My Banana Cream Cups are essentially banana cream pie just without the crust. This recipe is special because the pudding is made from scratch. Add in the whipped topping and it's a rich and decadent dessert.
For the pudding:
8 tablespoons cornstarch
1 1/4 cups sugar
4 eggs, slightly beaten
4 cups cold milk
2 tablespoons butter
2 teaspoons vanilla
1 pinch salt
For the topping:
1/2 cup marscapone cheese
1/2 cup whipping cream
2 tablespoons sugar
1 teaspoon vanilla
Place a layer of bananas in the bottom and sides of 6-10 ramekins.
Mix cornstarch, sugar, salt in a small bowl.
Add the milk to a medium size saucepan.
Then add the cornstarch mixture to the milk and stir to dissolve.
Cook mixture over medium heat until bubbly. Make sure that you stir constantly to prevent burning.
Pour 1/4 of the hot mixture into beaten eggs while stirring. If you don’t keep stirring then you end up with scrambled eggs.
Slowly return mixture to the saucepan while stirring constantly.
Continue cooking until mixture comes back to a simmer and is thick.
Blend in butter and vanilla.
Pour equal amounts into 6-10 ramekins.
Cover the ramekins with plastic wrap and place in the fridge until cooled and firm.
When you are ready to serve add the marscapone cheese, whipping cream and sugar to a bowl. Use a hand mixer to combine.
Remove the ramekins from the fridge and throw away the plastic wrap.
Add a spoonful of the cream mixture to each ramekin and then add a slice of banana for garnish.
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