Friday, January 22nd 2016

Homemade Banana Pudding Parfait Recipe

We absolutely love a good homemade banana pudding parfait. It’s simple, and can be dressed up, or made to share. It’s so easy to love something this simple (especially when you’re in the catering business in Utah).


Layer 1: Nilla Wafers

Make your own, or buy them at the store, the choice is entirely yours. But keep in mind, the best homemade banana pudding parfait will have a homemade wafer and allow you to choose exactly how you like your cookie. Looking for extra crunch? leave it in the oven for an extra couple of minutes. Looking for a softer one? Take it out a few minutes early. Making them yourself really helps you to personalize your dish. Play with the recipe a few times and gauge what you really like.

We like this Nilla Wafers recipe from the Food Network


Layer 2: Pastry Cream


You Will Need:

2 Cups Milk

1/4 Cup Sugar & 1/3 Cup Sugar

1/4 Cup Corn Starch

8 Egg Yolks

3/4 Cup Butter

1/2 Vanilla Bean


Step 1:

Bring Milk, Vanilla Beans, and 1/4 Cup of Sugar to a scald

Step 2:

Mix Yolks and 1/3 Cup of Sugar

Step 3:

Temper the milk into the eggs and return the entire mixture back to the stove.

Step 4:

Stirring continuously on the stove, bring mixture to a full boil. Cook 1 minute more and remove from heat.

Step 5:

Strain into a large bowl and whisk in the butter gradually.

Step 6:

Keep whisking until the mix is smooth, place over ice bath to cool further. Place plastic wrap directly on pastry cream to prevent skin from forming.

Layer 3: Banana

Cut 2-3 bananas into desired size chunks


Final Steps:

Place each layer in desired container (we used a few variations) and refrigerate for 1-2 hours.

Serve and enjoy!

Variations: before placing the final layer of banana on top of the pudding, try placing a layer of sugar and brûlée the top, giving your dish a bit of an extra flair.

Let us know what you think!


For more delicious recipes and fun “foodie” information, please sure to visit our Utah Food Services catering recipes blog every week.




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