The Best Banana Pudding You Will Ever Eat
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Ingredients
- 3 cups whole milk
- 1 lb bananas
- 1 teaspoon vanilla extract – divided (in half)
- 1 4” long cinnamon stick
- 3 whole cloves
- ¾ cup sugar
- ¼ cup brown sugar
- ¼ cup corn starch
- 1 teaspoon kosher salt
- 7 egg yolks
- 13 Biscoff cookies
- 1 large or 4 mini bananas sliced ⅓” thick
Instructions
PREPARE THE BASE
- Slice the bananas to about a half inch thick.
- Add the milk, bananas, ½ teaspoon vanilla extract, cinnamon stick and cloves to a saucepan and gently bring to a simmer over medium low heat.
- Once simmering, reduce heat for another two minutes then remove from heat. At this point, let the bananas infuse into the milk mixture by letting it cool for 1 hour or (preferably) overnight in the refrigerator.
STRAIN THE MILK
- Once milk mixture has infused for at least an hour or more, remove from fridge and strain it through a mesh strainer. Don't press the bananas through the sieve. The flavor is already in the milk.
- Put milk mixture in a saucepan.
MAKE THE PUDDING
- Over medium low to medium heat, add to the milk both sugars, corn starch, salt and egg yolks. Whisk for several minutes while mixture slowly heats up. This will take about 5-10 minutes until mixture binds together and starts to bubble.
- Once the mixture bubbles and starts to look like pudding, lower the heat to a simmer and cook an additional 2 minutes. Remove immediately to a storage container.
- Once mixture has cooled somewhat, add broken pieces of Biscoff cookies and the sliced bananas to the pudding and mix in.
- You can serve warm at this point or let cool with plastic wrap in contact with the pudding in the freezer for 30 minutes and then move to the refrigerator.
Nutrition
Calories: 385kcal
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