Mississippi Banana Pudding
Everyone is familiar with the Banana Pudding picture on the box of vanilla wafers. However, I have searched the web and ordered banana pudding in restaurants. They all fall short of the banana pudding mom made on the farm. It's a diet buster, so make it for special occasions and just have a little taste (if you can). There are no shortcuts, so be patient because its worth it."My first time trying my hand at a banana pudding I've heard so many horror stories but I finally gave it a go and I am absolutely floored at how good this is! I followed the recipe to the T and it came out perfect! The only thing I would change would be to make some more! " - PhaRozen1906
Yield: 12 Ready in 1 hours, 30 minutes
111 people trying soon
|8 egg yolks|
|2 1/2 canscarnation milk|
|2 stickssalted butter|
|1/2 teaspoonvanilla extract|
|1/2 teaspoonbanana extract|
|75 NILLA Wafers; (approximately)|
|5 ripe bananas; sliced (about 3 1/2 cups), divided|
|1 extra NILLA Wafers; for garnish|
|4 eggs whites|
|1 cream of tartar; (optional) pinch|
Mississippi Banana Pudding Preparation
Beat egg yolks until stiff with a mixer. In a large pot, heat carnation milk over medium heat. While stirring, add one tablespoon of the hot milk to the egg yolks and stir to incorporate. Add another tablespoon and stir. Repeat again. Then add 2 tablespoons to the yolks and stir. Repeat.
Slowly stir the egg yolk mixture into the milk. Add 3/4 cups sugar and stir continuously, ensuring the mixture does not stick to the bottom. Add both sticks of butter.
Continuously stir the mixture until the butter melts and the mixture coats the back of the spoon. Add both the vanilla and banana extracts. Remove from heat and set aside.
Place 3 tablespoons of the pudding in the bottom of a 2 quart glass dish. Place a layer of nilla wafers over the custard and then a layer of bananas. Add enough custard to cover the bananas. Repeat twice more. Pour the remaining custard on top. Neatly stand more nilla wafers around the edge of the dish.
Beat egg whites until soft peaks form. Add cream of tartar and 1/4 cup sugar. Beat until barely stiff. Spread evenly on top of pudding.
Place in the oven, under the broiler until golden brown (watch it carefully). Refrigerate until completely cool or overnight.
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