White sugar 1/2 cup (100g) Cornstarch 3 tablespoons
Salt 1/4 tsp Large egg yolk 2
Whole milk 2 cups (480ml) Unsalted butter 1.5 tablespoons (20g)
Vanilla extract 2 small spoons
How to make vanilla pudding custard

Step 1

In a medium soup pot, stir together sugar, cornstarch, salt, egg yolks, and milk.

Step 2

Heat over medium heat, stirring frequently, for about 5-8 minutes. When mixture begins to bubble, reduce heat to low and thicken, stirring constantly for about 1-2 minutes. *The state is thick but fluid as it will continue to thicken after cooling.

Step 3

Turn off the heat, add butter and vanilla extract, and mix until smooth. *If lumps appear, strain the pudding through a fine mesh sieve. If not, skip this step. *I am lazy and have no filter.

Step 4

Prepare a water basin filled with ice cubes, place the saucepan into an ice bath, and stir occasionally until the pudding reaches room temperature.

Step 5

Seal and refrigerate, at least 4 hours (up to 5 days).

Step 6

Assemble the pudding parfait:

Step 7

Prepare a suitable cup and add a large spoonful of pudding. Place a layer of split ladyfingers or wafers and a layer of banana slices. Then spread the pudding custard until it is close to the mouth of the cup.

Step 8

Decoration: add some crushed biscuits or whip some fresh cream for ending~

Step 9

Desserts should make people smile the moment they eat them~ Vanilla Pudding Custard Recipe

01. Other flavor combinations: Strawberries and Oreos Peach and crispy biscuit crumbs Cherry and Chocolate Cookies 02.Storage: Pudding panna cotta can be kept sealed and refrigerated for 5 days, but bananas will shorten its life to 3 days. The cookies will also soften over time. You can make the pudding panna cotta in advance and assemble it when you are ready to eat.