Banana Muffin Pudding Recipe
Skill Level: Simple
Makes: 6 servings
Nutritional Information (per serving):
Serving Amount: 1 of 6
Calories: 352
Total Fat: 14 g
Saturated Fat: 6 g
Carbohydrate: 49 g
Dietary Fiber: 2 g
Sugars: 28 g
Protein: 8 g
Cholesterol: 156 mg
Sodium: 217 mg
Total Time: 2 hr 30 min
Hands-on Prep: 2 hr 20 min
Baking Time: 10 min
- 3 cups whole milk
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/2 cup sugar
- Small pinch salt
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 3 banana-nut muffins (each cut into 3/4-inch slices)
- 2 ripe bananas (sliced into 1/4-inch rounds)
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- Prepare the custard: Heat the milk in a medium saucepan over medium heat just until it begins to simmer. In a large bowl, whisk the egg yolks, cornstarch, sugar, and salt together. While whisking constantly, gradually drizzle the hot milk into the egg mixture. Return the mixture to the saucepan and cook, stirring continuously, until the custard thickens and begins to bubble, about 3 minutes. Strain the hot custard through a fine-mesh sieve into a bowl, using a spatula to push it through. Stir in the butter and vanilla until smooth.
- Assemble the pudding: Reserve 12 muffin slices for topping. In six wide-rimmed jars or a 2-quart souffle dish, layer muffin slices, banana rounds, and spoonfuls of custard, repeating layers as desired. Crumble the reserved muffin slices over the top. Cover and chill in the refrigerator for at least 24 hours before serving for best texture and flavor.
Photograph by Con Poulos
Recipe inspired by Recipe Iseasy Magazine
