Goblets Of Banana Pudding – a delicious recipe with Sugar, Cornstarch, Salt, Milk, Egg Yolks, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk sugar, cornstarch, and salt in a medium saucepan. Just before adding milk, whisk in egg yolks, and then turn heat to medium and vigorously whisk in milk. Continue to whisk occasionally and more frequently as it heats, until mixture boils and thickens to pudding consistency. Remove from heat; stir in 2 teaspoons of the vanilla. Cover with a sheet of plastic wrap directly on the surface to keep a skin from forming; cool to room temperature.
2
When ready to assemble, whip cream with remaining teaspoon of vanilla to soft peaks. Arrange 4 vanilla wafers in each of 6 wide goblets. Add a few banana slices to each goblet. Top with a generous 2 tablespoons each of pudding and whipped cream. Repeat, arranging 3 vanilla wafers in each goblet, along with a few more banana slices, and a couple generous tablespoons each of remaining pudding, and cream. Garnish with remaining vanilla wafer and a few banana slices. Cover and refrigerate until cookies soften, a couple of hours and up to overnight.
3997
kcal
Calories
29
g
Fat
213
g
Carbs
11
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: 1/2 cups Sugar, 2 Tablespoons Cornstarch, 1 pinch Salt, 1 can (12 Ounces) Evaporated Milk, Plus 1/2 Cup Milk To Equal 2 Cups Total, and more.
Yes, Goblets Of Banana 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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