Real Home Made Banana Pudding Recipes

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.

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 stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
• In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
• With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
• To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
• Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
• Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

Steps:

• 1. take flour and sugar blend very well
• 2. add 6 egg yolks stir to break yolks
• 3. add pet milk (can use your favorite can milk) + one can of water stir till well incorporated
• 4. cook over medium high heat stirring constantly until thicken
• 5. when pudding is thicken (coats back of spoon) turn of heat take of burner
• 6. in mean time take large bowl or severing dish cover bottom a bowl with vanilla wafers then a cover with banana's. pour pudding just enough to cover the bottom of banana's and wafers. Alternate until all wafers and banana's and pudding is used up.
• 7. then whip egg whites until very stiff, add vanilla, and 2 tablespoons of sugar swirl around top of pudding and bake in a 350* oven until nice an golden brown.

Steps:

• BANANA-WAFER PREPARATION:.
• Preheat oven to 350 degrees F.
• Slice the bananas crosswise into 1/4" thick round slices.
• In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
• On top of the layer of wafers, place one layer of bananas. Repeat, alternating a layer of wafers and a layer of banana slices until the bowl or dish is filled to within 1/4 to 1/2-inch below the rim.
• THE FILLING:.
• Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
• Combine evaporated milk and water.
• In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
• Mix in milk slowly, stirring constantly.
• Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
• As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable.
• Remove from heat.
• Stir in vanilla extract.
• Immediately pour over wafer-banana layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
• THE MERINGUE:.
• TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
• TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
• Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
• Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
• Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
• Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
• Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
• Banana pudding's flavor is best the day after it is made.
• 9 Servings.