Magnolia Bakery Banana Pudding From Scratch for 11 Servings

Instructions:

1. Whisk the base. In a heavy bottomed saucepan, whisk together 0.75 cup sugar, 0.33 cup cornstarch, and 0.25 tsp salt. Gradually whisk in 3 cups whole milk and 4 large egg yolks until the mixture is completely smooth and pale yellow. Note: Mixing the dry ingredients first prevents the cornstarch from forming fish eyes when the liquid hits.
2. Cook to thicken. Cook the mixture over medium heat, whisking constantly, until it thickens and large bubbles begin to pop on the surface. This usually takes about 8-10 minutes. Note: You must reach the boiling point for the cornstarch to fully activate its thickening power.
3. Emulsify the fat. Remove the saucepan from the heat and immediately stir in 3 tbsp cold cubed butter and 2 tsp vanilla bean paste until the butter has vanished into a glossy sheen.
4. Flash chill the custard. Pour the hot custard through a fine mesh sieve onto a wide, shallow baking sheet. Cover the surface directly with plastic wrap until no air gaps remain and freeze for 20 minutes. Note: Pressing the wrap against the custard prevents a tough skin from forming.
5. Combine with milk. In a large bowl, whisk the chilled custard with 14 oz sweetened condensed milk until the texture is uniform and silky.
6. Whip the cream. In a separate chilled bowl, whip 3 cups ice cold heavy cream until the peaks stand straight up when the whisk is lifted.
7. Integrate the layers. Gently fold the whipped cream into the custard mixture in three separate batches using a cut and fold motion until no white streaks remain. Note: Do not stir vigorously, or you will deflate the air you just whipped into the cream.
8. Build the architecture. In a glass trifle bowl or 9x13 dish, create layers starting with Nilla wafers, followed by sliced bananas, and then the pudding mixture. Repeat layers until the bowl is filled to the brim.
9. Set the structure. Cover and refrigerate for 4 to 12 hours until the wafers have softened into a cake like consistency. > Chef's Tip: To prevent the bananas from browning, ensure they are completely submerged or covered by the pudding layer. The custard acts as a physical barrier to oxygen, which is what triggers the browning enzyme. Ina Garten Chocolate Brownie Pudding for 8 Servings — Master the Ina Garten chocolate brownie pudding with our precise, water-bath ...Mounds Cake Recipe From Scratch for 15 Servings — Master the classic mounds cake recipe with our foolproof method. Includes a s...Easy Vegan Banana Dessert Recipe in 35 Min — Master this Easy Vegan Vietnamese Sweet Soup Dessert Recipe with Banana with ... $img_2$