Banana Pudding - Rombauer Vineyards
alert-icon2020 Proprietor Selection Chardonnay receives 92pts from Wine Spectator! Check it out here

ONE CENT Ground Shipping!

Banana Pudding

Banana Pudding

Prep Time:

10 Minutes

Cook Time:

30 Minutes

Total Time:

40 Minutes

Ingredients

  • 2 cups sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 3 or 4 large egg yolks
  • 2 to 3 tablespoons unsalted butter
  • 1 1/2 teaspoons vanilla
  • 60 to 70 vanilla wafers
  • 4 to 5 ripe, firm bananas

1Step 1

Mix together thoroughly in a medium heavy saucepan:
2 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt

2Step 2

Gradually stir in, making sure to dissolve the cornstarch:
3 cups whole milk

Whisk in thoroughly:
3 or 4 large egg yolks

Add:
2 to 3 tablespoons unsalted butter, cut into pieces. Stirring constantly, heat over medium heat until the mixture just comes to a simmer. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 2 minutes.

3Step 3

Remove from the heat, and stir in:
1 1/2 teaspoons vanilla

Press plastic wrap directly onto the surface of the pudding and set aside. Have ready:
60 to 70 vanilla wafers

4Step 4

Peel and slice 1/4-inch thick:
4 to 5 ripe, firm large bananas

Line the bottom and sides of a 2- to 2 1/2-quart dish with the wafers. Cover with half the pudding and bananas. Arrange a layer of wafers over the top, then cover with the remaining pudding and bananas. Spoon pudding over any exposed bananas to prevent browning. Press plastic wrap directly onto the surface of the pudding and refrigerate for at least 4 hours.

Just before serving, cover with:
Whipped Cream

Comments

We'll cheers to that

Shop All Wines