Bananacaramelselfsaucingpudding Recipes

Steps:

• Prepare a double boiler. Mix together 1/2 cup sugar, egg yolks, flour and salt. Add milk and mix again. Heat on stove until the custard sticks to the sides of pan, approximately 20 minutes. Add vanilla after mixture has thickened. Let cool.
• To assemble: Put few drops of pudding in the bottom of a 2-quart dish and spread around. Layer Nilla Wafers and cut up 2 bananas, add 1/2 of custard, repeat layer and arrange wafers around the sides.
• In a separate bowl beat egg whites with 1/4 cup sugar and cream of tartar until it forms stiff peaks, spread on pudding and bake in a preheated 425 degree F oven for 4 minutes, just brown on top.
• Serve warm or cold.

Steps:

• Bring the milk to a simmer in a large saucepan over medium heat, then remove from the heat. Meanwhile, whisk the sugar, cornstarch, egg yolks, vanilla paste and salt together in a medium bowl.
• While whisking, slowly add about 1 cup of the warm milk to the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower the heat to maintain a simmer and cook until thickened, 3 to 5 minutes. Remove from the heat and whisk in the butter.
• Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour.
• Arrange 19 wafer cookies in the bottom of a 4-quart trifle dish. Top with 1 cup pudding, then arrange 2 sliced bananas on top. Repeat the layers ending with bananas.
• Add the heavy cream, confectioners' sugar and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 2 minutes.
• Spread the whipped cream over the pudding and sprinkle the crushed wafer cookies around the border. Refrigerate until the pudding is firm, at least 2 hours or up to overnight.

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
• Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Steps:

• In a large bowl, stir together pudding mix, milk and condensed milk until blended. Stir in lemon juice, amaretto and vanilla until well combined. Fold in whipped topping.
• In a large glass serving bowl, layer pudding mixture, bananas and cookies. Chill until serving.

Steps:

• Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
• Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
• Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
• Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Toss banana slices with lemon juice.
• Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
• Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
• Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

Steps:

• Preheat oven to 350°F (180°C).
• To make the pudding, beat the sugar, butter and vanilla in a bowl until light and fluffy.
• Add the eggs and beat until combined.
• Add the flour, baking powder and milk and beat until combined.
• Spoon the mixture into a square oven proof dish and place on a baking tray.
• To make the sauce, whisk together the water, brown sugar, molasses, maple syrup and flour until combined.
• Spoon the sauce over the pudding batter and bake for 35 minutes or until golden brown and set.

Steps:

• Heat the oven to 180*C.
• Sift the flour into a bowl with the sugar, baking powder and a pinch of salt.
• Add the banana, milk, butter, egg and vanilla extract and whisk until well combined.
• Pour the mixture into a buttered 1.
• 5 litre baking dish.
• To make the sauce, put the light muscovado sugar, golden syrup and 250 ml water in a small pan and bring to the boil.
• Pour the boiling mixture carefully over the pudding.
• Bake for 30 to 40 minutes until it springs back when lightly pressed.
• Vanilla ice cream is just right with this hot sticky pudding.

Steps:

• Preheat oven to 180 degrees celcius.
• Sift flour, salt, sugar, baking powder into bowl.
• Add banana, milk, butter, egg, vanilla extract.
• Whisk until well combined.
• Pour into 2.5 litre baking dish.
• To make the topping, place brown sugar, suryp, water in small pot.
• Bring to the boil.
• Pour mixture careflly over the pudding.
• Bake 35 minutes.
• Serve with vanilla ice cream.

Steps:

• Blend the chocolate almond milk and bananas in a blender until smooth. Stir in the chia seeds. Refrigerate in an airtight container for at least 4 hours (to give the seeds enough time to plump up) and up to overnight.
• Serve with banana slices on top.

Steps:

• Mix pudding according to package directions.
• let stand while you slice the bananas. I use an egg slicer to get nice even slices, not to mention it goes so much faster.
• add sweet condensed milk to pudding mixture and mix very well.
• add cool whip and mix well.
• Layer wafers, sliced bananas then pudding in a punch bowl. I usually get 3-4 layers but it depends on how thick you make them, its totally up to you.
• Let stand overnight or at least 4-6 hours so it really gets that banana flavor.
• You can use more or less wafers depending on your taste and i always add the top layer just before serving so that they are still crisp. You can get creative with the wafers and really make a nice presentation.

Steps:

• Place the bananas, egg yolks, sugar, cornstarch, vanilla and milk into a blender and blitz until smooth.
• Transfer mixture to a saucepan and cook over medium heat until thick stir constantly for about 8-10 minutes.
• Pour mixture into a heat safe bowl, cover and chill for at least 4 hours
• To serve, scoop a few spoonfuls of pudding into a serving glass. Add one layer of vanilla wafers, then whipped cream. Repeat.
• Serve or allow to sit in the fridge for up to 4 hours.
• Enjoy!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
• Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
• Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
• Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
• Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.