vanilla extract – or vanilla powder or paste really adds the right flavor to compliment the banana.butter– whisked into the cooked pudding butter adds a rich flavor and glossy sheen.
#Banana pudding recipe from scratch free#
Feel free to reduce the amount of sugar or replace with your favorite sugar alternative.
sugar – fresh banana and granulated sugar bring the sweetness necessary to classify this custard as dessert. Or, save them to make baked banana pudding with meringue topping. eggs – egg yolks only, save egg whites for another use ( perfect macaron cookies perhaps?). flour – substitute cornstarch for a gluten free alternative (using half the amount of cornstarch). You can even use coconut milk for a tropical coconut banana flavored pudding! Or substitute cream or cream mixed with 2% milk. milk – use whole milk for a creamy and light pudding. Keep chilled.Banana pudding ingredients are simple and can be found in most households without having to run out and purchase anything special – my favorite kind of recipe! Cover with plastic wrap or a silicone lid and chill at least 6 hours before serving.ĭo ahead: Pudding can be assembled 3 days ahead. (A mortar and pestle also works well.) Sprinkle crushed cookies over pudding. Place reserved cookies in a resealable plastic bag, close, and finely crush with a rolling pin. (You will not use the entire box of cookies-the extras are the chef’s treat!) Then top with a final layer of pudding and reserved whipped cream. Repeat layers once more, using half of the remaining pudding. Top with a layer of cookies, spacing evenly apart and not covering the pudding completely. Evenly spread about one third of pudding across bottom of dish in an even layer. box Nilla Wafers and set the rest next to a 2-qt. Set aside a large handful of cookies from one 11-oz. Slice remaining 4 large or 5 medium bananas into ½"-thick rounds. (Err on the side of too stiff rather than too loose.) Whisk chilled pudding if lumpy and gently fold two thirds of whipped cream into pudding set remaining whipped cream aside for serving. Using an electric mixer, beat 1½ cups heavy cream in another small bowl until stiff-peaks form, about 4 minutes. (If you aren’t using the mascarpone, add the banana and sweetened condensed milk when you transfer the warm pudding from the saucepan to the large bowl.) It’s okay if the pudding is still quite loose at this stage. 
Return pudding to the refrigerator and chill 1 hour (no need to cover). Fold banana and sweetened condensed milk mixture into warm pudding with rubber spatula (adding the banana to the warm pudding helps flavor it).Whisk ¾ cup sweetened condensed milk and ½ cup mascarpone or room-temperature cream cheese (if using) in a small bowl until combined and smooth. Peel 1 banana and chop into ½" pieces.Scrape pudding into a large bowl with a rubber spatula and chill while you prep the banana and condensed milk mixture (no need to cover). Reduce heat to medium and continue to cook, whisking, 1 minute more. Set pan over medium-high heat and bring mixture to a boil, whisking constantly, about 5 minutes. kosher salt in a medium saucepan to combine, then whisk in 1 large egg and ¾ cup whole milk.
0 kommentar(er)
