I only wish that this picture turned out as good as dessert did!!
This is my delicious tasting banana pudding recipe that'll take you way back to your childhood; it’s been a staple at church suppers, potlucks, Sunday dinners, and Fourth of July picnics etc. A satisfying comfort food, reminds me of my Grandma!! This pudding is rich, creamy and luscious flavor of vanilla and real cream!!
Step 1: Ingredients
4 large eggs, separated
1/2 cup sugar
¼ cup flour
2 ¼ cups whole milk, or 2 cups milk and ¼ light cream
½ vanilla bean, slit lengthwise, seeds scraped and reserved
½ tbsp. butter
½ pkg. 11 oz. Vanilla Wafers
Step 2: Directions
Removing the vanilla seeds from pod; Place the bean on a flat surface. Hold the bean flat with one hand, and split the bean in half lengthwise with a sharp paring knife. 2. Use the back side of the paring knife's blade to scrape the dark, moist pulp from the bean; that way you will not get any strings from the vanilla pod in the seeds.
In a large bowl, whisk together egg yolks and sugar.
In a large saucepan, combine flour and salt.
Whisk in milk and vanilla beans.
Bring the ingredients to a simmer over medium heat, stirring constantly.
Remove from heat. Carefully briskly stir in half of hot milk mixture into egg yolk mixture.
Add egg/milk mixture to the sauce pan with the remaining milk mixture. Return to stove. Cook over medium heat, stirring constantly, until comes to a simmer.
Once simmering begins, cook, stirring constantly, until thickened, approximately 2 minutes.
Remove from the heat and stir in the butter until melted.
Pour pudding in a heat proof bowl, and place saran wrap directly over the pudding, and seal edges. This prevents a "skin" over pudding. Cool the pudding at room temperature for about 2 hours.
Prepare the bananas, by slicing them into thinner slices. Instead of adding lemon juices to each slice to prevent browning; I take a medium piece of saran wrap and lay it flat on the counter. Cut 1 lemon in half, place one half of the lemon back in refrigerator, with the other half, rub it cut side down, over the top of the saran wrap. As you cut each banana, keeping the slices together, wrap in the saran wrap,
Prepare the whipping cream, first start by chilling the cream, the bowl and the beaters or whisk in the freezer for 10 to 20 minutes
Step 14: For Whipped Topping
1 cup heavy whipping cream
2 1/2 tbsps. confectioners’ sugar
½ tsp. vanilla
Pour the cream into a well-chilled bowl. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows, about 2-4 minutes
Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes.
Line each serving glass with a single layer with 3 tablespoons of pudding, 4 broken vanilla wafers then a few slices of banana, then top with a small dollop of whipping cream.
Repeat creating 3 layers and finishing with a pudding layer.
Step 17: IF USING MERINGUE TOPPING
Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.
5 egg whites, room temperature
6 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
Beat the egg whites at high speed until they form soft peaks.
Add the cream of tartar.
At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.
Fold the vanilla into the meringue.
Place a layer of banana slices on top of the vanilla wafers.
Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding. Spread the meringue over the pudding, sealing it at the sides of the dish. Bake until meringue browns, 12 to 15 minutes.
Top each dessert with a generous dollop of whipped cream.
Serve this old fashion rich vanilla banana pudding warm, or refrigerate it for at least 8 hours. It will be tempting to eat it sooner, but don't give in. The wait is worth it..
I truly hope you'll give this recipe a try. If you do, be sure to leave myself a comment or two in the section at the bottom of this page and let me know ... Greatly Appreciated, Cyann : - )