Mammys Custard For Banana Pudding Recipes

BANANA CUSTARD PUDDING

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.

BANANA CUSTARD

Steps:

• Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.
• In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.
• Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.

GRANDMA'S BANANA PUDDING

Steps:

• Combine 1/2 cup sugar, flour and salt in top of double boiler.
• Stir in 4 egg yolks and milk; blend well.
• Cook, uncovered over boiling water, stirring constantly until thickened.
• Reduce heat and cook, stirring occasionally, for 5 minutes.
• Remove from heat, add vanilla.
• Spread small amount on bottom of 1-1 1/2 quart casserole; cover with layer of wafers.
• Top with layer of sliced bananas.
• Pour about 1/3 of custard over bananas.
• Continue to layer wafers, bananas, and custard to make 3 layers of each, ending with custard.
• Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
• Spoon on top of pudding, spreading to cover entire surface.
• and sealing well to edges.
• Bake at 425° for 25 minutes or until delicately browned.
• Cool slightly or chill.
• Just before serving, garnish with banana slices, then insert vanilla wafers upright around edge of dish.
• Makes 16 servings.

MAGNOLIA'S FAMOUS BANANA PUDDING

Steps:

• In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
• In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
• With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
• To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
• Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
• Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

GRANDMA'S BANANA PUDDING

Steps:

• Preheat the oven to 425.
• Make the custard: Combine sugar, flour and salt in a medium sauce pan over medium low heat.
• In a small bowl, whisk the egg yolks and milk together. Add to the sauce pan and cook over medium-low until thickened into a custard consistency, stirring regularly, about 12-15 minutes. Turn off heat and stir in the vanilla.
• Line a 2-quart baking dish with half of the vanilla wafers, then top with half of the sliced bananas and pour 1/2 the custard over top. Repeat with wafers, banana and remaining custard.
• Make the meringue: Place the egg whites in a medium bowl and add the 6 tablespoons of sugar. Use a stand mixer or hand mixer and beat on medium until the mixture reaches a white, glossy meringue consistency and has stiff peaks, about 5-6 minutes.
• Dollop the meringue on top of the banana pudding and smooth over the top.
• Bake at 425 for 3-5 minutes, until delicately browned. Watch closely so it doesn't burn. Serve warm or let cool, refrigerate and serve cold.

GRANDMA RENE'S OLD-FASHIONED BANANA PUDDING

Steps:

• In a saucepan or double-boiler, mix the sugar, flour, salt, milk, egg yolks and whole egg. Cook over moderate heat, stirring constantly to bring up to a good temperature. Slowly increase heat until mixture thickens and bubbles and becomes thick. It will coat the back of a wooden spoon and when you draw your finger down the middle of the back of the spoon, the separation remains.
• Remove from heat and add vanilla and lemon oil or zest if using.
• Slice bananas 1/4" to 1/2" thick, whatever your preference.
• Use a 2 quart souffle dish or 10-inch pie plate. Layer vanilla wafers on bottom. Top with some bananas, followed by the custard. Repeat until all the custard is used. Finish with custard and wafers pressed down into it.
• Preheat oven to 350.
• MERINGUE:.
• Take room temperature egg whites and add cream of tartar and pinch of salt. Beat til foamy. As volume increases, slowly add sugar. Whip til glossy but not dry. Stop mixer and add vanilla. Whip til incorporated and meringue stands in stiff peaks but it not dry. Meringue should still have a nice sheen to it.
• Dump meringue on top of prepared banana pudding mixture and spread out to the edges and seal to the edge using a spatula. Sealing is important as the meringue will shrink from the edges if you don't.
• Bake in a 350 oven for 8-10 minutes, til golden brown. If you've tall peaks, watch closely for browning of the tips. They can brown really fast.
• Remove from oven and cool on countertop. Serve warm or put in refrigerator when completely cool to keep meringue from sweating.

AUTHENTIC SOUTHERN BANANA PUDDING

Steps:

• Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.
• Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.
• Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.
• Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top.

MEMAW'S BANANA PUDDING

Steps:

• In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly. , Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally., Line bottom of a 3-qt. trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.

GRANDMA'S BANANA PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
• Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
• Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
• Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
• Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.