Hey! Thanks to everyone who joined along LIVE as we made this banana pudding!
Classic Banana Pudding Recipe
3 large eggs
2/3 cup granulated sugar + 1/4 cup granulated sugar
1/3 cup all purpose flour
2 cups milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter
dash of salt (optional)
1/2 box ‘Nilla Wafers (about 6 ounces) OR your other favorite shortbread cookie
3 ripe bananas
whipped cream (optional)
Separate the eggs. Place the 3 egg whites in a separate large bowl. Place the 3 egg yolks in a pot.
In the pot with egg yolks, add the 2/3 cup sugar, flour, milk, and salt. Whisk to combine.
Place the pot on low or medium-low on the stove, and whisk constantly until thickened. Use a spoon and conduct the “Streak test” to determine if the pudding is ready. (A streak made with the back of a spoon will stay.)
Once the pudding is thickened, remove it from the heat, and stir in the vanilla extract and the 2 tablespoons butter (if using).
Pour half of the custard into your serving dish. Layer the cookies on top.
Slice the bananas and layer them on top of the cookies. Pour the remaining custard on top.
If using whipped cream, refrigerate for TWO hours, then add the whipped cream. Then, it’s ready to serve. You can decorate with more cookies if you’d like.
If adding a toasty French Meringue topping (optional!):
Prepare the French meringue. Whisk three egg whites to soft peaks. Sprinkle in the remaining 1/4 cup sugar while whisking until stiff peaks.
Spoon the meringue on top of the banana pudding. Preheat the oven to 425 F. You can use broil but keep it on low and keep a close eye cuz it will broil very quickly (less than a minute if it’s close to the heat). If baking, bake until your merinuge is lightly toasted, about 5 minutes at 425. Use your eyes and remove just as soon as it starts to take color.
You can serve warm, OR Refrigerate and serve! (I like to eat it cold!)
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