Toasted Cinnamon Sugar Banana Puddings

Directions

In a large bowl, whisk together the vanilla pudding mix, 2 cups (16 fl. oz./500 ml) of the cream and the vanilla paste until smooth. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, or in a large bowl using an electric hand mixer, beat the remaining 1 1/2 cups (12 fl. oz./375 ml) cream on medium-high speed until stiff peaks form. Using a silicone spatula, fold 1 cup (8 fl. oz./250 ml) of the whipped cream into the pudding mixture. Set aside 16 banana slices, then fold the remaining bananas into the pudding. Sprinkle in 2 Tbs. of the Sugar Shake and fold to disperse it but don’t fully mix it in; you want some pockets and streaks of cinnamon. Reserve the remaining whipped cream, banana slices and sugar shake for assembling the puddings.

In a fry pan over medium heat, toast the vanilla wafers, stirring occasionally, until golden brown, about 3 minutes. Let cool.

To assemble, use an ice cream scoop to scoop about half of the banana pudding into 8 heat-safe glass cups or ice cream cups, each 4 to 6 fl. oz. (125 to 180 ml). Top each with a thin layer of the reserved whipped cream, then the toasted wafers and the remaining pudding. Spread the top layer of pudding in an even layer. Garnish with the reserved banana slices and sprinkle with a thin layer of the reserved Sugar Shake. Using a kitchen torch, melt the Sugar Shake according to the manufacturer’s instructions. Serve immediately. Serves 8.

Williams Sonoma Test Kitchen