Thu, April 26th 2012

Move Over, Cupcake: Banana Pudding Recipe

(Source: http://www.thejeyofcooking.com)

So listen up, all you macaroon and cupcake lovers, Banana Pudding is in the house. Banana pudding makes me feel like all is right in the world.

Using this simple recipe from the Jey of Cooking, you can create one awesome homemade banana pudding using ingredients you probably already have in the kitchen. See ingredients and directions below:

• 1/3 Cup Sugar
• 1 Tbsp. Cornstarch
• 1/4 tsp. Nutmeg
• 1/8 tsp. Salt
• 1 1/2 Cups Half and Half
• 2 Egg Yolks
• 1 Tbsp. Unsalted Butter
• 2 tsp. Vanilla
• 3-4 Bananas, sliced
• 24 Nilla wafers, coarsely crushed
• Whipped Cream, for serving

Whisk together sugar, cornstarch, nutmeg and salt in a medium saucepan, then whisk in half and half and egg yolks.  Place over medium heat and cook, whisking constantly, until pudding thickens and begins to boil, 5-8 minutes.  Remove from heat and add butter and vanilla.  Whisk until butter has melted.  Transfer pudding to a bowl and refrigerate until cold, about 3 hours.

In your preferred serving dish (I used individual parfait glasses.  You could also use ramekins or even a casserole dish if serving a bigger crowd), create two sets of layers using the bananas, 1/3 of the pudding and Nilla wafers.  Top with the remaining 1/3 of the pudding.

Before serving, top with whipped cream and additional banana slices and Nilla wafers, if desired.

And if you’re not so domestic? Hit up the following bakeries for some of the best banana pudding around: Sugar Sweet Sunshine Bakery (NYC) and Magnolia Bakery (NYC, Chicago, LA, and Dubai).

—Valerie

Tags Banana puddingHow toMagnolia BakeryNew YorkSugar Sweet Sunshinehow to