Cannabis Banana Pudding
Creamy layered cannabis-infused banana pudding with vanilla wafers, sliced bananas, and a luscious homemade custard — a Southern favorite with gentle THC dosing.
This cannabis cannabis banana pudding recipe combines cannabutter with eggs and cream for a silky, rich custard that delivers a perfectly measured dose in every spoonful. Custards are an elegant way to enjoy cannabis edibles because the egg-and-fat base creates a natural emulsion that distributes THC with exceptional evenness. Baked gently at Medium stovetop, your cannabis custard will set beautifully. This cannabis banana pudding layers homemade custard infused with cannabutter between vanilla wafers and fresh bananas for a creamy, comforting Southern classic.
- 3.5 grams of cannabutter
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- Pinch of salt
- 3 large eggs, separated
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 box (11 oz) vanilla wafers
- 4-5 ripe bananas, sliced
- In a medium saucepan, whisk together 1/2 cup sugar, flour, and salt. In a separate bowl, whisk the egg yolks with the milk.
- Gradually stir the milk mixture into the dry ingredients. Cook over medium heat, stirring constantly, until the custard thickens and begins to bubble, about 8-10 minutes.
- Remove from heat and stir in the cannabutter and vanilla until the cannabutter is completely melted and incorporated. Let the cannabis-infused custard cool slightly.
- In a trifle dish or 9x13 pan, layer vanilla wafers, sliced bananas, and warm custard. Repeat the layers 2-3 times, ending with custard on top.
- Beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form. Spread the meringue over the pudding and broil for 2-3 minutes until golden, or skip the meringue and top with whipped cream instead.
- Refrigerate for at least 4 hours before serving to let the flavors meld and the wafers soften.
Dosing Tips for Your Cannabis Banana Pudding
- Whisk cannabutter into the warm cream base before adding eggs to ensure the cannabis fat is fully emulsified throughout the custard.
- Pour into individual ramekins for pre-portioned servings with a precise, known dose per cup.
- Aim for 5-10 mg per ramekin. Custards are rich and eaten slowly, so effects build gradually over 60-90 minutes.
- Strain the custard mixture through a fine sieve before baking to remove any lumps and guarantee even THC distribution.
- The cannabutter is stirred into the hot custard where it melts completely, and the custard is layered evenly so each of the 10 servings carries the same dose.
Common Mistakes to Avoid
- Overheating the cream and cannabutter mixture causes the eggs to scramble when added, ruining the smooth texture and creating uneven THC pockets.
- Baking at temperatures above Medium stovetop causes the custard to curdle and form bubbles, which affects both texture and cannabinoid distribution.
- Skipping the water bath when baking leads to overcooked edges and undercooked centers, meaning inconsistent potency across each serving.
- Adding the cannabis fat directly to cold eggs instead of tempering slowly results in separation and a grainy finished custard.
How to Store Cannabis Banana Pudding
- Cover each custard ramekin with plastic wrap and refrigerate for up to 4 days. Custards actually taste best after chilling overnight.
- Cannabis custards do not freeze well because the egg proteins break down, resulting in a watery, separated texture upon thawing.
- Label each ramekin with the dose and date. If serving to guests, place a small card next to each indicating the THC content.
- Refrigerate for up to 3 days; the pudding actually tastes better the next day as the wafers soften and the flavors meld together.
Variations & Ideas
- Make a cannabis creme brulee by torching a thin sugar crust on top of your chilled cannabis custard for a dramatic presentation.
- Infuse the cream with vanilla bean, lavender, or citrus zest alongside the cannabutter for a gourmet flavor profile.
- Use cannabis coconut cream instead of dairy for a vegan custard set with agar rather than eggs.
- Make a chessman banana pudding using butter cookies instead of vanilla wafers, or fold crushed peanut butter cookies into the layers for a PB-banana combo.
Frequently Asked Questions
Curdling happens when custard is baked at too high a temperature or for too long. Always use a water bath at Medium stovetop and check for doneness early. The center should jiggle slightly like gelatin when done. The cannabis fat does not cause curdling; it is purely a heat issue.
Yes, cannabis-infused cream is actually ideal for custard since cream is already a primary ingredient. This eliminates the need to emulsify a separate fat and produces the smoothest possible texture. Calculate your dose based on the potency of the infused cream.
Expect 45-90 minutes for full onset. The high fat and protein content from eggs and cream creates a slow, steady digestion that typically produces gradual, long-lasting effects. This makes custard a forgiving edible format for managing your experience.
No, the water bath is essential and does not affect THC at all. It simply regulates the oven temperature around the custard, keeping it gentle and even. This indirect heat actually protects cannabinoids better than direct dry oven heat.
Absolutely. Flan uses the same custard base with a caramel layer, and cannabis butter or cream integrates perfectly. Panna cotta uses gelatin instead of eggs, and cannabis cream is an ideal base. Both are excellent vehicles for precise, elegant cannabis dosing.
Positive Effects
Negative Effects
You may or may not feel all the effects listed*