Southern Banana Pudding Recipe
I tried this recipe for the first time a very long time ago. It was summer, there was a sultry heat I was craving a fresh delicate sweet, I had a meeting with my sister later that day at her house.
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Servings: 8
Ingredients
- 4 cups of milk
- 4 Tbs butter
- 4 tsp vanilla extract
- 4 large bananas sliced
- 1 1/3 cup sugar
- 6 Tbs cornstarch
- 1/2 tsp salt
- 2 eggs
- 2 egg yolks
- 1 container whipped topping or homemade
- 1 12 large box vanilla wafers
Instructions
- Take a medium saucepan and combine eggs, milk, yolk, sugar, salt, cornstarch, put on low heat, and bring it to a boil, constantly stir with a whisk ora spoon. When the mass boils, bubbles appear then add oil and vanilla, stir the mass, cook for 3-5 minutes, it will turn out very thick, normally cover it tightly with cling film, and remove to cool. After it, you should remove the pan from the heat, cover the cream tightly with cling film and remove it to cool to room temperature, you get custard – pudding.
- Put into the form 9x13 a half of vanilla waffles, then put half of the bananas and a half of cooled custard, repeat these layers in the same order.
- Put sliced bananas from whipped cream and painted vanilla wafers on top, and then place the mold in the fridge until it has completely cooled.
Notes
- You should use cow’s milk; vegetable milk won’t work for this recipe.
- If your mold is much smaller than mine, it will be good to make this dessert in small portioned cups.
- If you don’t have whipped cream, you can make it yourself. You should take a package of 33% cream and beat until stable peaks form using a mixer. You need to whip at high speeds of the mixer for 5-10 minutes, and your homemade cream is ready.