- 500 ml (2 cups+2 tbsp) whole milk
- 1/2 vanilla bean seed and pot or 2 tsp vanilla paste or extract
- 120 g (1/2 cup) caster sugar or granulated white sugar
- 50 g (1/3 cup+1 tbsp) cornstarch
- 1/8 tsp salt
- 4 egg yolks
- 500 ml (2 cups+2 tbsp) whipping cream or heavy cream, chilled
- 250 g (9 oz) homemade or storebought Nilla Wafers you can find my Nilla Wafers recipe here on my web-site and on YouTube
- 2 ripe bananas or more, according to your taste
- Place a medium size bowl (pyrex or steel) in freezer.
- In a small saucepan place milk, vanilla seeds+vanilla bean pot and bring it to a simmer over low-medium heat.
- Meanwhile, in a medium size pan, mix sugar, cornstarch and salt.
- Add egg yolks in the sugar mix and mix until well combined and smooth.
- When the milk is simmering, remove it from heat and immediately add it in three times into the yolk mix.
- Cook it over low heat (be careful to not use a too high heat) until thicken keeping on stirring.
- Remove the pudding from the heat, mixing hard to smooth it and cool it down fast.
- Transfer the pudding into the prepared chilled bowl to cool it down fast.
- Cover the pudding with wet plastic wrap and press it against the cream: this will prevent the skin forming.
- Chill in refrigerator for about 1-2 hours.
- In a large chilled bowl whip the whipping cream until soft peaks (don't overmix).
- Remove the pudding from the fridge and mix it hard (I used an hand mixer) until smooth.
- Gently fold half of the whipped cream into the pudding until combined.
- Add in two times the pudding into the remaining whipped cream and mix until well combined and creamy (don't overmix).
- You can assemble banana pudding: alternate layers of creamy pudding, Nilla wafers and banana slices (I made 4 layers in a baking dish 28x16 cm-11x6 inch). Finish the top with a cream layer.
- Cover with wet plastic wrap and refrigerat it for at least 4 hours, better overnight.
- Remove it from the fridge, crumble some Nilla Wafers on top and scoop it with an ice cream scoop.
- Serve it chilled directly from the fridge.
I always prefer making all my recipes from scratch, that’s why I’ve made my own Vanilla Pudding (I call it “Diplomatic Cream” because it is basically a Pastry Cream with the adding of Whipping Cream, but it’s a bit thicker than a classic Diplomatic Cream) without using any store bought packaged pudding. This is so much better, the taste and texture is simply amazing!
As you can see I got a smooth and shiny pudding without any lumps. That’s why it’s important to follow all the steps: keep on stirring while it’s baking and cooled down fast, transfering into a refrigerated bowl. If you get some small lupms you can also strain the pudding while still hot.
For my Banana Pudding I’ve used my homemade Nilla Wafers, you can find the recipe here on the web-site (Cookies section) or on my YouTube channel.
I suggest to make it the day before: it will taste amazing if it rests in the fridge for hours! You can also substitute Bananas with Strawberries or other seasonal fruits, or use othe type of biscuits instead of Nilla Wafers, it will be always amazing!