It just so happened later that night I was browsing my new food magazines that came in the mail, and there was a recipe for banana pudding. He lucked out. I have never made pudding before from scratch so I was excited to try my hand at it at home. The flavor of bananas doesn’t come from the pudding itself, but from the layered sliced bananas. The pudding is more reminiscent of a custard filling. In the very end, these individual banana puddings were quite good, but the best part was seeing how much Blair enjoyed them. I am now really excited to try out some more flavors of pudding at home since it was surprisingly much easier than I thought!
1 cup 2% milk
1 cup plain unsweetened almond milk
3 Tbsp cornstarch
Pinch of kosher salt
1/3 cup sugar
1 large egg
1 tsp vanilla extract
2 large bananas
6 low-fat cinnamon graham crackers, broken into 1-inch pieces
1 Tbsp cocoa powder
1/4 cup sliced almonds, toasted
What you’ll do:
Heat the milk and almond milk in a saucepan over medium heat until almost simmering; remove from the heat.Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl. Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble, 3 to 5 minutes. Whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally. Cut the bananas into thin slices.
Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in glasses; sprinkle cocoa powder and almonds, then repeat to make 2 more layers. Cover with plastic wrap and chill 4 hours or overnight. Keep refrigerated up to 3 days.
Source: Food Network Magazine