Try this new fruity take on the classic for the ultimate summer sweet.
Raspberry-Banana Pudding
Makes 6 (8-ounce) servings
Ingredients
- 2 (6-ounce) containers fresh raspberries, divided
- 2 cups whole milk
- ⅔ cup sugar, divided
- 5 large egg yolks
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter, softened
- 1½ teaspoons fresh lemon juice, divided
- 3 to 4 drops liquid red food coloring
- 1 cup ¼ inch sliced banana (about 1½ medium bananas)
- 6 honey graham crackers
- Whipped Cream (recipe follows)
- Garnish: graham cracker crumbs
Instructions
- In the container of a blender, place 1 (6-ounce) container raspberries; process until smooth. Strain through a fine-mesh sieve into a small bowl (should make about ⅓ cup purée).
- In a medium saucepan, heat milk and ⅓ cup sugar over medium heat until steaming. In a medium bowl, whisk together egg yolks, cornstarch, and remaining ⅓ cup sugar until smooth. Whisk hot milk mixture into egg yolk mixture. Return mixture to saucepan; cook, whisking constantly, until mixture starts to boil (mixture will be thick). Let boil, whisking constantly, until cornstarch flavor has cooked out, 2 to 3 minutes.
- Remove from heat, and whisk in raspberry purée, butter, ½ teaspoon lemon juice, and red food coloring. Strain through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly on surface of custard to prevent a skin from forming. Refrigerate until cold, 3 to 4 hours.
- Whisk cold raspberry pudding until smooth. Toss banana slices in remaining 1 teaspoon lemon juice.
- In each of 6 (8-ounce) glass containers, spoon ¼ cup raspberry pudding in bottom. Top with half of a graham cracker, breaking into bite-size pieces. Top with 4 banana slices and 3 fresh raspberries. Top with ¼ cup Whipped Cream. Repeat layers one more time in each container. Refrigerate until ready to serve. Garnish with graham cracker crumbs, if desired.
Whipped Cream
Makes 3 cups
Ingredients
- 1½ cups cold heavy whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine all ingredients; beat with a mixer at medium-high speed until medium to stiff peaks form. Use immediately or refrigerate until ready to use.
