Martha Stewart Banana Pudding Cups

Martha Stewart banana pudding cups turn skim milk, egg yolks and sliced ripe bananas into a velvety chilled custard dessert in 1 hour 35 minutes. Try this easy banana pudding recipe for summer cookouts, potluck nights or baby showers, since it's make-ahead and sets right in the fridge.

Whisk the pudding over simmering water for the full 20 minutes until it turns thick, because that gentle steam heat is what makes straining unnecessary. Pull it early and it stays runny, so the bananas float instead of sitting snug under the custard.

Martha cooks the custard in a bowl set over simmering water instead of straight in a saucepan, so the eggs never scorch or curdle. She also pours the hot pudding right over the bananas and smooths it to cover them, which keeps them from browning in the fridge.

Martha Stewart Banana Pudding Cups

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

190

kcal

Thick vanilla custard sets around soft banana slices in individual cups, then gets topped with whipped cream and crumbled cookies. Cooking it over a water bath keeps the texture smooth without any straining.

Ingredients

• 2 cups skim milk
  

• 3 large egg yolks
  

• 1/3 cup sugar
  

• 3 tablespoons cornstarch
  

• Pinch of salt
  

• 4 medium ripe bananas, thinly sliced
  

• Crumbled cookies, optional, for serving
  

• Whipped cream, optional, for serving
  

Directions

• Heat the water bath: Bring 2 inches of water to a simmer in a large pot. Choose a pot that holds a large heatproof bowl snugly on top, so no steam escapes.
• Whisk the custard base: Whisk 2 cups skim milk, 3 large egg yolks, 1/3 cup sugar, 3 tablespoons cornstarch and a pinch of salt in the bowl. Keep going until it looks smooth, with no streaks of cornstarch left.
• Cook until thick: Set the bowl over the simmering water and cook, whisking the whole time, for about 20 minutes. Once it turns thick, take the bowl off the heat.
• Layer the bananas: Divide 4 thinly sliced medium ripe bananas among six 8-ounce dishes or ramekins, or use one 1 1/2-quart dish. Spread them out in an even layer so every spoonful gets some.
• Pour the pudding: Pour the hot pudding over the bananas and smooth the tops. Make sure the slices are fully submerged, since that is what keeps them from browning.
• Chill until set: Cover each dish with plastic wrap and refrigerate for 1 hour, or up to overnight. It is ready when the pudding firms up and holds its shape under a spoon.
• Garnish and serve: Top each cup with whipped cream and crumbled cookies, if you like. Add the cookies right before serving so they stay crisp.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Sweese 8-ounce porcelain ramekins, set of 6. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make banana pudding cups ahead of time?

Yes, you can make them a day ahead and keep them covered in the fridge overnight. Wait to add the crumbled cookies until serving, because they soften quickly in the moist pudding.

How long do banana pudding cups keep in the fridge?

They keep for up to 3 days in the fridge, covered with plastic wrap. The cookies go soft with time, so leave them off until you're ready to eat.

Can I use whole milk instead of skim milk?

Whole milk works fine and gives a slightly richer pudding, though the recipe uses skim milk. Keep the same amount of 2 cups, and cook it the same 20 minutes until thick.

What if I don't have a double boiler?

A medium saucepan with a large heatproof bowl on top works just as well. The bowl should fit snugly without touching the water underneath, so the pudding cooks by steam and not by direct heat.

How do I keep the bananas from turning brown?

Pour the hot pudding over the slices and smooth the tops so every banana is covered. Then wrap each dish tightly with plastic wrap so air can't reach the surface.