Banana Pudding Trifles
by
Carla Hall
Carla’s Banana Pudding Trifles are pure Southern nostalgia in a jar — silky banana-infused pastry cream layered with whipped cream and buttery shortbread cookies. Perfect for parties, holidays, or a late-night spoonful of joy.
Prep Time:
30 Minutes active + 2 Hrs Chilling
Cook Time
10-15 Minutes stove top
Serves:
8 Individual Trifles
Level:
Intermediate
½ cup (100g) sugar
¼ cup (30g) cornstarch
6 large egg yolks
1½ cups (360g) whole milk
½ cup (120g) heavy cream
1 medium ripe banana, roughly chopped
½ teaspoon salt
2 teaspoons vanilla extract or vanilla bean paste
1 tablespoon unsalted butter
1 cup (240g) heavy cream, whipped to soft peaks
2 ripe bananas, quartered lengthwise, then cut into ½-inch chunks
1 box shortbread, butter cookies, or Chessmen
Garnish: sliced banana, whipped cream, crushed cookies
Ingredients
Step 1 – Make the custard base:Whisk together sugar, cornstarch, egg yolks, and salt until smooth.
Step 2 – Blend banana milk:In a blender, combine milk, cream, and chopped banana; blend until smooth. Pour into small pot.
Step 3 – Temper and cook: Heat banana milk mixture in pot. Gradually whisk the hot banana milk into the yolk mixture, then return to the pot. Cook over medium heat, whisking constantly, until thick and bubbling (1–2 minutes after boiling).
Step 4 – Strain and chill: Press the custard through a fine strainer into a bowl with butter and vanilla; stir until smooth. Cover with plastic wrap directly on the surface and chill until cold (about 2 hours).
Step 5 – Fold and assemble: Whisk to loosen the chilled custard, fold in whipped cream and chopped bananas.
Step 6 – Build the trifles: In 8-oz jars, layer cookie crumbs, banana pudding, more crumbs, and another layer of pudding. Top with whipped cream, a brûléed banana slice, and cookie crumbles.
Instructions
Place in Jars
Top with whipped cream, a brûléed banana slice, and cookie crumbles.