Banana Pudding
28 July 2010
Here’s another fun recipe my friend, Valerie, used for her kids cooking class.
The custard is so rich and velvety and the familiar flavor of the vanilla wafers truly remind me of my childhood. To make it just a little more special it is topped off with a golden-baked meringue topping.
This custard could also be used as a pie filling with a vanilla wafer crumb crust. However, I really like how they are baked in their individual cups, perfect for serving to your guests (no slicing involved!).
This is so easy, fast, delicious and definitely worth every calorie…but then again, most desserts are.
Instructions: Cut out the recipe below and paste it to a recipe card. Happy cooking!
Banana Pudding
Serves 8/Southern Living
1/3 cup all-purpose flour
Dash of salt
2 1/2 cups milk
1 (14-oz.) can sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons pure vanilla extract
3 cups sliced ripe bananas
48 vanilla wafers
4 egg whites
1/4 cup sugar
Preheat oven to 325 degrees. Combine flour and salt in a medium saucepan. Gradually stir in the milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.
Layer 3 bananaslices, 3 1/2 tablespoons pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 tablespoons pudding, and 3 vanilla wafers.
Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue over each pudding.
Bake at 325 degrees for 15 to 20 minutes or until golden. Let cool 30 minutes.
Note: An 8-inch square baking dish may be substituted for glass dishes. Arrange 1 cup bananas on bottom of dish. Top with one-third pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges; bake 20 to 25 minutes; cool as directed.
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