Q1: What is the absolute secret to a smooth, not-lumpy, homemade pudding or custard?

The secret is tempering your egg yolks . As the recipe directs, you must add a small amount of the hot milk mixture to your egg yolks first , while whisking constantly. This gently and slowly raises the temperature of the eggs. If you were to dump the cold egg yolks directly into the pot of hot milk, they would instantly scramble, and you would be left with a sweet, lumpy omelet instead of a silky pudding.

Q2: How do I prevent a "skin" from forming on the top of my pudding as it cools?

A skin forms on a pudding when the proteins on the surface are exposed to the air and begin to dry out. The easiest and most foolproof way to prevent this is to press a piece of plastic wrap directly onto the entire surface of the warm pudding before you place it in the refrigerator to chill.

Q3: Can I make this pudding ahead of time for a dinner party?

Yes, this is a perfect make-ahead dessert! You can prepare the pudding completely and portion it into your serving dishes up to 2 days in advance . Simply keep it, covered, in the refrigerator. The whipped cream topping is best made just before serving for the best, fluffiest texture.

Q4: Can I use vanilla extract instead of a whole vanilla bean?

You can, but the flavor will not be as rich or complex. A whole vanilla bean contains thousands of tiny seeds that infuse the milk with a much deeper, more aromatic, and more authentic vanilla flavor. If you must substitute, use 1 full teaspoon of a high-quality, pure vanilla extract or vanilla bean paste .

Q5: My pudding seems a little thin on the stove. Will it thicken up?

Yes. While the pudding should be noticeably thick on the stovetop (it should thickly coat the back of a spoon), the cornstarch and the egg yolks will continue to work their magic as the pudding cools and chills . It will set up to a much firmer, yet still perfectly creamy and spoonable, consistency after it has been refrigerated for a few hours.

The Best Creamy & Easy Homemade Banana Pudding (From Scratch!)

A from-scratch recipe for a classic, creamy banana pudding served in individual dessert cups. This version features a rich, homemade vanilla bean pastry cream (crème pâtissière), which is cooked on the stovetop and then combined with fresh banana slices. After chilling, the pudding is topped with a homemade cocoa-flavored whipped cream. This recipe forgoes the traditional vanilla wafers for a smoother, more custard-focused dessert.

Author: Grace
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 2 hours 40 minutes (includes chilling time)
Yield: 4 servings
Category: Dessert
Method: Making Custard, Chilling
Cuisine: American
Diet: Gluten Free

Ingredients

2 cups milk (whole, 2%, or 1%)
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
2 bananas, sliced
1 cup heavy cream
2 tablespoons sugar
2 tablespoons cocoa powder
Banana leaves, for garnish (optional)

Instructions

In a small saucepan, combine the milk and the split vanilla bean. Bring the mixture just to a boil over medium heat, then immediately turn off the heat and let it steep for 10 minutes to infuse.
In a separate bowl, whisk the egg yolks and 2/3 cup of sugar together until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
Remove the vanilla bean pod from the warm milk. Temper the egg mixture by slowly whisking in about 1/4 cup of the hot milk. Once incorporated, whisk in the remaining hot milk.
Pour the entire mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until the mixture thickens and comes to a slow boil.
Remove the saucepan from the heat and stir in the cold butter until it has melted.
Stir in the sliced bananas. Pour the pudding into individual dessert cups. Chill in the refrigerator until set, at least 2 hours.
For the Topping: Just before serving, whip the heavy cream with 2 tablespoons of sugar and the cocoa powder until stiff peaks form.
Top each pudding cup with a dollop of the cocoa whipped cream. Garnish with a banana leaf triangle, if desired.

Notes

This recipe creates a rich custard from scratch using a classic pastry cream technique.
Tempering the egg yolks by slowly adding a bit of the hot milk is a crucial step to prevent them from scrambling.
Straining the custard before the final cooking step ensures a perfectly smooth pudding.
You can chill the pudding covered to prevent a skin from forming, or uncovered if you prefer it.

Find it online: https://www.eatswithsoul.com/banana-pudding/