Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 2 large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 (11 ounce) box vanilla wafers
- 3 ripe bananas, sliced
- 1 pound fresh strawberries, sliced
Instructions
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a simmer and thickens, about 8-10 minutes. Reduce heat to low and cook for 1 minute more, stirring constantly.
- Remove the saucepan from the heat. In a small bowl, whisk the eggs. Slowly drizzle a small amount of the hot milk mixture into the eggs, whisking constantly to temper them. Pour the egg mixture back into the saucepan and whisk to combine.
- Return the saucepan to low heat and cook for 1 minute more, stirring constantly. Remove from heat and stir in the butter and vanilla extract.
- In a trifle bowl or individual serving dishes, layer vanilla wafers, sliced bananas, and sliced strawberries. Pour the warm pudding over the layers. Repeat layers until all ingredients are used, ending with a layer of pudding.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Garnish with additional sliced strawberries or bananas before serving, if desired.
Notes
For a richer flavor, use half-and-half or heavy cream instead of milk. You can also add a layer of whipped cream on top before serving. Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg