Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 0
Recipe by MyRecipes May 2011

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Ryan Benyi; Styling: Stephana Bottom

Recipe Summary

prep:
15 mins
cook:
5 mins
chill:
2 hrs
total:
2 hrs 20 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

306 calories; fat 14g; saturated fat 7g; protein 4g; carbohydrates 44g; fiber 2g; cholesterol 100mg; sodium 135mg.
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