Banana Muffin Pudding – a delicious recipe with milk, egg yolks, cornstarch, sugar, salt, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make the custard: Bring the milk to a simmer in a medium saucepan over medium heat.
2
Whisk the egg yolks, cornstarch, sugar and salt in a large bowl.
3
Gradually pour the hot milk into the egg mixture, whisking constantly.
4
Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes.
5
Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula.
6
Stir in the butter and vanilla until smooth.
7
Set aside 1 or 2 muffin slices for crumbling on top.
8
In 6 wide jars or a 2-quart souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top.
9
Cover and refrigerate 2 to 4 hours before serving.
10
Photograph by Con Poulos
551
kcal
Calories
21
g
Fat
72
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups whole milk, 4 large egg yolks, 1/4 cup cornstarch, 1/2 cup sugar, and more.
Yes, Banana Muffin Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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