Supplies

Pudding

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 2 egg yolks
  • 1 1/2 tablespoon butter, softened
  • 1 teaspoon vanilla extract

Banana Cream Pudding Jars

  • 1 1/2 cups vanilla wafers, coarsely chopped
  • 1-2 ripe bananas, sliced
  • 1 1/2 cups heavy cream + 1 tablespoon sugar, whipped

Steps

Pudding

  1. In a saucepan, combine sugar, cornstarch, salt, milk, heavy cream, and egg yolks until there are no more lumps.
  2. Cook over medium-high heat, until thickened and bubbly. Reduce heat to low and cook for 2 more minutes. Remove from heat.
  3. Pour the mixture through a fine-mesh strainer and into a bowl to remove any lumps.
  4. Stir in butter and vanilla, until fully incorporated.
  5. Cover with plastic wrap directly on the surface of the custard.
  6. Refrigerate until set, about 1-2 hours.

Banana Cream Pudding Jars

  1. Fold 1/3 cup of whipped cream into the set custard.
  2. Using 3-4 mason jars, spoon the wafers into the bottom of each jar, followed by custard, sliced banana, whipped cream, more custard and wafers.
  3. Top with whipped cream.