PIES AND TACOS
Prep Time: 30 Min
whole milk very ripe chopped bananas vanilla bean large egg yolks granulated sugar cornstarch fine sea salt unsalted butter vanilla extract
Cook Time: 5 Min
To make the banana custard, start by infusing the milk with the bananas. I also added vanilla bean seeds. The bananas for the pudding must be very ripe. You should let the milk infuse for about 1 hour at least.
Add the hot milk to the yolk mixture slowly, whisking the whole time. Return the mixture to the saucepan, and cook, while stirring.
Once it’s super thick, and coating the back of a spatula, remove it from the heat. Add the vanilla, and butter. Stir until melted.
To assemble the pudding cups, pipe or spoon a layer of pudding on the bottom of the jars or dishes you are using. Top with a layer of sliced bananas, followed by a layer of vanilla wafer cookies. Repeat. I like to make this second layer of pudding the thickest one.
Whip the heavy whipping cream. Pipe the cream on top of the last layer of pudding, and decorate with a slice of banana and vanilla cookie.
These Banana Pudding Cups are best if served the day they are made. I like to make them, and then place in the fridge for a couple of hours before serving.
Assembling time takes literally 5 minutes. So as long as you make the pudding a day or two before, you can simply assemble them on the day of your event, or if you have company coming over.