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Banana Muffin Pudding

Eeasy Food Recipes and Cooking - Banana Muffin Pudding

Banana Muffin Pudding


Serves 6
3 cups whole milk
4 large egg yolks
¼ cup cornstarch
½ cup sugar
Pinch of salt
2 tablespoons unsalted butter
2 teaspoons vanilla extract
3 large banana-nut muffins, cut into ¾-inch-thick slices
2 bananas, cut into ¼-inch-thick slices


Make the custard: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks,  cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking  constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling,  about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber  spatula. Stir in the butter and vanilla until smooth.

Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2-quart soufflé dish, layer the muffin  slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4  hours before serving.