In Melissa Sperka's new book "Melissa's Southern Cookbook: Tried and True Family Recipes" she writes, "Banana pudding is an obsession and I’ve never found a variation that I didn’t like. Clearly, I’m not alone. Banana pudding is so popular that you’re likely to find several versions proudly displayed on the dessert table at any special get-together."
"Traditionally, this is a layered dessert very much like a trifle, making it the perfect choice for these easy-to-assemble parfaits. It’s the luscious homemade vanilla custard that sets this banana pudding apart, and the parfait glasses make for a spectacular presentation, too," she adds.
Banana Pudding Parfait
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
- 1 (12-ounce) can evaporated milk
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ¹⁄8 teaspoon salt
- 6 large egg yolks
- 2 ½ cups half-and-half
- 2 tablespoons salted butter
- 1 tablespoon pure vanilla extract
- 1 (11-ounce) box vanilla wafers
- 6 medium-size bananas, sliced
- 1 (8-ounce) container frozen whipped topping, thawed
- 1. In a medium-size mixing bowl, whisk together the evaporated milk, sugar, flour and salt until the sugar has dissolved and no lumps remain. Pour into a heavy-bottomed saucepan and cook over medium-high heat, stirring constantly to prevent sticking, just until warmed.
- 2. In the same mixing bowl, whisk together the egg yolks and half-and-half. While whisking, gradually add to the warmed mixture in the saucepan.
- 3. Lower the heat to medium and gently cook, stirring, for 10 to 15 minutes, or until thickened.
- 4. Remove from the heat and add the butter and vanilla. Mix well.
- 5. If the custard appears lumpy, press through a fine-mesh sieve to smooth.
- 6. Pour the custard into a bowl and press a piece of plastic wrap on top. Allow the custard to cool slightly while you prepare the remaining ingredients.
- 7. To assemble, arrange three or four whole vanilla wafers in the bottom of each parfait glass, reserving eight whole vanilla wafers for garnishing. In a separate bowl, crush all the remaining vanilla wafers.
- 8. Over the whole vanilla wafers, add a layer of sliced banana (about 4 slices per layer), then cover with about ¼ cup of warm custard. Repeat the layers, beginning with crushed vanilla wafers. Reserving ½ cup of crushed wafers for the top plus 8 whole wafers for garnish, continue layering until all the ingredients have been equally divided among the parfait glasses ending with vanilla custard.
- 9. Top each parfait with a dollop of whipped cream. Sprinkle each with the reserved crushed vanilla wafers and garnish with 1 whole wafer.
- 10. Chill until serving.
Cook’s note: Depending on the size of the parfait glasses, the yield may vary slightly.
Available at Amazon. Excerpted from "Melissa's Southern Cookbook: Tried and True Family Recipes" by Melissa Sperka. (The Countryman Press 2016).