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Banana Pudding

Banana Pudding

Nutrition Facts
  • cal. (kcal) 523
  • Makes: 8 servings
  • Yield: servings
  • Prep: 10 mins
  • Cook: 5 mins
  • Chill: 3 hrs or overnight
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by 7 people
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Ingredients

  • 1/2 cup plus 1 tbsp sugar
  • 3 tablespoons cornstarch
  • 3 cups 2% or whole milk
  • 6 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • 8 9 oz glass canning jars with lids
  • 48 vanilla wafer cookies
  • 4 bananas, sliced
  • 1 cup heavy cream, chilled

Directions

  1. Blend 1/2 cup of the sugar and the cornstarch in a medium pot. Stir in milk. Bring to a simmer, stirring often. Whisk 1 cup of the mixture into beaten egg yolks. Stir egg mixture back into pot. Cook 4 to 5 minutes, until it reaches 160 degrees , thickens and begins to bubble. Remove from heat; stir in vanilla and butter. Cool completely.
  2. In the bottom of each jar, place 3 vanilla wafers. Cover with a layer of bananas. Spoon a scant 1/4 cup of the pudding on top of each. Repeat layering. Secure lids; refrigerate at least 3 hours or overnight.
  3. Just before serving, combine heavy cream and remaining 1 tbsp sugar in a bowl. Using a hand mixer, whisk until stiff peaks form. Spoon over each dessert.

Nutrition Information for Banana Pudding

Servings Per Recipe: 8
PER SERVING: 523 cal., 25 g total fat (13 g sat. fat), 218 mg chol., 126 mg sodium, 76 g carb. (2 g fiber), 7 g pro.

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