Ingredients
For the Vanilla Pudding Base:
- 3 cups whole milk
- 1 vanilla bean, split and scraped (or 2 tsp pure vanilla extract)
- 4 large egg yolks, room temperature
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp fine sea salt
- 3 tbsp unsalted butter, cut into cubes
- 1/2 cup heavy cream
For the Banana Component:
- 3 ripe bananas (spotted but still firm)
- 1 tbsp lemon juice
- 1 tbsp unsalted butter
- 2 tbsp light brown sugar
Optional Toppings:
- Whipped cream
- Vanilla wafer cookies, crushed
- Caramelized banana slices
- Toasted pecans
- Fresh grated nutmeg
Substitutions:
- Whole milk can be replaced with plant-based milk + 1 tbsp cornstarch
- Vanilla bean can be substituted with vanilla bean paste
- For dairy-free version, use coconut cream instead of heavy cream
Execution
Prepare Bananas:
- Slice bananas into 1/2-inch rounds, toss with lemon juice
- Heat 1 tbsp butter in skillet over medium heat
- Add brown sugar, let melt
- Add banana slices, cook 2-3 minutes until caramelized
- Cool completely
Make Pudding Base:
- Prep dairy mixture:
- Combine milk and vanilla bean in saucepan
- Heat until steaming (180°F/82°C)
- Remove vanilla bean, scrape seeds back into milk
- Make custard base:
- Whisk egg yolks, sugar, cornstarch, and salt
- Gradually stream hot milk into egg mixture
- Return to saucepan
- Cook over medium heat, whisking constantly
- Continue until bubbles break surface and mixture thickens
- Cook 1 minute more to remove starch flavor
- Finish pudding:
- Remove from heat
- Whisk in butter cubes until melted
- Stir in heavy cream
- Fold in caramelized bananas
- Strain if desired for extra smoothness
- Assembly:
- Divide between serving dishes
- Press plastic wrap directly on surface
- Chill minimum 3 hours
- Top before serving
Additional tips
- Use room temperature eggs Strain finished pudding for silky texture Keep whisking constant during cooking Choose bananas with spots but still firm Cook custard until bubbles break surface
- Serve with shortbread cookies
- Layer with vanilla wafers for banana pudding parfait
- Top with bruléed banana slices
- Add rum-soaked raisins for adult version
- Pudding base can be made 1 day ahead
- Prepare toppings just before serving
- Bananas should be caramelized fresh
