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Banana Milk Pudding with Vanilla Pastry Cream and Whipped Cream Recipe

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4.4 from 4 reviews

A luscious Banana Milk Pudding featuring creamy banana-infused pastry cream layered with whipped cream and classic Nilla Wafers. This no-bake, chilled dessert blends the sweetness of ripe bananas with a smooth, velvety texture, perfect for a refreshing treat.

Ingredients

Banana Milk Pastry Cream

  • 1 medium banana
  • 227 g whole milk (1 cup)
  • 4 egg yolks
  • 100 g granulated sugar
  • 16 g cornstarch (about 2 tablespoons)
  • 28 g unsalted butter, room temperature (2 tablespoons)
  • 1 teaspoon vanilla extract

Whipped Cream

  • 454 g heavy cream, cold (about 2 cups)
  • 100 g granulated sugar (about 1/2 cup)

Assembly

  • Nilla Wafers (quantity as desired for layering and topping)

Instructions

  1. Prepare Banana Milk: Blend the medium banana with whole milk until smooth. Strain the mixture through a fine mesh sieve into a small saucepan and measure out exactly 227 g (1 cup).
  2. Heat Milk: Warm the banana milk over low to medium heat until it reaches a simmer around 190°F (88°C), careful not to boil.
  3. Mix Egg Mixture: In a medium bowl, vigorously whisk together the egg yolks, 100 g granulated sugar, and cornstarch until the mixture is pale and flows off the whisk smoothly.
  4. Temper Eggs: Slowly pour half of the hot banana milk into the egg mixture while whisking continuously to temper the eggs and prevent curdling.
  5. Cook Pastry Cream: Return the tempered egg-milk mixture to the saucepan. Cook over medium heat, stirring constantly with a rubber spatula until the mixture thickens and bubbles appear, then whisk for an additional minute.
  6. Strain and Finish: Remove from heat and push the pastry cream through a fine mesh sieve for smoothness. Stir in the unsalted butter and vanilla extract until fully incorporated.
  7. Chill Pastry Cream: Cover the surface of the pastry cream with plastic wrap to avoid skin formation and refrigerate for at least 1 hour until chilled.
  8. Make Whipped Cream: Just before assembly, beat the cold heavy cream with an electric mixer while gradually adding 100 g sugar. Whip until soft peaks form, being careful not to over-whip.
  9. Combine Creams: Gently fold one-quarter (about 113 g) of the whipped cream into the chilled pastry cream until smooth and blended. Set aside the remaining whipped cream for layering.
  10. Assemble Pudding: In a large glass dish, layer the banana pastry cream, followed by a layer of whipped cream, then Nilla Wafers. Repeat layers as desired and finish with a few Nilla Wafers on top.
  11. Chill: Refrigerate the assembled banana milk pudding overnight to allow flavors to meld and pudding to set before serving.

Notes

  • Ensure the banana milk is strained well to avoid lumps in the pastry cream.
  • Tempering the eggs carefully prevents scrambling and yields a smooth custard.
  • Use cold heavy cream for best whipping results.
  • Do not over-whip the cream to avoid turning it into butter.
  • Press plastic wrap directly on pastry cream to avoid a skin forming while chilling.
  • Chilling overnight enhances flavor and texture.

Find it online: https://marthatasty.com/banana-milk-pudding-with-vanilla-pastry-cream-and-whipped-cream-recipe/