Mom's Banana Pudding

10m
Prep Time
10m
Cook Time
20m
Ready In

Recipe: #15170

October 25, 2014



"Love this old-fashioned, homemade dessert. You can substitute Nutter Butter cookies for the vanilla wafers if you like."

Original is 8 servings

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.

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