OLD FASHIONED HOMEMADE BANANA PUDDING
Bringing old fashioned desserts into a new light with this made from scratch Homemade Banana Pudding. The creamiest vanilla bean pudding lightened up with fresh whipped cream and layered with sliced bananas and the nostalic Nilla Wafers.
Provided by Kristen Massad
Categories Dessert
Time 1h40m
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the egg yolks, 1/2 cup granulated sugar and cornstarch until thick and smooth; set aside
- In a medium saucepan combine the milk, vanilla bean split in half and the seeds scraped out and the remaining 1/4 cup granulated sugar and bring to a simmer.
- Once the milk is brought to a simmer, remove the saucepan from the heat and slowly pour about half of the hot milk into the egg mixture while whisking constantly to *temper the eggs. (temper means to slowly warm the eggs by adding a small amount of milk to the egg milk to bring them to the same temperature)
- Once the eggs are tempered, pour the egg mixture back into the saucepan with the remainder of the milk, continue whisking the egg and milk mixture to avoid the eggs from curdling.
- On low to medium heat, whisk the custard vigorously until it starts to thicken and begins to bubble. While whisking, let the custard come to a slow boil, lower the heat and allow the custard to cook for another 2-3 minutes.
- Remove the saucepan from the heat, pour it into a glass bowl and immediately press plastic wrap to cover the surface of the custard to avoid a skin from forming.
- Allow the custard to cool completely in the refrigerator for 1 hour
- Once the custard is chilled, whip one cup of heavy cream to stiff peak and fold it into the pastry cream to make a smooth and creamy filling.
- In mixing bowl with whisk attachment, combine the heavy cream, powdered sugar and vanilla extract. Whisk until the heavy cream comes to soft peaks; set aside
- Using 4 individual trifles dishes or one large trifle dish, start layering the vanilla pudding in the bottom of each glass, followed by Nilla Wafers and then sliced bananas; repeat each step one time finishing with fresh whipped cream to garish
- Serve immediately or refrigerate until ready to serve. (Recommended to serve within a few hours of assembling)
Nutrition Facts : ServingSize 8 g, Calories 535 kcal, Carbohydrate 58 g, Protein 7 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 210 mg, Sodium 164 mg, Fiber 2 g, Sugar 36 g, UnsaturatedFat 2 g
OLD-FASHIONED BANANA PUDDING
Think the store-bought stuff stands a chance against homemade banana pudding? One bite and you'll be singing a different tune.
Provided by Rebecca Lang
Time 40m
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.
- Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.
- Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form, about 5 minutes. Spread meringue over pudding, sealing to edge of dish.
- Bake at 375°F for 7 to 9 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.
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 HOMEMADE BANANA PUDDING WITH WHIPPED CREAM
This recipe blends fresh ingredients to make a quintessential southern dessert from scratch
Provided by Jamie
Time 8h32m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 539 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 363 grams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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