Every time we make up a batch of banana pudding it’s like everyone’s inner kid comes out to play. Some folks love the vanilla wafers, others seek out the chunks of banana, and still others crave the creamy custard. No matter what ingredient is a person’s favorite, banana pudding is just one of those desserts that people love, in a step-aside-I-need-a-spoon-now kind of way. Below, Mahasti shares The Tomato Head’s recipe for this beloved treat. Enjoy!
Tomato Head’s Banana Pudding
For the Custard:
5 egg yolks
½ cup sugar
¼ cup cornstarch
¼ tsp salt
2 cups whole milk
1 cup heavy cream
2 tsp vanilla
2 Tbsp butter
Place milk and heavy cream in a medium stainless saucepan over medium low heat. While the milk is heating in a small mixing bowl, mix together the yolks, sugar, cornstarch, and salt. Whisking constantly, gradually add 1 cup of the warm milk to the egg mixture. Now pour the egg mixture into the remaining milk on the stove. Whisk constantly until mixture thickens and gets glossy. Remove the custard from the heat, add the vanilla and butter and whisk until the butter has melted completely. Pass the custard through a sieve into a medium bowl. Press a sheet of plastic wrap directly on top of the custard and refrigerate 4 hours or overnight.
For Whipped Cream :
1 cup heavy cream
1 Tbsp plus 1 tsp confectioners’ sugar
Beat the heavy cream and confectioners’ sugar in the bowl of a stand mixer or with a hand mixer until soft peaks form.
To assemble the Banana Pudding:
Vanilla wafers
3-4 medium bananas
½ tsp fresh lemon juice
Peel and slice the bananas into a small bowl. Toss the bananas with the lemon juice and toss them (this will keep the bananas from turning brown). Arrange up to eight 6 or 8 oz cups on your work surface. Place 2-3 vanilla wafers in each cup. Top the vanilla wafers with ¼ cup of sliced bananas followed by 1 or 2 more wafers then ¼ cup of cooled custard. Top with 1 Tbsp of whipped cream. Decorate the top of each pudding with a perfectly round vanilla wafer.
This recipe makes 6-8 individual puddings.