Nees Old Timey Cooked Banana Pudding Recipes

Steps:

• 1. Beat eggs --Mix sugar ,flour and salt...add this to eggs , gradually add milk till mixed. Cook in HEAVY BOILER PAN UNTIL thick--(STIRRING CONSTANTLY). Remove from heat and add butter and vanilla.
• 2. Beat pint of heavy whipping cream until it begins to slightly thicken, then add 3 heaping Tbsps. of sugar and beat till thickened.
• 3. Layer in a large bowl : wafers , bananas ,pudding , whipping cream...continue until all is used , top with banana slices and cookie crumbs.

Steps:

• In the top of a double boiler, combing the first three ingredients and mix well.
• Gradually add the milk and stir until well blended.
• Bring the water in the bottom of your double boiler to a rolling boil, then reduce the heat to low and cook the sugar/flour/milk mixture until it thickens;stirring constantly so that it does not stick or burn.
• In a separate bowl, beat the egg yolks until thick and light yellow.
• Taking about 1/2 cup of the hot flour/sugar/milk mixture, "temper" it by adding some of it to the beaten egg yolks; stir well.
• Add the egg mixture back in to the sugar/flour/milk mixture and continue to cook over low heat, stirring constantly, until mixture becomes desired thickness.
• Remove this from the heat and add the first 1 1/2 teaspoons of vanilla flavoring.
• In an ungreased 3 quart baking dish, layer 1/4 of the vanilla wafers.
• Peel and slice one banana and layer it over the wafers.
• Pour 1/4 cup of the pudding mixture over the bananas.
• Repeat this three more times using the wafers, then bananas, then pudding mixture.
• In a small bowl, beat the egg whites at high speed until they become foamy.
• Gradually add the 1/4 cup sugar about a tablespoon at a time until soft peaks form in the meringue (this takes 3-4 minute to allow time for the sugar to dissolve).
• Add the 1/2 teaspoons vanilla and beat well.
• Spread the meringue over the pudding making sure to get it all the way to the edges of the pan to "seal" it.
• Bake, uncovered at 350 degrees for 20-25 minutes.

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.

Steps:

• mix the flour salt and sugar together in top of double boiler
• whisk in milk so there no lumps
• cook over low heat on double boiler til thick
• add a little of the hot liquid to egg beaters and add this to mixture
• remove from heat and add 1 1/2 teaspoon vanilla.
• in ungreased baking pan add a layer of vanilla wafers
• peel and slice one banana.
• put over wafers pour 1/4 of pudding mixture over it 3 more times in another bowl beat egg whites til foamy add 1/4 cup sugar and vanilla and beat until stiff peaks form.
• spread meringue over the pudding making sure to get it clear to edge to seal it
• bake uncovered at 350 degrees for 20 minutes.

Steps:

• 1. Preheat oven to 350. Mix 1/2 c of the sugar with flour in a small saucepan. Blend in the egg yolks.
• 2. Add vanilla extract and milk.
• 3. Cook, uncovered, for 10-12 minutes or until thickened. Stir constantly.
• 4. Remove from heat.
• 5. Begin to layer the pudding (usually makes 3 layers). Add a layer of wafers in a casserole bowl.
• 6. Top with a layer of banana slices.
• 7. Next, pour some custard over the bananas and wafers.
• 8. Repeat layers ending with custard.
• 9. Beat egg whites on high speed until stiff peaks form.
• 10. Gradually add 1/4 c sugar.
• 11. Beat until firm.
• 12. Pour meringue over final custard layer.
• 13. Crumble wafers over top.
• 14. Bake 15-20 minutes or until top is slightly browned.
• 15. Cool at least one hour before eating.

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.