Alpha Gal Friendly Easy Banana Pudding
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Learn more →Ingredients
8 servings
For the custard
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- ¼ tsp salt
- 3 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 4 pasteurized egg yolks
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tsp vanilla extract
For the whipped cream
- 1 ½ cups heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 3 tbsp powdered sugar
- 1 tsp vanilla extract
For assembly
- 1 box (11 oz) vanilla wafer cookies
- 4 medium ripe bananas, sliced into ¼-inch rounds
Instructions
- 1
Whisk together the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth, then whisk in the pasteurized egg yolks until fully incorporated.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the custard thickens and large bubbles begin to break the surface, about 8–10 minutes. Once bubbling, continue whisking for 1 full minute — the custard should be thick enough to mound slightly on the whisk.
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