Ingredients
Scale
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 1 large egg
- 1 large egg yolk
- 2 cups milk (I used almond, use what you love)
- 3 tablespoons unsalted butter, cold, cubed
- 1 tablespoon vanilla bean paste
- 4 ripe bananas, peeled and sliced into ¼ inch slices
- Juice of 1 lemon
- 50–60 Nilla Wafers
Instructions
- In a medium saucepan, stir together sugar and cornstarch. Whisk in egg and egg yolk. Whisk in milk until fully combined, about 30 seconds. Place the pan over medium heat. Cook, stirring constantly, until the mixture starts to bubble and thickens considerably. Think about what consistency you would like pudding to be.
- Remove the pan from the heat and whisk in the butter, 1 piece at a time, making sure each piece is incorporated before adding another. Whisk in the vanilla bean paste.
- Pour the pudding into a bowl, cover with plastic wrap, placing the plastic directly on the surface of the pudding. Refrigerate for 2 hours.
- After the pudding has chilled, combine the sliced bananas and lemon juice in a bowl.
- In a medium sized glass bowl, place a small portion of pudding. Cover with a layer of Wafers, followed by a layer of bananas, and a layer of pudding. Continue until you have used all the bananas, Wafers, and pudding. Be sure to end with a layer of pudding. Decorate the top with a few more Wafers. Cover tightly and refrigerate for at least 1 hour before serving. Pudding may be stored in the refrigerator for up to 3 days.
Notes
Recipe adapted from Alton Brown
Additional chilling time is necessary
- Prep Time: 30 minutes
- Cook Time: 15 minutes