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Individual Banana Puddings

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 15 mins
Cook time 5 mins
Chill time 2 hrs
Yield Serves 6

Ingredients

  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups half-and-half
  • 2 large egg yolks
  • 1 tablespoon unsalted butter
  • 2 teaspoons vanilla extract
  • 4 medium bananas
  • 24 Nilla wafers, broken
  • Additional bananas and Nilla wafers, optional

Nutrition Information

  • calories 306
  • fat 14 g
  • satfat 7 g
  • protein 4 g
  • carbohydrate 44 g
  • fiber 2 g
  • cholesterol 100 mg
  • sodium 135 mg

How to Make It

  1. Whisk sugar, cornstarch and salt together in a medium saucepan. Gradually whisk in half-and-half, then yolks. Place over medium heat and cook, whisking constantly, until pudding thickens and begins to boil, 3 to 5 minutes. Remove from heat, add butter and vanilla and whisk until butter has melted. Transfer to a 2-cup measuring cup that has a pouring spout.

  2. Slice bananas and place a few on bottom of 6 4-oz. ramekins or custard cups. Divide 1/3 of pudding among cups, spreading over banana slices. Top each cup with 2 coarsely broken Nilla wafers. Repeat layers twice, ending with pudding. Cover each dish, pressing plastic directly onto pudding. Chill for at least 2 hours.

  3. Just before serving, top with additional banana slices and sprinkle with Nilla wafer crumbs, if desired.