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–+ servings
lemon-blueberry banana pudding in a glass trifle dish
Ainseanlea @ The Stush Kitchen

Lemon-Blueberry Banana Pudding

5 from 1 vote
Silky lemon custard, ripe bananas, soft vanilla wafers, and pockets of sweet-tart blueberry goodness all melded together into one ridiculously delicious dessert!
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Servings: 6 servings
Ingredients Equipment Method

Ingredients
 

for the Pudding and Add-Ins
for the Blueberry Compote

Equipment

  • trifle dish or other heat-safe container
  • saucepan

Method
 

Make the Blueberry Compote
  1. Add the blueberries, sugar and lemon zest from half of the lemon to a saucepan and stir to incorporate. Crush about half of the blueberries with a spoon or potato masher.
  2. Cover and reduce over medium heat for 5-7 minutes. The consistency should be like a chunky blueberry syrup. Set aside until time to assemble the lemon-blueberry banana pudding.
Make the Lemon Custard
  1. Add the lemon zest from the other half of the lemon and the granulated sugar to a medium saucepan. Rub the zest into the sugar until the mixture resembles kinetic sand. This should only take about 1-2 minutes.
  2. Add the evaporated milk, egg yolks & all-purpose flour to the lemon zest/sugar mixture. Using a ballon whisk, stir the ingredients to incorporate. Continue whisking over medium heat (or up to medium-high heat) until thickened then remove from heat.
  3. Use while still hot to assemble the lemon-blueberry banana pudding.
Assembling the Lemon-Blueberry Banana Pudding
  1. Slice the bananas and set aside along with the other ingredients.
  2. Arrange a layer of vanilla wafers (or other desired cookies) along the bottom of your trifle dish or other container.
  3. Add a scattered layer of bananas on top of the cookies.
  4. Carefully pour a layer of the lemon custard on top of the bananas - just enough to cover them. Use a spatula to evenly spread the custard if needed. As the custard cools it will start to thicken. This is normal but you should work quickly.
  5. Add another layer of vanilla wafer cookies followed by a couple dollops of the blueberry compote made earlier.
  6. Repeat this layering process until all the custard and blueberry compote is used up. Finish with a final layer of vanilla wafer cookies. Crush a couple cookies and sprinkle on top to cover any gaps between the whole cookies.
  7. Cover with a lid or plastic wrap and refrigerate for a minimum of 6 hours (preferably overnight) to allow the cookies to soften and the flavors to permeate.
  8. Enjoy within 4-5 days for optimal texture and flavor.

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