Homemade banana pudding
Serves 1
Directions
- 1Separate the egg yolk from the egg white, reserving the egg whites for the meringue topping.
- 2Add 4 cans of Carnation evaporated milk, a half stick of butter, 1 cup of sugar, and 1 tablespoon of vanilla extract to a pot.
- 3Add 1 can of sweet condensed milk to the pot.
- 4Mix the ingredients in the pot slowly with a whisk.
- 5Start adding the egg yolks into the pot, constantly whisking so that it does not curdle.
- 6Slowly add the cornstarch slurry to the pot and continue whisking until the mixture thickens.
- 7Take the thickened pudding mixture off the fire.
- 8Start by layering the bottom of the baking dish with vanilla wafers.
- 9Add a thin layer of sliced bananas on top of the vanilla wafers.
- 10Add a layer of the pudding mix on top of the bananas.
- 11Add a layer of Chessman cookies on top of the pudding.
- 12Add another thin layer of sliced bananas on top of the Chessman cookies.
- 13Add another layer of the pudding mix on top of the bananas.
- 14Add another layer of vanilla wafers on top of the pudding.
- 15Add another layer of sliced bananas on top of the vanilla wafers.
- 16Add the final layer of pudding on top of the bananas.
- 17Let the banana pudding sit in the refrigerator overnight.
- 18Make the meringue topping using the reserved egg whites.
Ingredients
- 4 to 6 eggs
- 4 cans Carnation evaporated milk
- 0.5 stick butter
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1 can sweet condensed milk
- cornstarch slurry
- vanilla wafers
- Chessman cookies
- bananas
Equipment
2 mixing bowlspotwhiskserving spoonbaking dish
Tips
- When adding the egg yolks to the pudding, you have to constantly whisk or it will curdle up and you will have lumpy pudding. You do not want lumpy pudding, you want a nice smooth consistency.
- When adding the cornstarch slurry, slowly add it in and keep whisking because it will thicken up quick.
- You can use a knife to remove the Chessman cookies from their individual trays.
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