Stovetop Banana Pudding with Vanilla Wafers
Cooked vanilla custard layered with ripe bananas and vanilla wafers, chilled until soft and topped with whipped topping.
Equipment
- Saucepan
- Whisk
- 8x8 inch baking dish
Ingredients
Main Ingredients
- ½ cup granulated sugar
- ⅓ cup cornstarch
- 2 ½ cup whole milk
- ½ tsp kosher salt
- 3 large egg yolks
- 2 tsp pure vanilla extract
- 3 tbsp unsalted butter cold
- 4 drops yellow food coloring optional
- 11 oz vanilla wafers
- 2 large bananas thinly sliced, plus more for garnish
- 8 oz whipped topping thawed
Instructions
Cooking
- Cook the base. Whisk the sugar, cornstarch, milk, and salt over medium heat for 10 to 15 minutes until it begins to thicken.
- Temper. Whisk 1/2 cup of the hot mixture into the yolks, then pour them back into the pot and whisk 3 to 5 minutes until thick, reaching 160 degrees F.
- Flavor. Off the heat, whisk in the vanilla, butter, and food coloring until smooth.
- Layer. In an 8x8 dish, build layers of wafers, bananas, and custard, finishing with custard.
- Chill. Cool 15 minutes, cover, and refrigerate 4 to 6 hours.
- Top. Spread with whipped topping and garnish with crushed wafers and banana slices.
Notes
Substitutions: Use fresh whipped cream for the topping and skip the food coloring.
Tips: Whisk constantly and temper the yolks slowly to keep the custard smooth.
Storage: Cover and refrigerate for up to 3 days, and do not freeze.