Tangy Sour Cream Banana Pudding with Gingersnap Crumble
Upgrade your classic banana pudding This recipe features a luxurious tangy sour cream custard and a spiced gingersnap crunch topping Get the best banana pudding
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at baker.recipes.
Ingredients
- 1 ½ cups crushed Gingersnap Cookies (150g)
- 4 tablespoons (56g) melted Unsalted Butter (for crumble)
- 1 tablespoon (12g) Granulated Sugar (for crumble)
- 2 cups Whole Milk (480ml)
- ½ cup Granulated Sugar (100g, for custard base)
- ¼ cup Cornstarch (30g)
- 4 Large Egg Yolks
- 2 teaspoons Pure Vanilla Extract (10ml)
- 2 tablespoons (28g) cubed Unsalted Butter (for custard)
- 1 cup Full-Fat Sour Cream (240g), room temperature
- ¼ cup Granulated Sugar (50g, for sour cream blend)
- 4–5 medium Ripe Bananas
- 1 box (approx. 225g) Vanilla Wafers or shortbread cookies
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