Banana Pudding With Chocolate Chips
3 cups Vanilla Custard Pudding
about 50-60 vanilla wafers (depending on size and shape of bowl)
4 bananas
1 cup mini chocolate chips
about 2 cups freshly whipped and sweetened cream as a topping
chocolate shavings to garnish
Vanilla Custard Pudding
2 cups whole milk
1/3 cup sugar
3 egg yokes
2 tablespoons corn starch
2 tablespoons butter
1 teaspoon vanilla
Stir the egg yokes with a whisk to break them up. Whisk the egg yolks with 1/4 cup of the milk and strain through a fine-mesh strainer to get any bits of egg white. Mix this strained egg mixture into the remaining milk in a saucepan. Add the sugar and cornstarch. Cook, whisking constantly, over medium heat until it comes to a simmer and thickens just enough to coat a wooden spoon. Whisk in the butter and vanilla just until the butter is completely incorporated. Reduce heat to simmer and cook a few minutes more, until thickened.
Makes about 3 cups.
Line a one cup bowl with a layer of vanilla wafers around the edge and bottom, with curved surface facing towards bowl.
Add a spoonful of pudding, sliced bananas and a sprinkling of mini chocolate chips.
Add 1/3 cup pudding, then another layer of vanilla wafers,bananas and another sprinkling of chocolate chips. Line the edge of the bowl with the vanilla wafers as you add the layers. If you try and line the whole bowl beforehand, the vanilla wafers can slip and fall down into the bowl. Finish with the remaining 1/3 cup pudding. Top with freshly whipped cream, chocolate shavings and a banana slice as a garnish.Makes 4-1 cup bowlsWritten and photographed by Diane.
Download Banana Chocolate Chip Pudding (pdf)