Can I use instant pudding instead of homemade?
Yes. Use 1 box of instant vanilla pudding (size varies by brand) and prepare it with cold milk per the package. You will lose a little of that custardy, old-school flavor, but it is still delicious. If you go this route, add a splash of vanilla extract and a pinch of salt to make it taste less “from a box.”
How do I keep bananas from turning brown?
Toss the banana slices with a little lemon juice (or pineapple juice). Start with 1 teaspoon and add up to 1 to 2 tablespoons if needed. A little goes a long way before the flavor starts shouting. Also, keep banana slices tucked under pudding rather than exposed to air on top.
Why is my pudding runny?
Most commonly: it was not cooked long enough after thickening, or it did not chill long enough to fully set. Make sure you simmer for a full minute once you see big bubbles and the pudding is thick, then chill at least 4 hours.
Why did my pudding get lumpy?
Eggs got too hot too fast, or the mixture was not whisked enough. Temper the yolks slowly and whisk constantly once the mixture goes back on the heat. If lumps happen, strain the hot pudding through a fine-mesh sieve and carry on.
Can I make it the day before?
Absolutely. It is better the next day. If you want a prettier top, add wafer crumbs or any fresh banana slices right before serving (banana slices on top brown fast).
Can I make it without eggs?
You can, but the texture is a little less custardy. Increase cornstarch to 1/3 cup and skip the yolks. Cook until thick and bubbly, then simmer 1 to 3 minutes to fully set the starch. Chill longer if it still seems soft.
How do I prevent a pudding skin if I do not have plastic wrap?
Press parchment paper directly onto the surface of the warm pudding. You can also dot the surface with a tiny bit of butter, but parchment does the best job.
