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Marble Surface

Classic Banana Pudding

Updated: May 1


Makes approximately 5, 6oz Servings

16 oz milk

3/4 cup sugar

5 egg yolks

1/3 cup corn starch

2 Tablespoon butter

8 oz heavy whipping cream

1 cup freeze dried banana chips

1 teaspoon banana extract

1 pack Pepperidge Farm Chessmen Cookies

 

Method of prep:

In a small bowl, mix together sugar and corn starch. Add egg yolks and mix thoroughly. Place the milk in a 2 quart saucepan and scald (nearly boil). Cut the heat off and temper the milk into the egg yolk mixture one ladle at a time. Once all of the milk has been added to the egg mixture, place the mixture back in the saucepan and heat over medium heat. Make sure you are stirring constantly and loosening any coagulated egg from the bottom and sides of the pan with a rubber spatula. Whisk vigorously until the mixture boils. Remove from heat immediately and place into a large mixing bowl.  Mix in butter and banana extract.  Cool bowl over an ice bath.

While the pudding is cooling, whip whipping cream to medium peaks.  Once the pudding is cooled to at least 50 degrees, fold in whipped cream and 1 cup of the banana chips. 

To assemble, use a trifle bowl or 9 x 9 casserole dish.  Place a layer of chessmen on the bottom of the dish.  Add banana pudding.  Next garnish with remaining dried bananas and chessmen.  Refrigerate immediately or serve. 

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