Banana Pudding: An Iconic Summer Recipe

Instructions

Using a mixer with a chilled bowl, whip the heavy cream until it forms stiff peaks. Set aside this luscious whipped cream for later. In a pot over medium-low heat, combine the milk and egg yolks. Whisk them together until well combined. Gradually add the sugar, salt, and flour to the mixture. Keep whisking until thoroughly combined. Continue to cook the mixture, stirring often but occasionally until it thickens and reaches a custard-like consistency. This process ensures a smooth, creamy pudding texture. Once it's reached the desired consistency, add the vanilla extract, almond extract, and butter. Stir until the butter melts and the flavors meld. Allow the pudding to cool for about 5 minutes. Afterward, gently fold in the prepared whipped cream. This addition enhances the pudding's silkiness and lightness. In a suitable baking dish, start by creating a layer of Nilla Wafer cookies at the base. Slice the bananas and arrange them over the cookie layer, creating a delightful fruity contrast Spoon a generous layer of the prepared pudding mixture atop the bananas, creating a harmonious trinity of flavors. Repeat these layers, alternating between cookies, bananas, and pudding until the dish is filled, culminating in a beautiful dessert canvas. Cover the pudding dish and refrigerate it, allowing the flavors to meld and the dessert to set.

• bananas Notes: 4
• box Nilla Wafers Notes: 1
• all-purpose flour Notes: 2/3 Cup
• milk Notes: 4 Cups
• Tbsps Butter Notes: 4
• 11⁄2 Cups Heavy Cream
• egg yolks Notes: 8
• sugar Notes: 1 Cup
• tsps Vanilla Extract Notes: 2
• 11⁄2 tsps Almond Extract
• salt Notes: 1 tsp