I used some banana liqueur to flavor the pudding and added plenty of chopped bananas to give this dessert great flavor.  If you cannot find the liqueur, substitute with a tablespoon of the vanilla extract, it will still be delicious.  Making a pudding can be a little tricky, the key is to temper the eggs with a bit of the simmering milk before whisking the whole mixture together.  It is so easy to serve in these individual portions topped with a little whipped cream and some cinnamony vanilla wafers.  I think next time I might line the bottom with the wafers as well. Such a comforting dessert any time of the

Yield : 10 individual portions


for pudding:

  • 3 1/2 cups whole milk, divided
  • 1 cup granulated sugar, divided
  • 2/3 cup cornstarch
  • 8 large egg yolks
  • 6 tablespoons unsalted butter
  • 3 tablespoons banana liqueur
  • 1 teaspoon vanilla
  • 1 teaspoon kosher salt
  • 3-4 ripe bananas, chopped, plus about 1 banana thinly sliced

vanilla wafer topping:

  •  1 tablespoon melted butter
  • 2 teaspoons granulated sugar
  • 1 cup vanilla wafer cookies (about 15), coarsely chopped
  • 1/2 teaspoon cinnamon

whipped cream:

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners sugar
  • 2 teaspoons pure vanilla extract


for pudding:

In a large mixing bowl, whisk together 1/2 cup milk, 1/2 cup granulated sugar, cornstarch, and egg yolks. In a medium saucepan, heat remaining 3 cups milk and remaining 1/2 cup of granulated sugar and bring to a simmer over medium heat. Remove  from heat and very gradually pour the heated milk mixture into the egg mixture, whisking constantly to temper the eggs. Return combined mixture to your saucepan, and bring to a boil over medium-high heat whisking constantly, until the pudding thickens (about 2 minutes). Remove from heat, and whisk in the butter a tablespoon at a time, then add banana liqueur, vanilla and salt until well incorporated. Transfer the pudding into to a medium bowl and press a piece of plastic wrap directly over surface (this will prevent a film from forming on the top). Allow the pudding to cool to room temperature and then transfer to the refrigerator to chill completely (at least 2 hours and can be stored for a couple of days).  Before serving, gently stir in chopped bananas, distribute pudding to individual glasses or ramekins and chill an additional 30 minutes.

for wafer crust:

While pudding is cooling, preheat the oven to 325°. Line a baking sheet with parchment paper. In a bowl, combine the wafers, cinnamon, sugar and a pinch of salt. Stir in the melted butter. Spread the crumble evenly on the prepared baking sheet and bake for about 15 minutes, until golden. Allow wafers to cool.

for whipped cream:

In an electric mixing bowl fitted with whisk attachment, add cream, powdered sugar and vanilla.  Stat the machine on low and gradually increase speed until the whipped cream begins to thicken with medium peaks.

assemble dessert:

Remove your pudding from the fridge, take thinly sliced bananas and layer the top of the pudding with the slices.  Then dollop or pipe the whipped cream on top of the banana layer.  Sprinkle the whipped cream with the vanilla wafers and top with a slice of banana.  Return to fridge if not eating immediately, otherwise, dig in and enjoy!