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 a little cold milk. Heat the remaining 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 and 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. 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 leftover 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