Creamy Banana Pudding

Ingredients and Weight:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 3 cups whole milk
• 1 tablespoon vanilla extract
• 6 large egg yolks
• 1/4 cup cornstarch
• 4 ripe bananas, sliced
• 1 cup heavy cream, whipped

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2

Preparation Method Steps:

1. In a medium saucepan, whisk together the flour, sugar, and salt.
2. Gradually whisk in the milk until smooth.
3. Bring to a simmer over medium heat, whisking constantly.
4. In a small bowl, whisk together the vanilla and egg yolks.
5. Temper the egg mixture by slowly adding a cup of the hot milk mixture to it, whisking constantly.
6. Whisk the tempered egg mixture back into the saucepan.
7. Cook over medium heat, whisking constantly, until thickened, about 5 minutes.
8. Remove from heat and stir in the cornstarch.
9. Pour the pudding into a serving bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
10. Refrigerate for at least 4 hours or overnight.
11. To serve, layer the sliced bananas over the chilled pudding.
12. Top with whipped cream.

Nutritional Information:

(per serving)

• Calories: 260
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 90mg
• Sodium: 140mg
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 25g
• Protein: 5g

Dish Characteristics:

• Creamy and smooth
• Rich and flavorful
• Banana-forward with a hint of vanilla
• Perfect for a light and sweet dessert

User Comments:

• "This banana pudding is absolutely divine! The pudding is creamy and flavorful, and the bananas add a perfect touch of sweetness. It's a crowd-pleaser for sure."
• "I love how easy this recipe is to make. It's perfect for a last-minute dessert or a special occasion. My guests always rave about it."
• "This pudding is so rich and indulgent. It's the perfect comfort food for a cold day."

Special Precautions and Tips:

• Make sure to whisk the egg yolks slowly into the hot milk mixture to prevent them from curdling.
• Refrigerate the pudding covered with plastic wrap to prevent a skin from forming.
• If you don't have heavy cream, you can use whipped evaporated milk instead.