Ingredients
-
3 1/2
-
1 1/3
-
1
-
3
-
3
-
1
-
1
-
6
-
1/4
-
2
-
-
-
-
-
Directions
Banana Pudding,,This is a wonderful recipe that truly tastes homemade! And it’s far better than any cookies and bananas swimming in the “instant” stuff. However, I made a couple of additions: I cut the sugar back to just a cup – I prefer it a little less sweet; used 1/2 evaporated milk and 1/2 homogenized milk; after the custard is cooked, I whisked in a pinch of grated nutmeg, 1/2 teaspoon of lemon extract, 1/2 teaspoon of vanilla extract, and 1/2 stick of butter….great flavor. The butter gives the custard a smooth, creamy and satiny texture. I get at least 2 request a week to make this banana pudding. Thanks, Lisa_Roy!!!
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Steps
|
1
Done
|
Combine Flour, 1 1/3 Cups Sugar and Salt in a Heavy Sauce Pan. |
|
2
Done
|
Beat Egg Yolks; Combine Egg Yolks and Milk, Mixing Well. |
|
3
Done
|
Stir Into Dry Ingredients; Cook Over Medium Heat, Stirring Constantly, Until Smooth and Thickened. |
|
4
Done
|
Remove from Heat; Stir in 1 Teaspoon Vanilla. |
|
5
Done
|
Layer One-Third of Wafers in a 3-Qt Baking Dish. |
|
6
Done
|
Slice Bananas, and Layer Over Wafers. |
|
7
Done
|
Pour One-Third of Custard Over Bananas. |
|
8
Done
|
Repeat Layers Twice. Beat Egg Whites (at Room Temperature) Until Foamy. |
|
9
Done
|
Gradually Add 1/4 Cup Plus 2 Tablespoons of Sugar, 1 Tablespoon at a Time, Beating Until Stiff Peaks Form. |
|
10
Done
|
Add 1 Teaspoon Vanilla, and Beat Until Blended. |
