Banana Pudding For Snoop

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Banana Pudding For Snoop

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Pudding

Ingredients

For the vanilla pudding:

  • 1 cup granulated sugar 200 g
  • 1/4 cup cornstarch 35 g
  • 3/4 tsp table salt
  • 2 cups whole milk 480 ml
  • 1 1/4 cup heavy cream 300 ml
  • 1 large egg lightly beaten
  • 1 tbsp pure vanilla extract
  • 4 medium bananas
  • 1/2 box Nilla wafers or other small vanilla cookies 170 g

For the whipped cream:

  • 2 cups heavy cream 280 ml
  • 1/4 cup confectioners’ sugar
  • 3 tbsp dark rum optional
  • 1 tsp pure vanilla extract

Instructions

For the pudding:

  • In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the milk and cream and whisk again. Add the egg and place the saucepan over medium-high heat, whisking constantly.
  • Once the mixture begins to thicken and bubbles begin popping on the surface, decrease the heat to medium and whisk vigorously for 45 seconds. Remove the pan from the heat.
  • Strain the pudding through a sieve into a heatproof bowl. Add the vanilla and whisk until incorporated. Chop one of the bananas into small pieces and fold it into the warm pudding. Place a piece of plastic wrap directly onto the pudding. Let cool in the refrigerator until chilled, about two to four hours, stirring occasionally.
  • Whisk the chilled pudding to loosen. Slice the remaining 3 bananas into discs.
  • Place half the pudding in the bottom of an 8x8x2-inch square baking dish, top with a layer of vanilla wafers and then a layer of banana coins. Repeat one more and cover in whipped cream (instructions below). Refrigerate for at least four hours.

Make the whipped cream:

  • Refrigerate the bowl of a stand mixer and the whisk attachment (or a medium metal bowl and beaters from a hand mixer) until quite cold, about 15 minutes.
  • Once chilled, remove the bowl and whisk from the refrigerator, add the cream, and whip it on medium speed until just thickened. 
  • Add the confectioners’ sugar, rum and vanilla and on medium-high speed, whip the cream until it holds soft peaks.
  • Puddings will keep lightly covered in plastic wrap in the refrigerator for a day or so, but are best the day they are made.

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