Old Fashioned Banana Pudding Recipe 455

OLD-FASHIONED BANANA PUDDING

Steps:

• Mix flour and salt in a large sauce pan.
• Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat.
• Stir in vanilla.
• Layer enough banana slices to cover the bottom of a 2 quart casserole dish.
• Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
• Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
• Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
• Beat the egg whites at high speed with a mixer until they foam.
• Add the sugar gradually, and keep beating until stiff peaks form.
• Spread this over the top of the pudding, forming a seal to the edges.
• Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.
• Allow to cool 30 minutes before serving.
• Refrigerate unused portions.

OLD FASHIONED HOMEMADE BANANA PUDDING WITH WHIPPED CREAM

Steps:

• Combine the following in medium saucepan over medium heat: 3/4 cup + 3tbsp sugar, cornstarch, milk, egg, egg yolks, 3 tsp vanilla extract, and salt.
• Cook, whisking constantly, until the mixture thickens and bubbles, about 12 minutes. Texture may change quickly.
• Reduce heat to low and stir in butter until completely melted.
• Using fine mesh sieve, strain solids from pudding and discard.
• Refrigerate pudding for 20 minutes until slightly cooled.
• Meanwhile, in a 2- or 3-quart casserole dish (11x7 or 13x9, respectively), place a layer of sliced bananas in the bottom. Top with a layer of Nilla wafers. Follow with a layer of pudding once it has cooled.
• Repeat layers (usually 3) until all bananas, wafers, and pudding have been used; the top layer should be pudding.
• Cover with plastic wrap and refrigerate for 6-8 hours.
• After pudding has been refrigerated 6-8 hours, prepare to make whipped cream by placing mixing bowl and beaters or whisk in freezer for at least 20 minutes.
• After at least 20 minutes, remove bowl and beaters/whisk from freezer. Add heavy cream, remaining 2 tbsp of sugar, and remaining 1/2 tsp of vanilla to bowl and whisk until whipped cream forms.
• Spread whipped cream over pudding and top with crushed Nilla wafers.

OLD FASHIONED BANANA PUDDING

Steps:

• Mix sugar and eggs together.
• Add salt, cornstarch, and milk.
• Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
• Remove from heat; add vanilla and mix well.
• In serving bowl, layer the wafers, bananas, and the pudding.

OLD-FASHIONED BANANA PUDDING

Steps:

• In a saucepan, combine sugar and flour. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes. Stir a small amount into eggs; return to pan and mix well. cook and stir over medium heat for 2-4 minutes. Remove from the heat; add butter, vanilla, bananas and peanuts. Pour into dishes. Chill.

OLD-FASHIONED BANANA PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
• Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
• Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
• In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
• Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.

OLD FASHIONED BANANA PUDDING RECIPE - (4.5/5)

Steps:

• Preheat your oven to 350 degrees. Separate 3 eggs, set the whites aside for later use in the meringue. Break up yolks with a fork and set aside. Add 3 cups of whole milk to a saucepan. Over low heat, slowly add the flour, whisking very rapidly to dissolve any lumps. Then stir in sugar continuing to whisk until that dissolves. Next, slowly add the egg yolks to the saucepan, whisking rapidly and continually to avoid making scrambled eggs. Make sure you do not add them too quickly or they will cook and curdle and don't walk away or the mixture will scorch. Keep stirring. Increase the heat gradually up to about medium as you constantly whisk the pudding mixture. Continue to stir it constantly as it thickens. When it has thickened enough to look like pudding, remove from heat, add the teaspoon of vanilla and continue to stir as it cools down. Set aside to cool. When custard has cooled down, spread a light layer of the pudding in a casserole dish. Add a layer of Vanilla Wafers. Reserve about 5 or 6 wafers for topping later. Add a layer of sliced bananas. Add a layer of pudding mixture, spreading it out to the edges of the dish. Repeat the layer process as needed, ending with a layer of the pudding on top. Crumble the 5 or 6 reserved wafers and sprinkle on top. Make the meringue. Meringue Place the room temperature egg whites in a glass or metal mixing bowl. Using a mixer or whisk, beat the egg whites until they appear frothy in texture. Add about 1/8th teaspoon of Cream of Tartar. Increase mixer speed and beat until the egg whites form soft peaks. Add the sugar. Continue to whip, increasing speed as needed until the egg whites thicken and form firm peaks. Do not over work the egg whites as it will cause them to lose volume. Use a spatula and gently spread the meringue over the pudding mixture. Gently dab the spatula up and down in the meringue to form small swirls and peaks. Place the dish in the preheated 350 degree oven and bake for 10 to 15 minutes. Watch it carefully so the egg white meringue doesn't burn. It just needs to be slightly toasted and browned. Remove from oven, let cool, refrigerate until cold then serve. Enjoy!

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.