Banana pudding by Millie Peartree
4 hr 30 min
For a fun party vibe, make individual banana puddings by dividing and layering all the ingredients in 16 small ramekins or plastic cups. Then just take out the number of servings you need from the fridge. This makes serving a breeze, and also has the added bonus of built-in portion control!
Fat free skim milk
Uncooked egg yolk(s)
4 large, sliced
Reduced fat vanilla wafer(s)
- In a large saucepan, stir together sugar, cornstarch, and salt. Slowly whisk in cold milk and set over medium-high heat. Whisk mixture continuously until it begins to bubble and thicken, about 6 minutes. Remove from heat and set aside.
- In a medium bowl, whisk egg yolks. Pour 1/2 cup warm milk mixture into eggs and whisk vigorously for about 2 minutes. Then pour egg mixture into milk mixture and set pan back over medium-high. Cook, whisking vigorously, until mixture begins to thicken, about 5 minutes. Stir in butter and vanilla, and cook until butter melts and is fully combined.
- Spread 1/3 of pudding in bottom of a 9- X 13-inch casserole dish. Arrange 20 wafers over pudding and then top with half of banana slices. Repeat layers and finish by topping with remaining pudding. Crumble remaining 5 cookies over top and garnish with an optional dusting of ground cinnamon. Refrigerate until pudding is cold and set, about 4 hours.
- Serving size: about ¾ cup
Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.