Banana cream pudding

Banana cream pudding

Banana cream pudding

Recipe by:

Prep: 15 mins
Cook: 10 mins
Serves: 8
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email


Banana cream pudding

1) Scald the milk, in a large saucepan, with a pinch of the sugar (this avoids scorching the bottom of the pot).

2) In a mixing bowl, add the egg yolks, banana essence, bourbon and 2 cups of sugar, and whisk together until the mixture is pale yellow in colour and thickened. Add the cornflour and mix to combine. Very slowly pour in a little of the milk mixture - you have to do it slowly to temper the mixture, otherwise the eggs will scramble.

3) Once fully incorporated, pour the entire mixture back into the saucepan and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat and add a pinch of salt and the vanilla essence, then add the butter cubes and stir to make the mixture rich and super glossy.

4) Transfer the mixture to a bowl and cover with cling film, pressing the plastic onto the surface so that it doesn't form a skin. Allow to cool.

5) In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla essence until you have stiff peaks. Set aside.

6) Slice the bananas and add to the pastry cream.

7) Line a small, deep rectangular dish or a 25 cm pie dish with vanilla wafers. Splash with some creme de banana, then cover with the banana pastry cream. Top with whipped cream and refrigerate until ready to serve.