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“I saw Bobby Flay make this and I sat there drooling. I was writing down all the ingredients when I realized I could have gotten it off the internet. Am posting here for safe keeping. This is better left in the refrigerator overnight.”
READY IN:
4hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • MILK CHOCOLATE PASTRY CREAM
  • 3 cups whole milk
  • 3 ounces good-quality milk chocolate, finely chopped
  • 1 ounce unsweetened chocolate, finely chopped
  • 6 large egg yolks
  • 12 cup sugar
  • 3 tablespoons cornstarch
  • 12 teaspoon good vanilla extract
  • ASSEMBLING OF THE PUDDING
  • 12 ounces thin chocolate wafer cookies (Nabisco)
  • 4 large bananas, peeled and sliced 1/2-inch thick
  • 2 cups sweetened whipped cream
  • GARNISH
  • milk chocolate, shavings

Directions

  1. MILK CHOCOLATE PASTRY CREAM:
  2. Place milk in a medium saucepan and bring to a simmer.
  3. Whisk in both chocolates and heat until melted and smooth. Remove from heat.
  4. Whisk together the yolks, sugar, and cornstarch in a large bowl.
  5. Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat abd whisk until thickened.
  6. Remove from the heat, stir in the vanilla, and transfer to a clean bowl.
  7. Place plastic wrap over the surface(touching the cream)of the pasrty cream and let cool to room temperature.
  8. ASSEMBLING THE PUDDING:
  9. Spoon about 1 cup of the pastry cream into a 9"x13" glass dish.
  10. Layer the cookies, bananas, and pastry cream in the dish, ending with the pastry cream.
  11. Cover tightly and refrigerate until chilled, at least 4 hours or overnight.
  12. Just before serving, spread the whipped cream over the top of the pudding and sprinkle with chocolate shavings.

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