Milk Chocolate Banana Pudding

Milk Chocolate Banana Pudding

Make this pudding a day in advance because the layers will continue to develop their flavor. Layer homemade chocolate pastry cream with wafer cookies and bananas, then top with whipped cream just before serving.

Prep time:
Cook time:

Serving size: 8
Calories per serving: 562

3 cups whole milk
3 ounces good-quality milk chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
6 large eggs yolks
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
12 ounces thin chocolate wafer cookies (recommended: nabisco)
4 large bananas, peeled and sliced 1/4-inch thick
2 cups sweetened whipped cream
milk chocolate shavings, for garnish

Place milk in a medium saucepan and bring to a simmer. Whisk in both chocolates and heat until melted and smooth. Remove from the heat.

Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature.

Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings.


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