Banana Cream Parfaits

"This satisfies my banana cream pie craving, but in smaller portions...not the whole pie! It is based on Dejah's recipe #37006. Can also be gluten free if you use gluten free cookies/biscuits. I like to use gingernut because they are full of toasted coconut. The quantity is only a guide; use as many bananas, crumbs and cream as you like."
 
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Ready In:
1hr 10mins
Ingredients:
10
Serves:
4-6
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ingredients

  • Vanilla Pudding or Custard

  • 4 tablespoons cornstarch
  • 12 cup sugar
  • 14 teaspoon salt
  • 2 cups milk
  • 4 egg yolks
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1 -2 banana, peeled and sliced
  • 0.5 (125 g) packet gingernut biscuits (any kind of cookie or biscuit you prefer)
  • 1 cup sweetened whipped cream
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directions

  • Crush up cookies and place a layer in the bottom of the parfait glasses. Reserve some for the top.
  • Then layer banana slices.
  • Top with cooled pudding/custard mix.
  • Add a dollop of whipped cream.
  • Sprinkle over cookie crumbs.
  • Repeat layer if using a big glass.
  • Pudding/Custard: Mix together cornstarch and sugar in a microwavable bowl. Add milk and whisk to make sure it is mixed well.
  • Microwave on HIGH for 10-12 minutes or until thickened slightly. (Be sure to whisk EVERY 3 MINUTES so that no lumps form).
  • In another bowl put egg yolks. Whisk to break up. Whisk in about a 1/2 cup of the hot milk mix to the egg yolks. Then pour egg yolk mix back into the milk mix, whisking again.
  • Microwave on MEDIUM for 3 minutes, stirring every minute or until bubbly.
  • Stir in butter and vanilla. Cover the surface with plastic wrap (to prevent a skin from forming).
  • Chill well before assembling parfaits.
  • If the pudding tastes too sweet, add a litte unsweetened whipped cream to it after it has cooled.

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