I love these little dessert glasses full of yumminess. They are a perfect summer dessert.
I’ve made them a few times when I had to bring dessert to a dinner or bbq and they are always a hit. Not too rich, not a huge portion, just the perfect size of something sweet to follow a big meal.
You could serve the pudding in one large dish. To me that would defeat the purpose which is, of course, cute dessert. Who doesn’t love cute dessert? I got the footed glasses from Pier 1 and the others from somewhere I don’t remember. Use what ya got!
As an added bonus, these are really easy to make. Easier still if you use refrigerated store-bought whipped cream (although way better with homemade!).
Individual Banana Pudding Parfaits
Yield: 16 individual-sized servings
For the parfaits:
1/3 cup all-purpose flour
3/4 cup granulated sugar
1/4 tsp. salt
2 large egg yolks, lightly beaten
2 1/2 cups milk
3 Tbsp. butter, at room temperature, divided
2 tsp. vanilla extract
2 to 3 Tbsp. banana liqueur or 1 tbsp. banana extract (optional)
3 to 4 ripe bananas, sliced
Mini vanilla wafers
For the whipped cream:
3/4 cup heavy cream
3-4 Tbsp. confectioners’ sugar
1 tsp. vanilla extract
1. Combine the flour, sugar, and salt in a medium saucepan. Add the egg yolks, then the milk whisking to combine.
2. Place the saucepan over medium heat. Add in 2 tablespoons of the butter and cook, whisking frequently, until the mixture begins to bubble and thickens (it should be pretty thick – like a custard).
3. Remove the saucepan from the heat. If you are worried that the custard may be overcooked or lumpy, strain the mixture through a mesh sieve into a medium bowl.
4. Whisk in the vanilla, remaining 1 tablespoon butter, and banana liqueur or extract (if using).
5. To assemble the parfaits, layer individual serving dishes with vanilla wafers, banana slices, some of the pudding and repeat layering until the serving dishes are filled or the pudding is used up.
6. Cover with plastic wrap (I just covered the tray and not each dish) and refrigerate until well set, about two to three hours.
7. Place the cream and confectioners’ sugar in the bowl of an electric mixer. Using the whisk attachment, whip on medium-high speed until stiff peaks form. Blend in the vanilla.
8. Fill a pastry bag fitted with a decorative tip with the whipped cream. Pipe a whipped cream onto each serving of pudding and garnish with additional vanilla wafers, if desired.
Source: Annie’s Eats