Banana Pudding
Banana Pudding might be a good recipe to expand your dessert repertoire. This recipe serves 8. One serving contains 322 calories, 7g of protein, and 8g of fat. For 66 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. If you have salt, vanillan extract, flour, and a few other ingredients on hand, you can make it. This recipe is liked by 43 foodies and cooks. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by Leites Culinaria. With a spoonacular score of 32%, this dish is rather bad. Similar recipes include How to Make Chia Pudding – and a Strawberry Banana Chia Pudding Parfait, The best banana pudding ever, and Banana Pudding.
Servings: 8
Preparation duration: 35 minutes
Ingredients:
5 to 6 medium ripe bananas
4 large eggs
3 tablespoons all-purpose flour
3/4 cup granulated sugar
2 cups milk
1/2 teaspoon salt, plus an extra pinch for the meringue
1/2 teaspoon vanilla extract
30 to 40 vanilla wafers
Equipment:
double boiler
whisk
oven
casserole dish
mixing bowl
spatula
Cooking instruction summary:
1. Separate the yolks from the whites of 3 eggs. Set aside the whites. In the top of a double boiler, whisk together 1/2 cup sugar, the flour, and salt. Stir in the remaining whole egg and the 3 yolks. Then stir in the milk. Cook uncovered, stirring often, for about 10 minutes, or until the mixture thickens. Remove from the heat and stir in the vanilla.2. Preheat the oven to 425°F (220°C).3. Spread a thin layer of pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread 1/3 of the remaining pudding over the bananas and continue layering wafers, bananas, and pudding, ending with pudding.4. Beat the reserved egg whites with a pinch of salt until they’re stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. This is your meringue.5. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake for 5 minutes, or until the meringue is lightly browned.
Step by step:
1. Separate the yolks from the whites of 3 eggs. Set aside the whites. In the top of a double boiler, whisk together 1/2 cup sugar, the flour, and salt. Stir in the remaining whole egg and the 3 yolks. Then stir in the milk. Cook uncovered, stirring often, for about 10 minutes, or until the mixture thickens.
2. Remove from the heat and stir in the vanilla.
3. Preheat the oven to 425°F (220°C).
4. Spread a thin layer of pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers.
5. Spread 1/3 of the remaining pudding over the bananas and continue layering wafers, bananas, and pudding, ending with pudding.
6. Beat the reserved egg whites with a pinch of salt until they’re stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. This is your meringue.
7. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake for 5 minutes, or until the meringue is lightly browned.
Nutrition Information:
covered percent of daily need
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