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Suggest a better description1. For Custard: in a bowl, pour 1/4 cup water and sprinkle gelatin over water and let stand for 10 minutes. 2. In medium bowl, whisk eggs, yolks, and half the sugar, set aside. In 3 quart sauce pan, stir together heavy cream, vanilla, remaining sugar and a pinch of salt. Cook on medium for 5 to 7 minutes until it begins to simmer, stirring frequently. 3. Slowly whisk in 1/3 of hot crew am mixture into egg mixture. Whisk egg mixture into remaining cream mixture in a pot. Cook on low for 8 to 10 minutes until nape. Remove from heat. Stir in gelatin, puréed bananas, and lemon juice. Transfer custard to glass bowl and press plastic wrap onto surface of custard, refrigerate for at least 3 hours or over night. 4. To assemble: on medium speed, whip cream, sugar and bourbon until stiff peaks form, set aside. In medium bowl, toss bananas with yogurt and lemon juice. Spread 1 spoonful of custard on bottom of each mason jar or glasses. Top with vanilla wafers, then banana slices. Repeat on more time. Divide remaining custard among jars, add a dollop of whop cream to each and garnish with broken vanilla wafers. Refrigerate at least1 hour before serving.
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 178 | ||
Calories from Fat: 101 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 40.9mg | 13 % | |
Sodium 13.1mg | 0 % | |
Potassium 187.8mg | 5 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 16.8g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 178
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