Ghostly Banana Pudding Cups

Name: Ghostly Banana Pudding Cups
Cook time: 10 min
Yield: 4 servings
Ingredients: 400 ml whole milk divided; 60 g granulated sugar; 25 g cornstarch; 1 g fine salt; 3 count egg yolks lightly beaten; 15 g unsalted butter cut into pieces; 5 ml vanilla extract; 100 ml whole milk divided; 120 ml heavy cream chilled; 15 g powdered sugar; 2 count ripe bananas sliced; 60 g vanilla wafers crumbled; 20 g mini chocolate chips for decorating eyes and extra garnish

This Halloween dessert layers stovetop vanilla pudding with sliced bananas and vanilla wafers in individual cups, then finishes each portion with whipped cream ghosts and chocolate chip eyes. It is assembled cold and served chilled for clean layers and a soft, creamy texture with a crunchy cookie contrast.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

400 ml whole milk divided
60 g granulated sugar
25 g cornstarch
1 g fine salt
3 count egg yolks lightly beaten
15 g unsalted butter cut into pieces
5 ml vanilla extract
100 ml whole milk divided
120 ml heavy cream chilled
15 g powdered sugar
2 count ripe bananas sliced
60 g vanilla wafers crumbled
20 g mini chocolate chips for decorating eyes and extra garnish

Instructions

In a medium saucepan, whisk together 400 ml of the milk, the granulated sugar, cornstarch, and salt until smooth, then whisk in the egg yolks. The mixture is uniform with no dry cornstarch streaks.
Cook over medium heat, whisking constantly, until the pudding thickens and bubbles in slow plops, 7 to 9 minutes. Whisk in the butter and vanilla, then remove from the heat. The pudding coats the whisk and leaves a clear trail when stirred.
If needed, whisk in up to 100 ml of the remaining milk a little at a time to loosen the pudding to a spoonable consistency. Let it cool for 5 minutes, stirring once or twice to prevent a skin. The pudding is warm, thick, and still easy to layer.
Beat the heavy cream with the powdered sugar to medium peaks, about 2 to 3 minutes. The cream holds soft ridges and looks billowy, not stiff or grainy.
Layer the cups with pudding, sliced bananas, and crumbled vanilla wafers, repeating until each cup is nearly full and leaving room at the top for decoration. Use all of the bananas and all of the vanilla wafers across the four cups. Each cup shows distinct layers and has space for the ghost topping.
Pipe four ghost shapes from the whipped cream onto the top of the cups, then use 8 g of the mini chocolate chips for the eyes and scatter the remaining 12 g around the tops of the cups as extra garnish. Chill for at least 10 minutes before serving. The ghosts hold their shape, the chip eyes are visible, and the dessert is cold to the touch.