- 3/4 cup sugar
- 1/4 cup + 2 Tbsp corn starch
- scant 1/2 tsp salt
- 6 large egg yolks
- 3 1/2 cups whole milk
- 2 Tbsp unsalted butter, room temperature
- 1 tsp vanilla paste
- 2 Tbsp Malibu
- 1/2 cup heavy cream
- 2 Tbsp sugar
- 2 Tbsp Jameson
- 3 large bananas, sliced
- 2 boxes shortbread cookies (the red box)
- In a heavy bottom medium pot, combine the sugar, salt, eggs, and corn starch with a whisk.
- Turn on the heat to medium and add in the milk. Whisk to combine and until smooth.
- Keep whisking for 5-7 minutes or until the mixture simmers and begins to thicken.
NOTE: Do not step away during this part! The mixture burns easily when not being whisked!
- Once it thickens up, remove from the heat and continue whisking for another minute.
- Add the butter, Malibu and vanilla paste and whisk to combine.
- Transfer the pudding into a large glass bowl. Press a piece of plastic wrap directly onto the pudding so a film doesn’t form while chilling.
- Chill for 4 hours.
- In the bowl of your stand mixer with the whisk attachment, combine the cream, sugar and Jameson.
- Whisk on high for 2-3 minutes or until the cream stiffens.
- Mix until you reach your desired whipped cream consistency
- Scoop chilled pudding into a mason jar filling about a quarter of the jar.
- Layer cookies then bananas.
NOTE: Try to layer the bananas flat so it creates a boundary for the next layer of pudding.
- Repeat pudding, cookies, bananas.
- Finish it off with one final scoop of pudding, a dollop of whipped cream, a dash of cinnamon, cookie piece and banana slice.
- Serve immediately.
Keywords: banana pudding