BANANA CUSTARD PUDDING
This banana custard pudding is easy to stir up anytime. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 235 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 125mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA PUDDING
I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.
Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.
GRANDMA'S BANANA PUDDING
This homemade banana pudding is an unbeatable dessert filled with creamy, rich custard and soft layers of bananas and vanilla wafers. It's topped with a thick and luscious meringue that gets beautifully browned in the oven.
Provided by Kathryn Doherty
Categories Sweets & Desserts
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 220 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 143 grams sodium, Sugar 34 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CLASSIC BANANA PUDDING
The key to this simple, but delicious banana pudding is the homemade vanilla custard, which sets up to the perfect consistency. It's not too thick, but not too thin. The addition of a small amount of heavy cream also gives the custard a luscious texture with just the right amount of richness.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk 1/4 cup sugar, the cornstarch and egg yolks in a large bowl to make a paste. Combine the milk, 1/2 cup each heavy cream and sugar and the salt in a medium saucepan and bring to a simmer over medium heat. Slowly pour the hot milk mixture into the egg yolk mixture while whisking. Return the mixture to the saucepan and bring to a boil over medium heat. Boil, whisking constantly, until smooth and thickened, about 3 minutes. Remove from the heat and whisk in the butter and vanilla. Set the pudding aside to cool slightly, about 10 minutes.
- Spread 1/2 cup pudding in a 2-quart baking dish. Layer about one-third of the banana slices on top, followed by half of the cookies and a heaping cup of the pudding. Top with another one-third of the banana slices and another heaping cup of pudding, then top with the remaining banana slices, cookies and pudding. Cover with plastic wrap and refrigerate 6 hours or overnight.
- When ready to serve, beat the remaining 1 cup heavy cream and 2 tablespoons sugar in a medium bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Spread on top of the pudding. Top with crushed cookies.
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
BANANA PUDDING CUSTARD PIE
A vanilla wafer crumb crust gives signature banana pudding flavor to this meringue topped holiday pie.
Provided by Alexander Smalls
Categories Dessert Thanksgiving Pie Banana Soufflé/Meringue Custard Fall Winter Soy Free Peanut Free Tree Nut Free Vegetarian
Yield Makes 1 (9-inch) pie
Number Of Ingredients 16
Steps:
- For the crust:
- Preheat the oven to 325°F.
- Place the vanilla wafers in a food processor and pulse until the crumbs resemble coarse meal. Add the melted butter and sugar and pulse until the cookie crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
- Bake the crust until set and golden brown, about 10 minutes. Let cool completely.
- For the filling:
- Cover and chill the egg whites. In a medium saucepan, combine the cornstarch, milk, cream, egg yolks, and 1 cup of the sugar. Cook over medium heat, whisking continuously, until thickened, 10 to 15 minutes. Do not leave the custard unattended while whisking because the egg yolks will cook and make the mixture grainy. Whisk in the butter, vanilla, and salt. Pour the custard into the baked crust and chill for at least 2 hours or up to overnight.
- When ready to assemble the pie, preheat the oven to 375°F.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the cream of tartar. With the mixer on high speed, gradually add the remaining 3 tablespoons sugar and whisk until stiff peaks form.
- Arrange the banana slices in a single layer over the custard. Top the banana slices with the vanilla wafers. Spread the meringue over the wafers, covering the entire pie.
- Bake until the meringue is light brown all over, about 10 minutes. Let cool to room temperature, then chill for at least 20 minutes before serving.
- Chef's Tip: The secret to making custard pies is controlling the heat of the stove: it should be intense enough to advance the cooking process but not so hot that it scorches the custard.
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