Ingredients
- 4 Bananas
- 1 box Nilla Wafers
- 2/3 Cup All-Purpose Flour
- 4 Cups Milk
- 4 Tbsps Butter
- 1½ Cups Heavy Cream
- 8 Egg Yolks
- 1 Cup Sugar
- 2 tsps Vanilla Extract
- 1½ tsps Almond Extract
- 1 tsp Salt
Method
- Using a mixer with a chilled bowl, whip the heavy cream until it forms stiff peaks. Set aside this luscious whipped cream for later.
- In a pot over medium-low heat, combine the milk and egg yolks. Whisk them together until well combined.
- Gradually add the sugar, salt, and flour to the mixture. Keep whisking until thoroughly combined. Continue to cook the mixture, stirring often but occasionally until it thickens and reaches a custard-like consistency. This process ensures a smooth, creamy pudding texture.
- Once it's reached the desired consistency, add the vanilla extract, almond extract, and butter. Stir until the butter melts and the flavors meld.
- Allow the pudding to cool for about 5 minutes. Afterward, gently fold in the prepared whipped cream. This addition enhances the pudding's silkiness and lightness.
- In a suitable baking dish, start by creating a layer of Nilla Wafer cookies at the base.
- Slice the bananas and arrange them over the cookie layer, creating a delightful fruity contrast
- Spoon a generous layer of the prepared pudding mixture atop the bananas, creating a harmonious trinity of flavors.
- Repeat these layers, alternating between cookies, bananas, and pudding until the dish is filled, culminating in a beautiful dessert canvas. Cover the pudding dish and refrigerate it, allowing the flavors to meld and the dessert to set.
Nutrition
Calories: 626kcal
Video
Notes
u003cliu003eFor freshness it is best that the Banana Pudding be stored in an airtight container in the refrigerator. Enjoy within 3 days of making; the bananas may start to brown or become mushy soon after that timeframe.u003c/liu003e