Mom's Banana Pudding
Recipe: #15170
October 25, 2014
"Love this old-fashioned, homemade dessert. You can substitute Nutter Butter cookies for the vanilla wafers if you like."
Ingredients
Nutritional
- Serving Size: 1 (219.4 g)
- Calories 516.5
- Total Fat - 22.8 g
- Saturated Fat - 6.2 g
- Cholesterol - 117.6 mg
- Sodium - 438.5 mg
- Total Carbohydrate - 47.4 g
- Dietary Fiber - 1.4 g
- Sugars - 28.8 g
- Protein - 5.8 g
- Calcium - 131 mg
- Iron - 0.7 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In heavy saucepan, whisk together sugar, salt and cornstarch. Add milk, cooking over medium heat and whisking continually until mixture thickens.
Step 2
Temper egg yolks by stirring in a spoonful of hot milk, and repeating until yolks are warm enough to add back to hot milk.
Step 3
Whisk tempered yolks into saucepan and cook 3 minutes, whisking continually. Remove from heat, add vanilla and butter, stirring until well incorporated. Let cool.
Step 4
Use a clear, pretty dish. Save out a few banana slices and cookies for garnish., starting with 1/3 pudding, 1/2 bananas, 1/2 wafers, repeat and top with pudding.
Step 5
Cool completely before refrigerating.
Step 6
Note: I was looking at other banana pudding recipes today and found that many people put a meringue on top. I've never done that, nor am I planning to, but here is Alton Brown's Meringue recipe. You'll have to use a baking dish for pudding. Preheat oven to 400 degrees. Whip 4 egg whites with a pinch of cream of tartar, gradually add 2 tablespoons sugar and continue whipping until stiff peaks form. Spoon meringue over the warm pudding, covering the edges. Bake until meringue is evenly browned, 8-10 minutes. Remove pudding form oven and cool 15 minutes before serving.
Tips
No special items needed.