Old-fashioned banana pudding has a certain comforting quality; it’s like a nice little hug from the past. These little banana puddings have the best single-serving size to capture all the creamy, nostalgic goodness. They are always popular, comfortable, and simple to make.
Ingredients
one and a half cups of full milk
half a cup of thick cream
half a cup of granulated sugar
two tablespoons of cornstarch
2 big egg yolks
Vanilla extract (1 teaspoon)
One tablespoon of butter
2 ripe bananas, chopped
1 cup of tiny vanilla wafers (plus a few more for decoration)
Optional swap: Use almond milk for a lighter pudding or swap wafers for tiny shortbread cookies.
Steps
1.In a small saucepan, heat the milk and cream over medium heat until it’s just steaming; there’s no need to boil.
2.In a mixing bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. If it appears thick, don’t worry; it will soften out.
3.While whisking, gradually pour the warm milk into the yolk mixture. This prevents the eggs from becoming scrambled.
4Put everything back in the pot and simmer over medium heat, stirring occasionally, until the pudding thickens. It should cover the back of a spoon.
5.Take off the heat and add the butter and vanilla, stirring well. Allow it to cool for 10 to 15 minutes.
6.Mini cups should be layered as follows: wafers, banana slices, and pudding. Again, repeat.
Before everything sets into creamy perfection, let the wafers chill for at least an hour to allow them to soften.
Chef’s Advice
Before layering, allow the pudding to cool somewhat to prevent the bananas from becoming mushy.
A brief whisk usually fixes a pudding that seems lumpy.
When kept in the refrigerator with a tight lid, these will last for two days.
Differences
Mini Chocolate Banana Pudding: Include two tablespoons of cocoa powder in the sugar combination.
Lower-Fat Version: Omit the butter and use low-fat milk.
A Crunch That’s Kid-Friendly: Add crushed Nilla wafers or mini chocolate chips on top.