by merrill
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Photo by Sarah Shatz
2 tablespoons plus 2 teaspoons cornstarch Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
Pinch kosher salt Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
2 cups milk Ask a question about this ingredient
1 vanilla pod Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
2 cups heavy cream Ask a question about this ingredient
50 Nilla wafers (please, no substitutes here!) Ask a question about this ingredient
6 large, ripe bananas Ask a question about this ingredient
1/2 teaspoon freshly grated nutmeg, plus more for garnish Ask a question about this ingredient
To make the pudding: prepare an ice bath and set aside. In a small bowl, stir together the cornstarch, 2 tablespoons sugar and the salt. Whisk the eggs in a medium bowl until smooth and pale; gradually whisk in the cornstarch mixture.
Ask a question about this stepPut the milk in a medium saucepan. Put the remaining sugar in a small bowl. Split the vanilla pod down the middle, scrape out the seeds and rub the seeds into the sugar with your fingertips (Shuna Lydon taught us that this helps distribute the seeds). Add the sugar and the vanilla pod to the milk and bring just to a simmer over medium-high heat, stirring until the sugar dissolves.
Ask a question about this stepSlowly pour the hot milk into the eggs, whisking constantly. Return to the saucepan over medium-high heat. Bring to a boil, whisking continuously, until thickened, about 2 minutes. Remove the pan from the heat and whisk in the vanilla extract. Set the saucepan in the ice bath, whisking occasionally, until cold.
Ask a question about this stepWhip the cream to soft peaks and whisk 1/2 cup of the whipped cream into the chilled pudding. Gently fold in another 1/2 cup of the cream. Roughly chop 2 of the bananas (this should give you about 1 1/2 cups chopped banana) and mash them lightly with the back of a fork. Fold the bananas into the pudding. Gently fold in a little less than half of the remaining whipped cream. Cover and chill both the pudding and the whipped cream.
Ask a question about this stepCrumble the Nilla wafers by putting them in a zipper bag and whacking at them gently with a rolling pin or a mallet (you can use a food processor, but you'll get more even chunks this way). Set aside some of the finer crumbs in the bottom of the bag for garnish and stir the nutmeg into the larger chunks.
Ask a question about this stepSlice the remaining bananas thinly. To each of 8 pretty glasses, add a layer of Nilla wafer crumbles, then a couple of spoonfuls of pudding, then a layer of sliced bananas (use a 1/4 of a banana for each layer), and then a few dollops of whipped cream. Repeat, and top each glass with a sprinkling of fine Nilla crumbs and a dash of grated nutmeg. Cover the glasses and chill for at least 2 hours before serving.
Ask a question about this stepI have to recommend Trader Joe's Vanilla wafers instead of Nilla. They are amazing and have a natural (vs artificial) vanilla flavor.... I have been using them for banana pudding for a while now, and could never go back to Nillas now!
How long would the pudding keep, if making in advance? Pudding on Sunday, assemble on Wed. to eat Thursday?
This is ridiculously good. My daughter made it yesterday for her all-southern recipe Derby Day party. She did substitute safeway vanilla wafers--she liked their ingredients better--and served it in a big dish. It was really, really, good. Really good. I might even go eat some of the leftovers. After all, it is Mother's Day.
Glad you enjoyed it! I'll have to try Safeway's vanilla wafers next time.
I make five 24x12x6in deep puddings twice a year for my Fire Department's fundraisers in NC, the firefighters love helping, but yes we do the Jello recipe with some tweaks, we sell out usually before dinner. I look forward to making this for a special event
Banana pudding is my favorite! My birthday is next week and I think I must have this for dessert...thanks for sharing your recipe. :)
HI ccolbert. I have been to Bali many many times- I envy you! We used to go 2-3 times a year until the flights were cancelled. I always went grocery shopping. I'm not sure where you live on Bali. I would try the heavy wipping cream should work for this recipe. Have you tried any of the diary items in boxes in the milk isle?? I have brought many of these and they work great depending on what your cooking. Have you been to Gourmet Gargae?
Hi there ... I've just relocated to Bali and have yet to source fresh cream and/or half and half. The only thing that's available is UHT heavy whipping cream. I've tried to substitute this before when making panna cotta, but wasn't really happy with the results. Any suggestions would be very much appreciated! :-)
I agree with ltsunny: UHT heavy whipping cream should work fine for this.
Hi Merrill- great recipe, thanks so much. I made it a day before and it really improved with time. Delicious!
Hi Merrill, would this recipe be ok to make in advance by one day?
thanks.
Yes, it would! It needs a little time for the pudding to soak into the wafers and soften them. I think it's probably at its best a day later -- two or three days, and you may start to think it's seeming soggy.
thank you!
i am crazy-excited about making this this weekend- it sounds perfect! thanks for the recipe :)
You're welcome! Let me know how it goes.
Nozlee is the Assistant Editor of Food52.
Oh my God! This sounds insanely delicious! Now, not to be sacreligious, but the low-cal version might include using a sugar free pudding base, or vanilla yogurt. Then you could use Cool Whip (I know, don't scream) instead of cream, put a couple of walnuts in with the bananas, and proceed with the lowest calorie vanilla wafers that could be found. It certainly won't measure up to the original, but neither will the calories.