Dairy 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
Chef's tip
Use 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 tip
Use 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 tip
Use 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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