Old Fashion Rich Vanilla Banana Pudding Recipes

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:

• In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Steps:

• 1. Removing the vanilla seeds from pod; Place the bean on a flat surface. Hold the bean flat with one hand, and split the bean in half lengthwise with a sharp paring knife. 2. Use the back side of the paring knife's blade to scrape the dark, moist pulp from the bean; that way you will not get any strings from the vanilla pod in the seeds.
• 2. In a large bowl, whisk together egg yolks and sugar.
• 3. In a large saucepan, combine flour and salt
• 4. Whisk in milk and vanilla beans.
• 5. Bring the ingredients to a simmer over medium heat, stirring constantly.
• 6. Remove from heat. Stir half of hot milk mixture into egg yolk mixture.
• 7. Add egg/milk mixture to the sauce pan with the remaining milk mixture. Return to stove. Cook over medium heat, stirring constantly, until comes to a simmer.
• 8. Once simmering begins, cook, stirring constantly, until thickened, approximately 2 minutes.
• 9. Remove from the heat, stir in butter until melted. Pour pudding in a heat proof bowl, and place saran wrap directly over the pudding, and seal edges. This prevents a "skin" over pudding. Cool the pudding at room temperature for about 2 hours.
• 10. IF USING MERINGUE TOPPING: Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers. ​Meringue Topping Ingredients: 5 egg whites, room temperature 6 tablespoons sugar 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract​ ​ Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue.
• 11. Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding. Spread the meringue over the pudding, sealing it at the sides of the dish. Bake until meringue browns, 12 to 15 minutes.
• 12. IF USING WHIPPING CREAM TOPPING: Topping: 1 cup heavy whipping cream 2 1/2 tbsps. confectioners' sugar ½ tsp. vanilla Pour the cream into a well-chilled bowl. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows, about 2-4 minutes Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes.
• 13. Line each serving glass with a single layer with 3 tablespoons of pudding, 4 broken vanilla wafers then a few slices of banana, then top with whipped cream,
• 14. Repeat creating 3 layers and finishing with a pudding layer. Serve this old fashion rich vanilla banana pudding warm, or refrigerate up to 4 hours to soften the cookies.
• 15. Top each dessert with a generous dollop of whipped cream. Garnish with pumpkin pie spice, a vanilla wafer and slice of banana.
• 16. I sure hope you'll give this recipe a try. If you do, be sure to leave myself a comment or two in the section at the bottom of this page and let me know ... Greatly Appreciated, Cyann : - )

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla. , Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

Steps:

• Mix sugar and eggs together.
• Add salt, cornstarch, and milk.
• Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
• Remove from heat; add vanilla and mix well.
• In serving bowl, layer the wafers, bananas, and the pudding.