Banana Milk Pudding
My banana milk pudding is a classic banana pudding with Nilla wafers, whipped cream, and homemade pudding, but reimagined with a banana milk pastry cream to achieve that banana flavor while omitting the layers of fresh banana slices that quickly go bad!
Ingredients
For the banana milk pastry cream:
- 1 medium banana
- 227 g (1 cup) whole milk
- 4 egg yolks
- 100 g (½ cup) granulated sugar
- 16 g (2 tablespoon) cornstarch
- 28 g (2 tablespoon) unsalted butter, room temp
- 1 teaspoon vanilla extract
For the whipped cream:
- 454 g (2 cups) heavy cream, cold
- 100 g (½ cup) granulated sugar
For assembly:
- Nilla Wafers
Instructions
For the banana milk pastry cream:
- In a blender, add the banana and milk, and blend until smooth. Pour the banana milk through a fine mesh sieve into a small saucepan, weighing it out to 227g (1 cup).
- Place the saucepan over low-medium heat and bring the milk to a simmer, or about 190 degrees F.
- Meanwhile, in a medium bowl, vigorously whisk together the egg yolks, granulated sugar, and cornstarch until pale in color and the mixture flows off of the whisk.
- Once the milk has reached a simmer, slowly pour half of it into the egg-sugar mixture while simultaneously whisking to temper the eggs. Pour everything back into the saucepan and place over medium heat. Use a rubber spatula to mix constantly as it thickens.
- Once the pastry cream is thick and a few big bubbles come to the surface, continue whisking for one more minute, then remove the pan from heat.
- Immediately pour the pastry cream through a fine mesh sieve into a small bowl to ensure it’s perfectly smooth. Then, mix in the butter and vanilla with a rubber spatula.
- Press plastic wrap up against the surface of the pastry cream to prevent a skin from forming, and place in the fridge to chill for at least one hour or until ready to use.
For the whipped cream:
- Just before you are ready to assemble the pudding, make the whipped cream.
- In a medium bowl, beat the heavy cream with an electric mixer while slowly pouring in the granulated sugar.
- Beat until soft peaks form, and no more! It can be easy to over-whip, so watch carefully.
- Add ¼ (or 113g) of the whipped cream to the cooled pastry cream, and gently fold with a rubber spatula until fully combined. Reserve the remaining whipped cream for assembly.
For assembly:
- In a large glass dish, layer the pastry cream, whipped cream, and Nilla wafers. Finish with a few Nilla wafers on top. Chill the banana milk pudding in the fridge overnight before serving.
Nutrition Facts
Serving: 1serving | Calories: 357kcal | Carbohydrates: 35g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 69mg | Potassium: 138mg | Fiber: 0.5g | Sugar: 27g | Vitamin A: 886IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 0.3mg
Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!