Food recipes
Best Banana Pudding Ever
Best Banana Pudding Ever
Ingredients:
Pudding:
12 large egg yolks (reserve the egg whites)
1 tablespoon vanilla flavoring
1 cup flour, sifted
3 cups sugar
1 teaspoon salt
8 cups whole milk
1 tablespoon banana extract
1/2 cup spiced rum (optional)
1/2 cup banana liqueur (optional)
1/2 stick butter, cubed
2 to 3 boxes vanilla wafers
8 to 10 bananas
Meringue:
12 large egg whites
2 teaspoons cream of tartar
1 teaspoon vanilla flavoring
Sugar to taste
Whipped Cream:
1 pint heavy whipping cream
Sugar to taste
1/2 teaspoon vanilla flavoring
1/2 teaspoon banana extract
1/4 cup spiced rum (optional)
Directions:
1. Lightly beat the egg yolks with the vanilla flavoring. Set aside. Combine the flour, sugar and salt and add to the yolk mixture. Blend well.
2. Heat the milk on medium, stirring occasionally, but do not boil. When the milk starts to get foamy, add about a coffee cup of it to the yolk mixture to temper and thin it.
3. While constantly stirring (preferably with a whisk), slowly add the yolk mixture to the hot milk. Continue cooking on medium heat and stir often to prevent sticking and clumping.
4. When the pudding starts to thicken, add the banana extract, rum and banana liqueur. (Remove the pot from the heat if using gas, to prevent flare-ups.) Stir constantly while the mixture thickens again, 2 to 5 minutes; this also burns off the alcohol.
5. Remove from the heat and stir in the butter until melted. Cool the pudding completely for crunchier wafers, or assemble warm for a softer pudding.
6. In a large ovenproof (not metal) dish, such as a 14-inch round, 5-inch-deep pottery bowl or a 9 x 12 x 2-inch pottery lasagna dish, layer vanilla wafers, bananas and pudding. Fill in all holes with wafers, especially on the bottom layer. The top layer should be pudding. This makes 4 to 5 layers depending on the dish.
7. For the meringue, beat the egg whites. When foamy but not too stiff, add the cream of tartar, vanilla and sugar and beat until stiff peaks form. Spread the meringue over the pudding and put under the broiler until lightly browned.
8. For the whipped cream, beat the cold heavy cream in a cold metal bowl until stiff. Add the sugar, vanilla, banana extract and rum. Serve with the pudding.
Ingredients:
Pudding:
12 large egg yolks (reserve the egg whites)
1 tablespoon vanilla flavoring
1 cup flour, sifted
3 cups sugar
1 teaspoon salt
8 cups whole milk
1 tablespoon banana extract
1/2 cup spiced rum (optional)
1/2 cup banana liqueur (optional)
1/2 stick butter, cubed
2 to 3 boxes vanilla wafers
8 to 10 bananas
Meringue:
12 large egg whites
2 teaspoons cream of tartar
1 teaspoon vanilla flavoring
Sugar to taste
Whipped Cream:
1 pint heavy whipping cream
Sugar to taste
1/2 teaspoon vanilla flavoring
1/2 teaspoon banana extract
1/4 cup spiced rum (optional)
Directions:
1. Lightly beat the egg yolks with the vanilla flavoring. Set aside. Combine the flour, sugar and salt and add to the yolk mixture. Blend well.
2. Heat the milk on medium, stirring occasionally, but do not boil. When the milk starts to get foamy, add about a coffee cup of it to the yolk mixture to temper and thin it.
3. While constantly stirring (preferably with a whisk), slowly add the yolk mixture to the hot milk. Continue cooking on medium heat and stir often to prevent sticking and clumping.
4. When the pudding starts to thicken, add the banana extract, rum and banana liqueur. (Remove the pot from the heat if using gas, to prevent flare-ups.) Stir constantly while the mixture thickens again, 2 to 5 minutes; this also burns off the alcohol.
5. Remove from the heat and stir in the butter until melted. Cool the pudding completely for crunchier wafers, or assemble warm for a softer pudding.
6. In a large ovenproof (not metal) dish, such as a 14-inch round, 5-inch-deep pottery bowl or a 9 x 12 x 2-inch pottery lasagna dish, layer vanilla wafers, bananas and pudding. Fill in all holes with wafers, especially on the bottom layer. The top layer should be pudding. This makes 4 to 5 layers depending on the dish.
7. For the meringue, beat the egg whites. When foamy but not too stiff, add the cream of tartar, vanilla and sugar and beat until stiff peaks form. Spread the meringue over the pudding and put under the broiler until lightly browned.
8. For the whipped cream, beat the cold heavy cream in a cold metal bowl until stiff. Add the sugar, vanilla, banana extract and rum. Serve with the pudding.
Printed from https://recipe.bluelayer.org/recipe/76103/best-banana-pudding-ever