non-vegetariannut-free
southern
BBQ Pork Ribs, Coleslaw, Corn on the Cob and Cornbread
50 min
1290 cal
21gProtein
151gCarbs
71gFat
4Recipes
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Creamy banana pudding – a sweet, soul-satisfying treat that's pure comfort!
A classic Southern dessert featuring layers of creamy vanilla pudding, sweet bananas, and vanilla wafers, all crowned with a fluffy, toasted meringue. It's the ultimate comfort food dessert, perfect for family gatherings.
Serving size: 1 slice
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Creamy banana pudding – a sweet, soul-satisfying treat that's pure comfort!
This southern dish is perfect for snack. With 467.13 calories and 7.86g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 350°F (175°C). Prepare a 2-quart (8x8-inch or similar) baking dish.
In a medium saucepan, whisk together 1 cup of sugar, the flour, and salt. Gradually whisk in the milk until the mixture is completely smooth.
Cook the mixture over medium heat, whisking constantly, for about 8-10 minutes, or until it thickens and begins to bubble. Once it bubbles, continue to cook for 1 more minute.
In a separate small bowl, lightly beat the 4 egg yolks. Very slowly, pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. This is called tempering and prevents the eggs from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture. Cook for 2 more minutes over medium-low heat, stirring constantly. Do not allow it to boil. Remove from heat and stir in the butter and vanilla extract until fully combined.
To assemble, spread a thin layer of the hot pudding on the bottom of the baking dish. Arrange a single layer of vanilla wafers over the pudding, followed by a layer of sliced bananas. Repeat the layers (pudding, wafers, bananas) two more times, ending with a final layer of pudding on top.
To make the meringue, in a clean, dry bowl, beat the 4 egg whites and cream of tartar with an electric mixer on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar, about a tablespoon at a time, and continue beating until stiff, glossy peaks form.
Immediately spread the meringue over the hot pudding, making sure to seal it to the edges of the dish. This prevents the meringue from shrinking. Create decorative swirls with the back of a spoon.
Bake for 10-12 minutes, or until the meringue is a beautiful golden brown.
Let the pudding cool on a wire rack for 1 hour. Then, cover and refrigerate for at least 4 hours, or preferably overnight, before serving. Chilling is essential for the pudding to set properly and for the flavors to meld.