Milk Chocolate Banana Pudding

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READY IN: 4hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • MILK CHOCOLATE PASTRY CREAM
  • 3
    cups whole milk
  • 3
    ounces good-quality milk chocolate, finely chopped
  • 1
    ounce unsweetened chocolate, finely chopped
  • 6
    large egg yolks
  • 12
    cup sugar
  • 3
    tablespoons cornstarch
  • 12
    teaspoon good vanilla extract
  • ASSEMBLING OF THE PUDDING
  • 12
    ounces thin chocolate wafer cookies (Nabisco)
  • 4
    large bananas, peeled and sliced 1/2-inch thick
  • 2
    cups sweetened whipped cream
  • GARNISH
  • milk chocolate, shavings
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DIRECTIONS

  • MILK CHOCOLATE PASTRY CREAM:
  • Place milk in a medium saucepan and bring to a simmer.
  • Whisk in both chocolates and heat until melted and smooth. Remove from 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 abd whisk until thickened.
  • Remove from the heat, stir in the vanilla, and transfer to a clean bowl.
  • Place plastic wrap over the surface(touching the cream)of the pasrty cream and let cool to room temperature.
  • ASSEMBLING THE PUDDING:
  • Spoon about 1 cup of the pastry cream into a 9"x13" glass dish.
  • Layer the cookies, bananas, and pastry cream in the dish, 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 chocolate shavings.
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