Since yesterday was Easter, among all of the feasting, there was the love of my life….Banana Pudding.
For as long as I can remember, banana pudding was always on the table at Easter. My mom made and makes the best…cooked custard, bananas, & Nilla Wafers…Served Ice Cold. Over the years I’ve been introduced to various banana puddings and numerous concoctions masquerading as banana pudding but, nothing touches my mom’s.
I made this banana pudding like my mom’s but I added whipped cream as a topping. The recipe is basic and easy…the hardest thing about it is the “wait”.
|Cooked custard, Nilla Wafers, and bananas combine to make an incredible dessert…The hardest thing is the wait!|
|Layer custard, cookies, & bananas, repeat 2 times.|
|When ready to serve, line edge with cookies…fill in the center with whipped cream.|
3/4 cups sugar
1 tablespoon cornstarch
2 whole eggs + 1 yolk
1 large can(12 ounce) Pet-Milk
1 1/2 cups whole milk
1 tablespoon vanilla extract
1 box Nilla Wafers, reserve 5 and crush for topping
1 cup whipping cream
2 tablespoons confectioners sugar
1 teaspoon vanilla extract
In a bowl, mix sugar and cornstarch until there are no signs of the cornstarch. Whisk in eggs and yolk until completely incorporated. Stir in Pet-Milk and whole milk. Transfer mixture to a saucepan, heat on medium/low, stirring constantly until thickened. This should take about 12 minutes. Remove from heat and stir in 1 tablespoon of vanilla extract. Pour custard into a shallow dish and cover surface with plastic wrap and allow to cool to room temperature. Once custard has cooled, assemble the banana pudding.
Using an 8-inch serving bowl or 9 x 9 casserole dish, cover the bottom with about a 1/2 cup of custard, top with a layer of cookies, then a layer of sliced bananas, top with a layer of custard(about 1 cup). Repeat this layering process 2 more times, ending with a layer of custard. Reserve the remaining cookies…you should have about 1/2 box remaining. Cover and chill the banana pudding for at least 6 hours or overnight. When ready to serve. Remove banana pudding from refrigeration. Line the edges with a single row of cookies, standing upright. In a chilled bowl, beat whipping cream, confectioners sugar, and 1 teaspoon of vanilla, until stiff peaks form, being careful not to over beat. Top pudding with whipped cream and sprinkle with crushed cookies.