10-Minute Banana Pudding Recipe Made in the Microwave

By Bigger Bolder Baking · 10 min

Ingredients

Instructions

1. In a 2-quart microwave-safe bowl, whisk together the egg yolks, sugar, cornstarch and salt. Add the milk and whisk until smooth.
2. Microwave on high for 4 minutes. Whisk, then microwave for 2 more minutes. Whisk again. If still runny, microwave in 30-second bursts until thick and bubbling.
3. Whisk once more and microwave for one more full minute.
4. Whisk in the butter and 1 tablespoon vanilla extract. Strain into a clean heatproof bowl, press plastic wrap onto the surface and let cool to room temperature.
5. Refrigerate for about 3 hours, until completely cold.
6. Whip the cream, powdered sugar and 1/2 teaspoon vanilla on medium-high speed to medium-stiff peaks, where the tips just curl over.
7. Fold about a quarter of the whipped cream into the chilled custard, and keep the rest refrigerated.
8. Spread a third of the custard in the bottom of a serving bowl. Layer half the wafers, then half the banana slices.
9. Spread another third of the custard over the bananas, then add the remaining wafers and bananas.
10. Top with the rest of the custard, covering the bananas completely.
11. Chill for at least 2 hours, or up to 4 hours.
12. Just before serving, whisk the reserved whipped cream briefly by hand and spoon it over the top.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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