Vanilla wafer banana pudding
Layers of banana and vanilla biscuits in a smooth vanilla pudding.
Active time25 min
Cooking15 min
Total10 hResting : 9 h
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Ingredients
- 600 g firm ripe bananas
- 56 g unsalted butter
- 56 g fresh egg yolks
- 710 ml whole milk
- 312 g Nilla vanilla wafers or similar plain vanilla biscuits
- 7 g vanilla extract
- 14 g cornstarch
- 0.75 g fine salt
- 150 g white sugar
Preparation
Separate the yolks, weigh the stated amount. Whisk the yolks with sugar, cornstarch and 120 ml cold milk. Heat the remaining 590 ml milk until just simmering. Gradually whisk it into the yolks, then return everything to the saucepan.
56 g fresh egg yolks710 ml whole milk14 g cornstarch150 g white sugar- bowl
- whisk
- saucepan
Add the vanilla and cook over medium heat for about 4 min, whisking and scraping the base. The pudding should thicken and coat a spoon. A line across its back should remain visible for a few seconds. Off the heat, add the butter and salt. Keep the pudding hot while assembling.
56 g unsalted butter7 g vanilla extract0.75 g fine salt- saucepan
- whisk
- spoon
Peel the bananas. Slice the bananas. Alternate biscuits and banana in a dish about 20 cm square and at least 5 cm deep for the family quantity, leaving 1 cm below the rim. Save biscuits that do not fit to crumble over at serving. Pour over the hot pudding and gently tilt the dish so it reaches the bottom and fills the gaps.
600 g firm ripe bananas312 g Nilla vanilla wafers or similar plain vanilla biscuits- knife
- deep dish
- spatula
Cool to room temperature, about 1 hour, then cover and refrigerate for 8 hours. Crumble any reserved biscuits over the top at serving. Serve cold and refrigerate covered leftovers.
- cover
- spoon
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration