Capsaicin Free Easy Banana Pudding

Total time2 hr 35 min

Prep time20 min

Cook time15 min

4.5

(20)

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Ingredients

8 servings

For the custard

¾ cup granulated sugar
⅓ cup cornstarch
¼ tsp salt
3 cups whole milk
4 pasteurized egg yolks
2 tbsp unsalted butter
2 tsp vanilla extract

For the whipped cream

1 ½ cups heavy cream
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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