Ingredients:

  • 2 cups whole milk
  • 0.5 cup plain Greek yogurt
  • 0.33 cup honey
  • 3 large egg yolks
  • 3 tbsp cornstarch
  • 1 tsp vanilla bean paste
  • 1 pinch sea salt
  • 2 cups fresh strawberries, hulled and sliced
  • 3 large ripe bananas, sliced
  • 1 tbsp lemon juice
  • 7 oz vanilla wafers

Instructions:

  1. Prep the fruit. Slice your bananas and toss them in the 1 tbsp of lemon juice. Note: The acid prevents the bananas from turning gray and unappealing.
  2. Mix the base. In a medium bowl, whisk the egg yolks, cornstarch, honey, and sea salt until the mixture is pale and smooth.
  3. Heat the milk. Bring the 2 cups of whole milk to a simmer in your saucepan over medium heat until small bubbles form around the edges.
  4. Temper the eggs. Slowly drizzle half of the hot milk into the egg mixture while whisking constantly. Note: This prevents the eggs from scrambling by raising their temperature gradually.
  5. Thicken the custard. Pour the egg/milk mixture back into the saucepan. Cook over medium low heat, whisking non stop, until the whisk leaves clear tracks in the pudding.
  6. Activate the starch. Allow the mixture to come to a gentle boil for exactly 1 minute.
  7. Final flavor additions. Remove from heat and stir in the vanilla bean paste and Greek yogurt.
  8. Layer one. Place a single layer of vanilla wafers at the bottom of your dish, followed by a layer of bananas and strawberries.
  9. The pour. Spread half of the warm pudding over the fruit. Repeat the layers once more, ending with a final smooth layer of pudding.
  10. The big chill. Press plastic wrap directly onto the surface of the pudding until it is completely touching the cream. Chill for 4 hours.