OLD-FASHIONED BANANA PUDDING
Steps:
- Preheat the oven to 350 degrees F.
- Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
- Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
- Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
- In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
- Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.
GRANDMA'S BANANA PUDDING
My grandma ran a country club and a restaurant in her day. She can make amazing food, but sometimes it's hard to get a recipe from her because she doesn't measure anything and makes everything from memory. While letting her talk it out, I was able to get this banana pudding and a few other recipes written down. Enjoy!
Provided by tigrbtrfly
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 486.7 calories, Carbohydrate 85.5 g, Cholesterol 111.1 mg, Fat 13.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 4.6 g, Sodium 341.7 mg, Sugar 43.1 g
OSIE'S "OLD-FASHIONED" BANANA PUDDING
This recipe is from my mil, she was such a wonderfully patient lady (especially to let me measure everything for this recipe as she made it!) and is sadly missed. It is the "old-fashioned" way to make banana pudding and does take a while, but the family seems to like it. :) prep & cook time are guesses
Provided by kdp4640
Categories Dessert
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine (to make custard) sugar, flour, corn starch, and salt in a pot.
- Stir in milk.
- Heat over low heat, stirring often to avoid scorching, until thickened.
- (beleive me, you will know when this happens!-seems like it takes"forever") Beat egg yolks and gradually stir into the hot sugar mixture.
- Cook 5 minutes, stirring constantly.
- Remove from heat and stir in vanilla.
- "Line"a 2 quart casserole dish with a layer of wafers and top with half of the sliced bananas.
- (**Iusually have this step finished before I begin to make the custard.**) Pour half of"custard" over bananas.
- Repeat, ending with custard on top.
- In separate bowl, beat egg whites stiff, but not dry.
- (I use the electric mixer on high.) Gradually add 1/4 c sugar and beat until mixture forms stiff peaks.
- Pile on top of pudding.
- Spread it around to the edges of the dish to"seal" it.
- (Then make the top pretty by making designs with the back of the spoon.) Bake in a preheated 425 degree oven for about 5 minutes.
- (until the egg whites start to turn a golden brown) Watch this close, because sometimes mine turns black-really fast!
- Serve warm or chilled.
Nutrition Facts : Calories 425.5, Fat 11.2, SaturatedFat 3.8, Cholesterol 78.3, Sodium 239.2, Carbohydrate 76.8, Fiber 3.1, Sugar 35.9, Protein 7
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