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Prepare the vanilla pudding: In a medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale yellow. Set aside.

Heat the whole milk in a medium saucepan over medium heat until it just begins to simmer around the edges. Do not boil.

Slowly temper the hot milk into the egg yolk mixture by gradually whisking about 1/2 cup of the hot milk into the egg mixture. Then, pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.

Continue to cook the pudding over medium heat, whisking constantly, until it thickens significantly and comes to a gentle boil. Cook for 1 minute while boiling, then remove from heat. Stir in the vanilla extract and butter until the butter is fully melted and incorporated.

Pour the pudding into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set.

Prepare the caramelized bananas: In a large skillet, melt the 1 tablespoon of unsalted butter over medium heat. Add the sliced bananas and light brown sugar. Cook, stirring gently, for 3 to 5 minutes, or until the bananas are softened and coated in a rich caramel sauce. Remove from heat and let cool slightly.

Make the whipped cream: In a cold bowl with cold beaters (or a stand mixer), whip the heavy cream and powdered sugar on high speed until stiff peaks form.

Assemble the puddings: In four individual serving dishes or glasses, layer 2-3 vanilla wafers at the bottom. Spoon a layer of chilled vanilla pudding over the wafers, followed by a layer of caramelized bananas. Repeat the layers, finishing with a generous dollop of whipped cream on top. Serve immediately or chill briefly before serving.


Prepare the vanilla pudding: In a medium bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale yellow. Set aside.

Heat the whole milk in a medium saucepan over medium heat until it just begins to simmer around the edges. Do not boil.

Slowly temper the hot milk into the egg yolk mixture by gradually whisking about 1/2 cup of the hot milk into the egg mixture. Then, pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.

Continue to cook the pudding over medium heat, whisking constantly, until it thickens significantly and comes to a gentle boil. Cook for 1 minute while boiling, then remove from heat. Stir in the vanilla extract and butter until the butter is fully melted and incorporated.

Pour the pudding into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled and set.

Prepare the caramelized bananas: In a large skillet, melt the 1 tablespoon of unsalted butter over medium heat. Add the sliced bananas and light brown sugar. Cook, stirring gently, for 3 to 5 minutes, or until the bananas are softened and coated in a rich caramel sauce. Remove from heat and let cool slightly.

Make the whipped cream: In a cold bowl with cold beaters (or a stand mixer), whip the heavy cream and powdered sugar on high speed until stiff peaks form.

Assemble the puddings: In four individual serving dishes or glasses, layer 2-3 vanilla wafers at the bottom. Spoon a layer of chilled vanilla pudding over the wafers, followed by a layer of caramelized bananas. Repeat the layers, finishing with a generous dollop of whipped cream on top. Serve immediately or chill briefly before serving.
