American
Southern Banana Pudding
Southern banana pudding layered with vanilla wafers, ripe bananas, warm custard, and softly whipped cream.
10 servings · 40 minutes prep · 15 minutes cook
Ingredients
Custard
- 4 cups whole milk
- 1 cup sugar
- 1/3 cup cornstarch
- 1/2 tsp kosher salt
- 6 large egg yolks
- 4 tbsp unsalted butter
- 2 tsp vanilla extract
Layers
- 11 oz vanilla wafers
- 6 bananas, ripe, sliced
Topping
- 1 1/2 cups heavy cream
- 2 tbsp powdered sugar
Directions
Cook the Custard
- Whisk the whole milk, granulated sugar, cornstarch, kosher salt, and egg yolks in a saucepan until smooth.
- Cook over medium heat, whisking constantly, until the custard thickens and bubbles, 8-10 minutes.
- Remove from the heat and whisk in the unsalted butter and vanilla extract. Cool for 15 minutes, whisking occasionally.
Layer and Chill
- Layer the extra vanilla wafers, bananas, and warm custard in a 3-quart dish, ending with custard.
- Press plastic wrap directly on the surface and refrigerate promptly. Cool the center to {{temperature:40°F}} within 2 hours, then continue chilling until the wafers soften and the custard sets, at least 4 hours total.
Finish
- Whip the heavy cream with the powdered sugar to soft peaks and spread over the chilled pudding before serving.
