Sliced strawberries give this iconic southern treat a refreshing zing and a shot of color. The pudding needs to be refrigerated to set, so it's a great recipe to make a night in advance.
- Total Time:
- Servings: 12
Source: Martha Stewart Living, June 2016
- 1 cup granulated sugar
- 6 tablespoons cornstarch
- 1/2 teaspoon coarse salt
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 5 cups milk
- 8 large egg yolks
- 4 tablespoons unsalted butter, cut into pieces
- 4 large bananas
- 2 1/2 cups heavy cream
- 2 tablespoons confectioners' sugar
- 72 wafer-style vanilla cookies, such as Nilla Wafers (from one 11-ounce box)
- 1 pound strawberries (4 cups), hulled and cut into 1/4-inch slices, plus more, whole, for serving
Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together granulated sugar, cornstarch, salt, and vanilla beans and pod. Gradually whisk in milk until cornstarch has dissolved; whisk in yolks.
Cook over medium, whisking constantly, until the first large bubble forms and sputters. Reduce heat to low; cook, whisking constantly, 1 minute. Remove from heat and stir in butter until melted; immediately pour through sieve into bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
Cut bananas crosswise into 1/4-inch slices. Combine cream and confectioners' sugar in a bowl; whisk until stiff peaks form.
Spoon one-third of pudding into a large glass bowl. Layer half of cookies, slightly overlapping, followed by half of bananas and half of strawberries. Spread one-third of whipped cream over fruit. Repeat layering of pudding, cookies, fruit, and whipped cream. Gently spread with remaining pudding; top with remaining whipped cream. Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with whole berries before serving.