Recipe courtesy of Bobby Flay
Milk Chocolate Banana Pudding
Total:
4 hr 30 min
Prep:
30 min
Inactive:
4 hr
Yield:
8 servings
Level:
Intermediate
Total:
4 hr 30 min
Prep:
30 min
Inactive:
4 hr
Yield:
8 servings
Level:
Intermediate
Total:
4 hr 30 min
Prep:
30 min
Inactive:
4 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 3 cups whole milk
  • 3 ounces good-quality milk chocolate, finely chopped
  • 1-ounce unsweetened chocolate, finely chopped
  • 6 large egg yolks
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 12 ounces thin chocolate wafer cookies (recommended: Nabisco)
  • 4 large bananas, peeled and sliced 1/4-inch thick
  • 2 cups sweetened whipped cream
  • Milk chocolate shavings, for garnish

Directions

Place milk in a medium saucepan and bring to a simmer. Whisk in both chocolates and heat until melted and smooth. Remove from the heat.

Whisk together the yolks, sugar, and cornstarch in a large bowl. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat and whisk until thickened. Remove from the heat, stir in the vanilla, and transfer to a clean bowl. Place a piece of plastic wrap over the surface of the pastry cream and let cool to room temperature.

Spoon about 1 cup of the pastry cream into a 9 by 13-inch glass dish. Layer the cookies, bananas, and pastry cream in the bowl, ending with the pastry cream. Cover tightly and refrigerate until chilled, at least 4 hours or overnight. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with the chocolate shavings.

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