Classic Southern Banana Pudding Recipe
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Category: |
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Ingredients: |
Ingredients: 3/4 cup sugar, divided
1/3 cup all-purpose flour
dash of salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla
45 Nilla Wafers, divided
5 ripe bananas, sliced, divided
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Directions: |
Directions:Mix 1/2 c. sugar, the flour, and salt in the top of a double boiler. Blend in 3 egg yolks and milk. Cook uncovered over boiling water, stirring constantly, for 10 to 12 minutes or until thickened. Remove from heat, and stir in vanilla. Set aside 10 wafers for topping. Spread small amount of custard on bottom of a 1 1/2-qt. casserole; cover with layer of wafers and layer of bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas, and custard to make a total of 3 layers of each, ending with custard.
Beat 3 egg whites until soft peaks form. Gradually add remaining 1/4 c. sugar, beating until stiff but not dry. Spoon on top of custard, spreading to cover entire surface and sealing to edges. Bake at 350 degrees for 15 to 20 minutes, or until top of pudding is browned. Cool slightly, or refrigerate several hours until chilled. Top with reserved wafers. |
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Personal
Notes: |
Personal
Notes: When it comes to banana pudding, it’s difficult to improve upon the original Nilla Wafers version, but here are a few tips:
• Never pour hot custard over bananas—they’ll get mushy. Wait until the custard has cooled a bit before assembling the pudding.
• Be sure to follow the instructions to spread the meringue all the way to the edges of the baking dish, so the pudding won’t shrink and develop holes as it bakes.
• Always make more pudding than you think you’ll need. This is a crowd-pleaser, and it tends to go fast!
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This recipe for Classic Southern Banana Pudding is from