High Fructose Corn Syrup Free 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
- 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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