I received tons of comments from readers about how true banana pudding should be made with meringue on top, not whipped cream. And it really should be eaten warm, not cold. I’m not going to lie… I much prefer whipped cream to meringue and I like my pudding cold, not warm, but I put it on the back burner and figured I would give it a go one day.
Comments :
“This is a recipe that’s been handed down from my grandmother. My whole family loves it and we all grew up on it! Hope you enjoy it!”
I really liked this easy recipe, all the ingredients on hand. The only thing I was disappointed about was the size of the dish I made it in. Be sure to use only an 8×8 or a 8×10 dish. I used …
I make this pudding to see if the texture was grainy and it was as I expected. Cooking egg whites in a sauce or pudding is a culinary no-no. The flavor was good but that texture…..I would su…
It’s a simple, from-scratch dessert that often leaves me speechless: homemade vanilla pudding layered with vanilla wafer cookies and banana slices and topped with a cloud of meringue. Some like it warm. Others prefer it like I do: nice and cold. The hardest part is waiting for it to fully chill.
Ingredients:
- 1/2 c. sugar
- 2 tbsp. flour
- 1/4 tsp. salt
- 2 c. milk
- 4 separated eggs
- 1 tbsp. vanilla flavor
- 1 box of Nilla Vanilla Wafers
- 4 med. ripe bananas
Instructions:
Mix flour, salt, and sugar; add milk slowly.
Stir constantly over low heat until thickened.
Stir and cook for about 15 minutes.
Beat egg yolks in bowl and stir into mixture slowly stirring constantly.
Cook about 5 more minutes stirring constantly.
Remove from heat and add vanilla.
Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture.
Repeat layers, ending with custard on top.
Beat egg whites until stiff.
Add 1/4 cup sugar; whip until it peaks.
Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned.
Remove from oven and serve
