milk chocolate pudding recipe


chocolate banana pudding

Some things are too good to be true, but we can assure you this amazing dessert is not. You might even say it’s a dream come true: made with both milk and dark chocolate, this layered delight is the perfect crowd pleaser. Bring it out and serve it up to your guests who are sure to be begging for seconds.

What you need:

1 Hawaiian milk chocolate bar (you could also use Smoky Almond), chopped

1/3 (1 oz.) Pure Dark bar, chopped

3 cups whole milk

6 large egg yolks

½ cup sugar

3 T cornstarch

½ tsp vanilla extract

12 oz. thin chocolate wafer cookies (like Nabisco)

3-4 large bananas, peeled and sliced ¼” thick

2 cups whipped cream

Milk or dark chocolate shavings, for garnish

How you make it:

Pastry cream:

Pour milk into a medium saucepan and bring to a simmer. Whisk in milk and dark chocolate until melted; remove from heat.

Whisk yolks, sugar, and cornstarch in large bowl. Carefully whisk in the chocolate mixture until combined, then pour into saucepan over medium-high heat and whisk until thickened. Remove from heat, stir in vanilla, and transfer to a clean bowl. Cover with plastic wrap over the surface of the pastry cream until cooled to room temperature.

Spoon 1 cup of pastry cream into a glass dish (we used a larger bowl). Layer cookies, bananas, and pastry cream on top, ending with pastry cream.

Cover dish tightly and refrigerate until chilled (at least four hours, recommended overnight). When ready to serve, top with whipped cream and chocolate shavings.


(Adapted from Bobby Flay’s Milk Chocolate Banana Pudding recipe)