Banana Pudding
Ingredients
For the Pudding
- 1/2 cup sugar
- 2 tbsp arrowroot corn starch works
- 1 tsp salt
- 4 egg yolks
- 2 1/4 cup whole milk
- 2 tbsp butter
- 1 1/2 tsp vanilla bean paste
Crumble
- 7 chopped vanilla wafers
- 1/8 tsp cinnamon
- 1 tsp sugar
- pinch of salt
- 1/2 tbsp melted butter
To Layer
- 1-2 ripe bananas sliced
- vanilla wafers
Instructions
For the Pudding
- Add the sugar, arrowroot, and salt to a heavy saucepan and whisk.
- Add the milk, sugar and eggs, whisk well.
- Bring the heat to medium and stir constantly for 6-8 minutes or until thickened.
- Remove from heat and stir in the butter and vanilla bean paste.
- Cover the pan with saran wrap and bring to room temperature while you prepare the remaining ingredients.
For the Crumble
- Combine all of the ingredients and place on a parchment lined sheet pan
- Bake at 325 degrees for 10-15 minutes, until lightly browned.
- Remove from oven, and allow to cool.
For the Assembly
- Place a banana slice in the bottom of a 6- 8 oz. ramekin or any other small cute dish that you have.
- Layer pudding over the banana, followed by vanilla wafers and then banana slices. Repeat.
- Top with more pudding and the crumble.
- Refrigerate until ready to serve.
Notes
This recipe makes enough for 6 5-6 oz. servings. It can be doubled in an 8×8 pan.
It’s delicious with sweetened whip cream!