Banana Pudding Cake Cups



½ cups of sugar

a third of a cup of cornstarch

a sprinkle of salt

2 quarts of milk

1 cup heavy cream (whipped)

4 big egg yolks, beaten gently

2 tablespoons unsalted butter

2 teaspoon vanilla extract



a third of a cup of powdered sugar

1 teaspoon vanilla extract


1 box vanilla Wafers (11-12 oz)

6 sliced bananas

10 clear plastic cups (9 oz)




Combine the sugar and cornstarch in a large pot and whisk until smooth and lump-free. In a separate bowl, whisk together the milk and cream until smooth. Remove from the equation.


Gently whisk the eggs in a medium-sized mixing dish until well mixed. Remove from the equation.

Cook the milk and sugar in a pot over medium to medium-low heat. To avoid lumps, whisk regularly while cooking. Cook, constantly whisking, until the sauce thickens, then remove from the heat. Pour at least half of this mixture into the beaten yolks in a steady SMALL stream. Whisk regularly while pouring to keep your yolks from scrambling. Tempering is the term for this procedure. Return the egg mixture to the saucepan at this point.

Return to the fire and continue to simmer until the mixture has thickened into a pudding-like consistency. As it cools, it will thicken a bit more. Remove the pan from the heat and mix in the butter and vanilla extract. Refrigerate for 1 hour after covering.


Whip the whipping cream, powdered sugar, and vanilla in a large mixing basin or the bowl of a stand mixer until stiff peaks form. Refrigerate until ready to use, or prepare right before serving.


Fill each cup with a tiny quantity of pudding—layer vanilla wafers, bananas, then pudding on top. Repeat the process once more. Refrigerate for at least 2 hours, but preferably overnight. Top with whipped cream just before serving. Decorate to your liking.