Banana Pudding Cups

If you like easy no-bake desserts, this recipe is for you. It’s a creamy banana pudding, plated in small, individual cups: we’ve got creamy, dreamy layers of pastry cream, whipped cream, bananas, and vanilla wafers. This recipe comes together super quickly, requiring no baking, just a little waiting around.

1. Whisk the sugar, yolks, and salt in a medium bowl. Add the flour or cornstarch and mix until smooth and lump-free.
2. In a medium pot over medium heat, bring 3 cups of heavy cream, whole milk, and vanilla to a simmer. Ocasionally stir using a wooden spoon or silicone spatula to prevent the milk and cream from burning at the bottom.
3. While constantly whisking the yolk mixture, slowly stream in a ladle of simmering hot mixture (cream, milk and vanilla) in the yolk mixture. Repeat this step with 3 ladles of hot liquid.
4. Pour the tempered yolk mixture through a sieve, in the pot, over the remaining milk and cream. Place the saucepan on low-heat, and stir until thickened. This will take 8 to 12 minutes. The mixture will first foam up, bubble and eventually thicken. Take the pot off heat once the custard has thickened. If the custard looks lumpy, strain it through a fine mesh strainer, into a separate bowl.
5. Layer the biscuits at the bottom of 8 to 10 x 3 oz glasses. Pour the hot custard in each glass, leaving room for whipped cream and bananas. Cover the glasses with plastic wrap, making sure the plastic touches the custard. This will prevent it from forming a skin.
6. Before serving, whip the remaining cup of heavy cream to stiff peaks. Top the chilled pudding cups with whipped cream, sliced bananas and serve.