Banana Pudding Parfaits
Recipe & photo credit delish.com
Ingredients
.67 c. sugar
¼ c. cornstarch
¼ tsp. salt
2½ c. milk
4 large egg yolks
2 tbsp. unsalted butter
1 tsp. pure vanilla extract
2 bananas
12 shortbread or other vanilla-flavored cookies
Sweetened whipped cream
Directions
- Have ready a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time), whisk in milk, taking care to dissolve cornstarch; whisk in egg yolks.
- Whisking constantly, cook mixture over medium heat until the first large bubble forms and sputters. Reduce heat to low; whisking constantly, cook 1 minute. Remove from heat, and immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding. Let pudding cool slightly; meanwhile, slice bananas.
- In six 8-ounce glasses, alternately layer warm pudding with cookies and bananas, ending with pudding and covering bananas as completely as you can to prevent discoloration. Refrigerate until set, at least 1 hour, and covered with plastic wrap, up to 2 days.
- To serve, top with whipped cream and more crumbled cookies and sliced bananas.
by Claudine Revere
on
