Banana Pudding

Consider this: Banana Pudding might just be the ultimate summer dessert. No grill or BBQ gathering feels complete without it. After discovering and testing this recipe from MeatChurch.com, I was surprised by how little banana is actually used in the pudding, yet how much flavor is derived from that minimal amount.

Annotated Cooking Notes:  Yes, I put these in jars like Meat Church, but when I make this again, and I will, I will probably put it in a big bowl to serve family style.

1 1/2 C sugar

6 T cornstarch

6 C whole milk

8 egg yolks

2 T unsalted butter

4 t vanilla extract

Mini vanillas wafers

2 ripe bananas

1. Making the Pudding

2. In a medium stockpot, whisk together the sugar and cornstarch. Gradually whisk in the milk until smooth.

3. Cook on medium heat, stirring constantly until the custard thickens and begins to bubble (10-12mins).

4. Whisk the egg yolks together in a bowl. Slowly whisk 1/2 cup of the hot custard to temper them. Slowly mix egg mixture into the custard. Cook and stir constantly until custard is thick and smooth. 2-3 mins. The custard should coat the back of a spoon.

5. Remove from heat. Stir in vanilla and butter and let cool 10 - 15 mins.

6. Building the Pudding

7. We used small mason jars in this video to build our pudding but it can also be done in ramekins or a large bowl.

8. Start by placing 4 mini wafers and 3 banana slices at the bottom of your jar. Top with the custard until you reach halfway up the jar. Repeat a layer of wafers and banana and fill the rest of the jar with custard.

9. Place in the fridge for 4 hours or overnight to let the pudding set. Once cooled, top with crushed wafers and enjoy!