As soon as someone tells me banana pudding, there are two things that come to mind, a) My dadima's banana custard and b) the very famous Magnolia Bakery's banana pudding. Here, I have made a combination of both just in my own way, obviously!!! I used everything that was readily available to me in my pantry, so nothing fancy. This is really easy to make, especially if you have last minute guests coming over for dinner. All you got to do is make this and rest it in the refrigerator (it tastes best when cold). Erm, I like mine a little warm though.
After you've made it, please do share the picture with us. It would be amazing! Don't forget to tag us @aliabakesto on Instagram :)
Prep Time: 20 minutes
Rest Time: 1 hour
Total Time: 1 hour, 20 minutes
1 cup whole milk
1 egg yolk (Skip the egg for eggless version)
2 Tbsp sugar
1 Tbsp corn starch (Add 1/2 more Tbsp to thicken for eggless version)
3 Tbsp unsalted butter
1 tsp vanilla extra or paste
1/2 tsp ground cardamom
12 Parle-G biscuits
1. Custard: In a bowl add the yolk, sugar, corn starch and vanilla paste. Whisk until light and pale. Keep aside.
2. In a medium sized sauce pan, add milk and ground cardamom. Bring to boil and remove from the heat.
3. Slowly pour the hot milk into the egg mixture, here we are tempering the egg yolks. Bring the pot back on medium heat and cook until thick. Remove from the heat.
4. Add the butter and using a spatula or whisk combine into a homogenous mixture.
5. Assembly: Slice the banana into thin slices and break the Parle-G biscuits into medium sized pieces.
6. Layer the biscuits, banana and add spoonfuls of the warm custard, repeat twice. Top top it off, you can add whipped cream (I haven't added any sugar whilst whipping), crumbled biscuits and a slice of banana. Enjoy!
Note: The recipe can be doubled even tripled! You can make this for large gathering and store in those foil containers or ceramic dishes or even better large truffle bowls.