Banana pudding is one of those things one loves as a child, then grows out of, then loves again. Like quite a few of my recipes on MCW, this is a dish loved by adults and kids alike. A custard (optionally homemade) is rendered lighter by folding in some whipped cream. This is then layered between vanilla cupcake quarters and sliced banana.
After an overnight stint in the refrigerator, the finished result is a spoonable dessert you would have a heard time keeping to just one serving. Of course, the quartered cupcakes can be substituted for plain vanilla wafers or tea biscuits.
For the custard:
2 cups milk
4 egg yolks
2 Tbsp sugar
4 tsp cornflour
1 tsp vanilla
For the pudding:
1 1/2 cups whipping cream
1/2 can sweet condensed milk (1/2 of 400g)
6 vanilla cupcakes, quartered
4 bananas, sliced
Make the custard several hours ahead of time as it must be cold before it can be used.
To make the custard, warm the milk in a large saucepan over medium heat until steaming. Meanwhile, whisk together the egg yolks, sugar, cornflour, and vanilla. Slowly stream in the hot milk, whisking all along to prevent the eggs from curdling. Return the mixture back into the sauce pan and continue to stir non-stop until the mixture turns into a thick custard. While it is still hot, pour it through a sieve into a non-reactive bowl and cover with cling film, pressing down to make contact with the surface, and refrigerate until completely cold.
When the custard is cold, whip the cream and sweet condensed milk until almost tripled in volume and airy and fluffy. Fold in the cold set custard.
In a large trifle bowl, put a small amount of the creamed custard to cover the base. Sprinkle with half the quartered cupcakes and half the sliced banana. Cover this with half the remaining creamed custard and repeat one more time to make two layers of bananas and ending with the creamed custard..
Refrigerate overnight before serving to allow the cupcakes absorb the cream and get soft.
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