Banana Pudding with Graham Crackers

Ingredients and Weight:

• 3 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 6 egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 6 bananas, sliced
• 1 cup graham cracker crumbs
• 1/4 cup chopped walnuts (optional)

Preparation Time:

15 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a medium saucepan, whisk together the milk, heavy cream, granulated sugar, cornstarch, and salt.
2. Bring the mixture to a boil over medium heat, stirring constantly.
3. Reduce heat to low and simmer for 1 minute, or until thickened.
4. Whisk about 1/2 cup of the hot mixture into the egg yolks. Add the egg yolks back into the saucepan and cook for 1 minute more, stirring constantly.
5. Remove the saucepan from the heat and stir in the vanilla extract and cinnamon.
6. Pour the pudding into a 9x13 inch baking dish.
7. Layer the banana slices over the pudding.
8. Sprinkle the graham cracker crumbs and chopped walnuts over the bananas.
9. Refrigerate for at least 4 hours before serving.

Nutritional Information:

Per serving (1/8th of the recipe):

• Calories: 350
• Fat: 15g
• Saturated fat: 10g
• Cholesterol: 105mg
• Sodium: 150mg
• Carbohydrates: 40g
• Dietary fiber: 5g
• Sugar: 25g
• Protein: 10g

Dish Characteristics:

• Creamy and smooth
• Sweet and flavorful
• Crunchy graham cracker topping
• Refreshing banana flavor

User Comments:

• "This pudding is delicious! It's the perfect balance of sweet and savory."
• "I love the combination of bananas and graham crackers."
• "This is the best banana pudding I've ever had!"
• "It's so easy to make and it's always a hit with my guests."
• "I highly recommend this recipe."

Special Precautions and Tips:

• Be sure to cook the pudding until it is thickened to prevent it from being runny.
• Let the pudding cool completely before refrigerating to prevent it from forming a skin.
• If you don't have any chopped walnuts, you can substitute another type of nut or leave them out altogether.
• This pudding can be served immediately, but it is best if it is refrigerated for at least 4 hours before serving to allow the flavors to meld.