

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10. Serve as Desired

Serve with whipped cream, or layer the pudding with fresh sliced bananas and Nilla wafers for a classic American dessert.

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