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