Banana Pudding
Prep Time: 35 minutes
Total Time: 4 hours, 35 minutes
Servings: 4
Ingredients:
1 cup 2% milk
1 cup unsweetened almond milk
3 Tbs cornstarch
Pinch of kosher salt
1/3 cup sugar
1 large egg
1 tsp vanilla extract
2 bananas
6 cinnamon graham crackers, brake into 1" pieces
1 Tbs cocoa powder
1/4 cup sliced almonds
1 cup 2% milk
1 cup unsweetened almond milk
3 Tbs cornstarch
Pinch of kosher salt
1/3 cup sugar
1 large egg
1 tsp vanilla extract
2 bananas
6 cinnamon graham crackers, brake into 1" pieces
1 Tbs cocoa powder
1/4 cup sliced almonds
Directions:
Heat milk and almond milk in a pan over medium heat until almost simmering.
Meanwhile, whisk cornstarch, salt, sugar and egg in a medium glass bowl.
Pour half the hot milk mixture into bowl and whisk until smooth.
Pour mixture back into pan and cook over medium heat, whisking, until thick and starting to bubble.
Whisk in vanilla. Transfer mixture to bowl and let cool, stir occasionally.
Cut the bananas into thin slices.
Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of pudding in 4 glasses.
Sprinkle with cocoa powder and almonds, then repeat to make 2 more layers.
Cover with plastic wrap and chill 4 hours.
Heat milk and almond milk in a pan over medium heat until almost simmering.
Meanwhile, whisk cornstarch, salt, sugar and egg in a medium glass bowl.
Pour half the hot milk mixture into bowl and whisk until smooth.
Pour mixture back into pan and cook over medium heat, whisking, until thick and starting to bubble.
Whisk in vanilla. Transfer mixture to bowl and let cool, stir occasionally.
Cut the bananas into thin slices.
Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of pudding in 4 glasses.
Sprinkle with cocoa powder and almonds, then repeat to make 2 more layers.
Cover with plastic wrap and chill 4 hours.
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