Loading...Creamy Layered Banana Pudding Parfaits
These decadent shooters are topped with shaved Ontario black truffle gouda, that melts in your mouth upon serving. Bottoms up!
Ingredients
- 1 cups local 3.25% milk
- 1 can local evaporated milk
- 4 egg yolks
- 2 tbsp cornstarch
- ½ granulated sugar
- 1 tbsp vanilla extract
- 4 tbsp local butter
- 2 cups local 35% whipping cream, whipped
- 5 ripe medium bananas, sliced
- 3 cups lady fingers or vanilla wafer cookies
- Whipped Cream for topping
- ½ cup shaved chocolate, optional topping
Instructions
- StepIn a medium-sized pot, combine milk and evaporated milk. Heat over medium-low heat until warm.
- StepWhile the milk mixture is warming, in a large bowl, whisk together the egg yolks, cornstarch, and granulated sugar until smooth and no lumps remain. Slowly pour half of the warm milk mixture into the egg yolk mixture, whisking constantly. Pour the mixture back into the pot with the remaining milk and whisk to combine.
- StepCook over medium-low heat, whisking constantly, until the pudding thickens and comes to a gentle simmer.
- StepRemove from heat. Add the butter and vanilla, then whisk until the butter is fully melted and the pudding is smooth. Pour the pudding into a heatproof bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours, or until completely chilled.
- StepWhile the pudding chills, pour the whipping cream into a large bowl and whip until soft peaks form.
- StepOnce the pudding is fully chilled, gently fold the whipped cream into the pudding to create a lighter, airy texture.
- StepIn serving glasses or bowls, layer pudding, vanilla wafer cookies or ladyfingers, and sliced bananas. Repeat the layers until the glasses are full.
- StepTop with additional whipped cream and shaved chocolate, if desired. Serve chilled
