Old fashioned banana pudding
Directions
- 1Separate egg whites from egg yolks, placing them in separate bowls.
- 2In a separate bowl, add 2 cups of white granulated sugar and mix it with about 1/4 cup of cornstarch.
- 3Heat about 2 quarts of milk on medium heat in a pan.
- 4Add 1 tablespoon of vanilla to the milk and slowly incorporate the sugar and cornstarch mixture.
- 5Slice 2 bananas and hit them with a little bit of lemon juice to prevent browning.
- 6Temper the egg yolks by taking some hot liquid from the milk pot and slowly pouring it into the egg yolks while whisking, then pouring the tempered egg yolks back into the pot with the milk.
- 7Start building the pudding layers in a bowl, beginning with Nilla wafers, then sliced bananas, then pudding.
- 8Repeat the layers of cookies, bananas, and pudding until you reach the top of the bowl.
- 9Pour the egg whites into a stand mixer and whip them on high until they become nice and creamy.
- 10Add a little bit of sugar and 1 tablespoon of vanilla to the whipped egg whites and whip again briefly to combine everything.
- 11Spread the meringue on top of the banana pudding in a nice, even, thin layer.
- 12Bake the pudding in the oven at 350°F (175°C) for about 10-15 minutes until the meringue has a deeper brown color on top.
- 13Refrigerate the banana pudding for 2-3 hours before serving.
Ingredients
- 8 Eggs
- 2 cups White granulated sugar
- 0.25 cup Cornstarch
- 2 quarts Milk
- 1 Tbsp Vanilla
- 2 Bananas
- Lemon juice
- 2 boxes Nilla Wafers
- Sugar (for meringue)
- 1 Tbsp Vanilla (for meringue)
Equipment
BowlsWhiskPot/PanCutting boardStand mixerSpatulaOven
Tips
- Separate egg whites from egg yolks for the custard and meringue.
- Temper egg yolks with hot liquid before adding them to the custard to prevent curdling.
- You can stop after building the pudding layers and refrigerate it if you don't want meringue.
- Whip egg whites on high until creamy, then add sugar and vanilla and whip briefly to combine for the meringue.
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