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Brandied Banana Pudding Parfaits

Scott Phillips

Servings: 8

These parfaits are inspired by classic banana pudding layered with vanilla wafer cookies, but brandy adds a refined touch. They’re the perfect ending for a casual dinner party.


  • 1 vanilla bean
  • 3 cups whole milk
  • 1/3 cup granulated sugar
  • 1/4 tsp. kosher salt
  • 1/4 cup cornstarch
  • 5 large egg yolks
  • 5 ripe large bananas; 3 halved lengthwise and sliced into 1/2-inch-thick half-moons, 2 thinly sliced
  • 1/2 cup plus 1 Tbs. brandy
  • 1 cup heavy cream
  • 5 oz. Nilla wafers, crushed into bite-size pieces (about 1/2 cup)

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 165
  • Sodium (mg): 160
  • Carbohydrates (g): 50
  • Fiber (g): 3
  • Protein (g): 7


  • Split the vanilla bean in half lengthwise, scrape the seeds into a 2-quart saucepan, and then drop in the pod. Add 2 cups of the milk, the sugar, and salt. Bring to a simmer over medium-low heat, stirring occasionally.
  • In a medium bowl, whisk the remaining 1 cup milk with the cornstarch until smooth. Whisk in the egg yolks, then slowly whisk in the hot milk mixture. Return to the saucepan and cook over low heat, stirring slowly and constantly with a silicone spatula, until smooth and thick, about 4 minutes.
  • Remove from the heat and stir in 1 Tbs. of the brandy.
  • Strain the pudding through a medium-mesh sieve into a wide, shallow bowl. Press plastic wrap directly onto the surface, and then refrigerate until cool, about 45 minutes.
  • Meanwhile, in a 2-quart saucepan over medium-low heat, simmer the banana half-moons in the remaining 1/2 cup brandy, stirring occasionally, until the brandy is syrupy, about 5 minutes. Let cool to room temperature, about 45 minutes. Fold into the pudding.
  • In a medium bowl, using a whisk or a hand-held electric mixer, beat the cream until medium peaks form, about 3 minutes.
  • Set aside 3 Tbs. of the crumbled cookies. Layer the rest with the pudding and banana coins in eight glasses. Top each parfait with a dollop of whipped cream. Refrigerate until cold, at least 30 minutes and up to 1 day. Just before serving, sprinkle the reserved crumbled cookies on top.


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