Nilla Wafer Banana Pudding
Need a gluten free and lacto ovo vegetarian side dish? Nilla Wafer Banana Pudding could be an excellent recipe to try. This recipe serves 10. For 45 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 275 calories, 4g of protein, and 15g of fat. 937 people have tried and liked this recipe. If you have salt, confectioners' sugar, unsalted butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Leites Culinaria. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is not so super. Nilla Wafer Banana Pudding, Nilla Wafer-Banana Cake, and Mini Banana Cheesecakes with Nilla Wafer Crust are very similar to this recipe.
Servings: 10
Preparation duration: 30 minutes
Ingredients:
3 to 4 ripe bananas, depending on their size
1/4 cup confectioners' sugar
3 tablespoons cornstarch
3 large egg yolks
3/4 cup granulated sugar
1 cup (1/2 pint) heavy cream, cold
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3 cups whole milk
Equipment:
whisk
bowl
sauce pan
frying pan
blender
Cooking instruction summary:
1. Place the egg yolks in a heatproof bowl and whisk slightly just to combine.2. Combine the sugar, cornstarch, and salt in a medium saucepan over medium heat. Carefully add the milk to the pan, whisking constantly until the mixture starts to thicken, about 8 minutes. Do not let the pudding come to a full rolling boil, just a wee gentle boil. Immediately remove the pan from the heat. 3. Slowly pour half the thickened milk into the egg yolks, whisking well. Return the pan to medium heat and gently and slowly add the yolk mixture to the pan. Still stirring constantly, bring the mixture back to a gentle boil, and continue to stir for 1 minute more. Remove from the heat and stir in the butter and 1/2 teaspoon vanilla extract. Let cool.4. Whip the cream with a stand or handheld mixer until light and fluffy. Do not overbeat. Gently fold in the confectioners’ sugar and the remaining 1/2 teaspoon vanilla extract.5. Peel the bananas, cut them into 1/2-inch slices, sprinkle them with the lemon juice, and gently toss to coat.6. Spoon 2 cups vanilla pudding in the bottom of a 2-quart bowl. Sprinkle with 1/2 cup crushed wafers or, if you prefer them whole, 1/3 of the wafers. Arrange 1 cup of the sliced bananas any way you wish over the wafers. Spoon in the rest of the pudding and coat with 1 cup crushed wafers or almost all of the remaining wafers. Arrange the remaining banana slices on top of the wafers, reserving a few banana slices for garnish. Cover the entire surface with the whipped cream. If desired, decorate with the reserved banana slices and some more whole wafers. Serve immediately or refrigerate until ready to serve.
Step by step:
1. Place the egg yolks in a heatproof bowl and whisk slightly just to combine.
2. Combine the sugar, cornstarch, and salt in a medium saucepan over medium heat. Carefully add the milk to the pan, whisking constantly until the mixture starts to thicken, about 8 minutes. Do not let the pudding come to a full rolling boil, just a wee gentle boil. Immediately remove the pan from the heat.
3. Slowly pour half the thickened milk into the egg yolks, whisking well. Return the pan to medium heat and gently and slowly add the yolk mixture to the pan. Still stirring constantly, bring the mixture back to a gentle boil, and continue to stir for 1 minute more.
4. Remove from the heat and stir in the butter and 1/2 teaspoon vanilla extract.
5. Let cool.
6. Whip the cream with a stand or handheld mixer until light and fluffy. Do not overbeat. Gently fold in the confectioners’ sugar and the remaining 1/2 teaspoon vanilla extract.
7. Peel the bananas, cut them into 1/2-inch slices, sprinkle them with the lemon juice, and gently toss to coat.
8. Spoon 2 cups vanilla pudding in the bottom of a 2-quart bowl. Sprinkle with 1/2 cup crushed wafers or, if you prefer them whole, 1/3 of the wafers. Arrange 1 cup of the sliced bananas any way you wish over the wafers. Spoon in the rest of the pudding and coat with 1 cup crushed wafers or almost all of the remaining wafers. Arrange the remaining banana slices on top of the wafers, reserving a few banana slices for garnish. Cover the entire surface with the whipped cream. If desired, decorate with the reserved banana slices and some more whole wafers.
9. Serve immediately or refrigerate until ready to serve.
Nutrition Information:
covered percent of daily need
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