Banana Pudding Cups
Servings 4
Ingredients
Banana Pudding
- 2 cups whole milk
- 3 to 4 medium bananas very ripe, chopped (about 1 1/2 cups)
- 1 vanilla bean split (optional, see note)
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 1 tablespoon unsalted butter at room temperature
- 1 teaspoon vanilla extract optional
To Assemble
- 1 cup vanilla wafers
- 2 bananas sliced
- 1/2 cup whipping cream
To Decorate
- Extra vanilla wafers
- Dehydrated banana slices
Instructions
Banana Pudding
- Heat the Milk: Combine milk, chopped bananas, and vanilla bean (if using) in a medium saucepan. Heat over medium until it almost boils. If not using vanilla bean, just add more vanilla extract at the end.
- Infuse: When the milk shows the first bubbles, remove it from the heat. Cover and let the bananas infuse for at least 4 hours or refrigerate overnight.
- Reheat: Once infused, reheat the milk over medium until hot.
- Mix Yolks and Sugar: In a bowl, whisk egg yolks, granulated sugar, cornstarch, and salt.
- Strain Milk: Pour the hot milk through a fine strainer into another bowl, pressing the bananas to get all the milk out. Discard the solids.
- Temper the Yolks: Slowly whisk 2 tablespoons of the hot milk into the egg mixture. Gradually add the rest of the milk, whisking constantly.
- Cook Custard: Pour the custard back into the saucepan through a fine strainer. Cook over medium, stirring continuously until thick and smooth, about 5-7 minutes.
- Add Butter and Vanilla: Remove from heat. Stir in butter and vanilla extract (if using). Pour into a bowl, cover with plastic wrap touching the surface, and chill in the fridge.
Whipped Cream
- Whip the Cream: In a mixer, whip the cream until peaks form, about 2 minutes.
- Prep for Piping: Place whipped cream in a piping bag.
Assemble the Cups
- Layer the Ingredients: In small cups or dessert bowls, start with a layer of banana custard. Follow with banana slices and vanilla wafers.
- Repeat Layers: Continue layering until the cups are full. Finish with a layer of banana custard.
- Top with Whipped Cream: Pipe whipped cream on top. Decorate with a vanilla wafer and a slice of dehydrated banana.
Storage and Serving
- Serve Fresh: Serve the pudding cups the same day or the next day. Store them in the fridge.
Notes
- Milk: Use whole milk for a rich, creamy pudding.
- Bananas: Ensure the bananas are very ripe for the best flavor.
- Vanilla: You can use 1 teaspoon of vanilla extract instead of the vanilla bean, adding it after cooking the pudding.
- Cup Size: This recipe makes 3-4 pudding cups, depending on your cup size. My jars were 2×4 inches.