BANANA PUDDING WITH MERINGUE
A classic Southern dessert made extra-special with a fluffy meringue topping.
Provided by Paula Deen
Categories comfort food dessert sweets
Time 10m
Yield 6-8
Number Of Ingredients 10
Steps:
- Mix together 3/4 cup sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens-do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch ovenproof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.
- For the meringue topping, if using:
- Preheat oven to 350 °F. Beat egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.
HOMESTYLE BANANA PUDDING
Makes 8 servings
Number Of Ingredients 9
Steps:
- In a medium saucepan, whisk together 1 cup sugar, flour, and salt. In a medium bowl, whisk together milk and egg yolks. Whisk milk mixture into sugar mixture until smooth. Cook over medium heat, whisking constantly, for 10 to 12 minutes or until mixture is very thick. Remove from heat, and whisk in butter and vanilla.
- In a 2½-quart baking dish, layer half of vanilla wafers, half of sliced bananas, and half of custard. Repeat layers.
- Preheat oven to 350°.
- In a large bowl, beat egg whites with a mixer at medium-high speed until soft peaks form. Gradually add remaining 3 tablespoons sugar, beating until stiff peaks form. Spread meringue onto custard.
- Bake for 12 to 15 minutes or until golden brown. Serve warm, or cover and refrigerate for up to 2 days.
SOUTHERN-STYLE BAKED BANANA PUDDING
If you like banana cream pie, you'll absolutely love baked banana pudding. Not only is there no pie crust to mess with, but I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding. We want the bananas to match the texture of the custard-soaked cookies, so make sure you buy them a week beforehand. Other than that, not much can go wrong with this simple Southern classic.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
- Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
- Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
- Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss banana slices with lemon juice.
- Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
- Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
- Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 64.4 g, Cholesterol 101.7 mg, Fat 13.5 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 25 g
OLD-FASHIONED COOKED BANANA PUDDING
This is a family favorite....The pudding part of the recipe can also be used as a custard for coconut pie/pudding, in lemon meringue pie, as well as just a basic custard for recipes calling for this.
Provided by Gaylynn Y Cooper
Categories Other Desserts
Time 25m
Number Of Ingredients 14
Steps:
- 1. Separate yolks, set aside for meringue. Be SURE you don't get ANY yolk in the whites! The meringue won't come to a peak, or get stiff if you do.
- 2. Place all of the pudding ingredients except vanilla and butter in a medium saucepan. Bring to a low boil on medium heat, stirring constantly. When it starts boiling add vanilla and butter. Continue stirring for 3 minutes. Take off heat. Set aside to cool.
- 3. While the pudding is cooling, beat egg whites with an electric mixer, adding sugar slowly while mixing. Beat until stiff enough to form peaks. Test by lifting beaters from meringue, if it forms peaks then it is ready. NOTE: You can substitute whipped topping in place of the meringue, but you'll need to let the pudding cool longer so the whipped topping won't melt. (And you'll omit the broiling, if you use the whipped topping instead of meringue.)
- 4. Line an ovenproof dish with vanilla wafers and sliced bananas. Pour about 1/3 of pudding over this. Continue to layer these ingredients until they are all used.
- 5. Spread meringue (or whipped topping) over the layers, and form peaks with a spoon by swirling the spoon in the meringue and lifting quickly. Place in oven and broil for about 1 & 1/2 to 2 minutes, or until meringue is slightly browned. OMIT broiling if you use whipped topping. Sprinkle with crushed wafers, if desired, and serve now or cool and serve later. Another one of those - some like it hot, some like it cold things!
BANANA CUSTARD PUDDING
Make and share this Banana Custard Pudding recipe from Food.com.
Provided by TGirl
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, cornstarch, and salt in saucepan.
- Over medium heat, slowly add milk, stirring until mixture comes to a boil.
- Cook for 2 minutes.
- Temper egg yolks by adding a small amount of hot liquid, then return all to the saucepan.
- Cook until thickened, then remove from heat.
- Stir in vanilla and chill custard for 1 hour.
- Just before serving, fold in banana slices.
- Garnish with mint if desired.
Nutrition Facts : Calories 229.2, Fat 6.5, SaturatedFat 3.2, Cholesterol 154.4, Sodium 123.6, Carbohydrate 38.4, Fiber 0.8, Sugar 28.8, Protein 5.2
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