American · Dessert
Southern Banana Pudding
A lightened take on the Southern classic, this banana pudding swaps heavy cream and cookies for a skim-milk custard boosted with whey protein, topped with fresh banana folded through Greek yogurt and a scatter of toasted crumbs for crunch.
$1
15 minsPrep
10 minsCook
145 minsTotal
MediumLevel
Nutrition per serving
174Calories
11.7gProtein
3.5gFat
24gCarbs
13.5gSugar
0.9gFiber
263mgSodium
102mgChol
1.4gSat Fat
278mgPotassium
162mgCalcium
0.6mgIron
0.7mcgVitamin B12
3.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Bourbon
local
Sweet Tea
international
vegetarian
sweet-spot
Instructions
1
Whisk the egg yolk, cornstarch, sugar and salt together in a bowl until smooth and pale.
2
Heat the skim milk in a double boiler until just steaming, then slowly pour a third of it into the yolk mixture, whisking constantly to temper.
3
Return the tempered mixture to the double boiler and cook gently, stirring constantly, until it thickens to a custard that coats the back of a spoon, about 5-6 minutes.
4
Off the heat, whisk in the vanilla extract, then whisk in the whey protein isolate until fully dissolved and no lumps remain.
5
Pass the custard through a sieve into a jug, then divide between two 180ml pots and press cling film directly onto the surface.
6
Chill the pots for at least 2 hours until fully set.
7
Just before serving, fold the sliced banana through the greek yogurt and spoon over the custard, then scatter the toasted flour crumbs on top for crunch.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g skim milk
- 1 1/81 1/8 egg yolks, beaten (18g)
- 0.3 oz9g cornstarch
- 0.4 oz10g sugar white
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 1.9 oz55g sliced banana
- 0.4 oz12g whey protein isolate
- 1.1 oz30g greek yogurt
- 0.3 oz8g crushed into crumbs, lightly toasted all purpose flour
