From Scratch Banana Pudding - no box mix used here

#chattingwithchops #bananapudding #puddingwithcookies

Welcome to Chatting with Chops
My name is Karen and I make fun and entertaining videos that might teach you something. I love to make vegan recipes, baking for two and low calorie bakes.

I also have a travel channel called Karen Norwood Travel. Go check it out if you want to see some simple, low budget, camping and other travel adventures. We do some cooking there too.

Perfect Banana Pudding
original recipe from Joanna Gallagher on inspiredbytaste.net
Depending on the servings you cut out about 9 servings

Ingredients
5 medium to large bananas
1 (11oz) box vanilla cookies, Nilla Wafers
4 large egg yolks
3/4 cup (150g) sugar
2 tablespoons (16g) cornstarch
3 cups (709ml) whole milk, divided
1 ½ teaspoons vanilla bean paste
4 tablespoons (56g) salted butter

Instructions
In your prepared dish, start layering vanilla wafers and banana slices. Aim for at least 2 layers of each, stopping 1/2 inch from the top for the pudding. To make the layers flat, place the bottom layer of cookies flat side down and the top layer of cookies flat side up.
Find a 2-quart dish at least 2 inches deep. This recipe is perfect in an 8×8-inch square dish. Feel free to use another shaped dish, but keep some extra bananas and cookies on hand to fill it up.
In a medium mixing bowl, whisk together the egg yolks, cornstarch, sugar, and 1/2 cup of milk. Don’t worry if the mixture is a bit gritty at this stage.
Pour the remaining 2 ½ cups of milk into a medium saucepan. Heat it over medium-high heat until it just starts to simmer, then turn off the heat.
While whisking, pour 1/2 cup of the hot milk into the egg yolk mixture. Add another 1/2 cup and repeat until the egg mixture is hot (whisking the entire time).
Pour the warmed egg mixture into the saucepan with the remaining hot milk.
Add the vanilla. Turn the heat to medium and cook, whisking constantly, until the pudding thickens. This should take 3 to 4 minutes. Make sure to scrape the bottom of the pot to prevent sticking and scorching. To check that the pudding is ready, dip a spoon in it. If it coats the back and a line drawn with your finger stays for a few seconds, it’s thick enough!
Remove the pot from the heat. Whisk in the butter until it is completely melted and blended into the pudding.
Assemble
Pour the hot pudding over the cookie and banana layers.
Gently shake and tilt the dish to help the pudding flow down and around all the layers. You’ll see air bubbles coming up – that’s a good sign! Keep shimmying for about 3 minutes to ensure the pudding reaches the bottom.
Let the pudding cool to room temperature on the counter, then cover and refrigerate until it’s thoroughly chilled, preferably overnight.
Storing: Refrigerate the banana pudding for up to 3 days.
Vanilla cookies: You will likely have some cookies left, but you can crush them and scatter them on top when serving. I prefer to have too many than not enough. I use about 20 cookies per layer, my dish fits 3 layers of them.

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