Nannys Southern Nana Puddin Recipes

Steps:

• In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks.
• Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl.
• Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.

Steps:

• 1. In a heavy saucepan, combine sugar and flour and salt, mixing to remove any lumps in the flour. Add milk and cook over low to medium heat, stirring constantly until thickened.
• 2. Remove from heat. Beat egg yolks with fork and temper by adding a spoonful of the hot milk mixture and stir immediately. Repeat with about three more spoonfuls. Slowly pour tempered egg yolks into hot milk mixture, stirring constantly. Cook over medium heat for two minutes. Remove from heat and stir in vanilla and butter, set aside.
• 3. Beat egg whites until soft peaks form. Slowly add sugar while beating. Add cream of tartar and vanilla and continue beating just until vanilla is thoroughly mixed. Set aside.
• 4. Assemble pudding by lining a casserole dish with a layer of vanilla wafers. Peel three of the bananas and slice over vanilla wafer layer. Pour 1/2 of the pudding over the bananas and smooth with spoon. Place a few vanilla wafers down the sides and on top of the pudding layer. Peel and slice the remaining bananas over pudding layer. Spoon the remainder of the pudding over bananas and smooth with spoon. Top with meringue and decorate by making small peaks with a spoon.
• 5. Bake at 400 degrees for 10 minutes or until lightly browned. Let sit at room temperature about one hour or until pudding is set. Enjoy!

Steps:

• 1. In cold sauce pan on stove top, beat egg yolks.
• 2. Turn heat on low. Add milk, and stir well.
• 3. Add flour and sugar to milk and eggs.
• 4. Add butter and salt.
• 5. Gradually increase heat. Bring to slow boil, stirring constantly with spatula.
• 6. When spatula begins to coat, remove from heat.
• 7. Put in pan of cold water, and cool completely. When cool, add 1 tsp. of vanilla, stirring in well.
• 8. When cool, layer 2 quart casserole dish with wafers, bananas and pudding. Repeat layers.
• 9. Top with stiff meringue. (Use electric mixer to beat egg whites and 1 tsp. vanilla. Add 6 tsp. sugar one at a time into whites. Beat with mixer at medium to high speed until stiff peaks form. Spread meringue onto top layer of pudding.
• 10. Bake @ 350 degrees for 5 - 10 minutes until meringue is lightly browned.
• 11. Serve warm. Refrigerate leftovers (if there is any!)

Steps:

• Beat pudding mixes and milk with whisk 2 min. Let stand 5 min.
• Arrange half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP.
• Refrigerate 3 hours.

Steps:

• Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.
• Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.
• Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.

Steps:

• 1. Combine Sugar and Flour in a cast iron skillet over medium high heat.
• 2. Mix egg yolks and milk in a bowl and beat well with a whisk. Add vanilla extract and mix well.
• 3. Add egg mixture to the flour and sugar mixture in the skillet and mix together well, at first using a whisk, then use a wooden spoon to keep stirring. Mix well, you want to get rid of lumps.
• 4. Bring mixture to a boil, while constantly stirring. Bring heat down to medium, keep stirring well until mixture thickens. Remove from heat.
• 5. Add bananas to the pudding and stir well, careful to not break up your banana slices.
• 6. Line the bottom and sides of a 13 x 9 glass pan, or a glass bowl with nilla wafers.
• 7. Pour mixture over the nilla wafers and spread evenly with a spatula.
• 8. Begin making your meringue. I use a big bowl with about 3 " of ice water, then place my mixing bowl over the top to keep my egg whites cold while I beat them (I've had more luck this way, especially on a hot kitchen day)! Add egg whites to bowl and begin mixing them on medium high. Slowly add up to 2 tbs of sugar to the mixture, spinning the bowl to mix your egg whites until stiff peaks form. Your meringue is ready when you have the perfect taste of sweet and stiff enough it sticks to your spatula.
• 9. Spread the meringue over the pudding and place under the broiler in your oven. Keep turning the pudding until you have a nice toasty, even glow on the meringue. Don't forget your oven mitts!
• 10. Enjoy it right away, or let the pudding cool and place in the refrigerator to set before serving.