Mississippi Banana Pudding

Mississippi Banana Pudding

Ready in 1 hour

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

Top-ranked recipe named "Mississippi Banana Pudding"

4.6 avg, 8 review(s) 100% would make again

Ingredients

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8 egg yolks
2 1/2 cans carnation milk
3/4 cups Sugar
2 sticks salted butter
1/2 teaspoon vanilla extract
1/2 teaspoon banana extract
75 NILLA Wafers; (approximately)
5 ripe bananas; sliced (about 3 1/2 cups), divided
1 extra NILLA Wafers; for garnish
4 eggs whites
1/4 cup Sugar
1 cream of tartar; (optional) pinch

Original recipe makes 12

Servings  

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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Calories Per Serving: 321 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Mississippi Banana Pudding

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Pudding looked and tasted great, but please, please, use either cup or ounce measurement, rather than can measurement on the Carnation milk. There are two sizes. And believe me, it doesn't work right if you pick the wrong size can.
serenarother 1 year ago
This was a great dish. Not too sweet
melliestyle 2 years ago
Use carnation's evaporated milk, the big can. It's a 12 oz can I think.
ltn 2 years ago
I want to make this but what kind of milk and what size cans?
alee123107 2 years ago
This was my first time to make it. The instructions were great and taste is dead on!
CleanMama87 2 years ago
I've desired a long time to find someone to make Banana Pudding the way my mom did. Prior to preparing I purchased at a local restaurant until. My son & I felt it taste far better. THE COOKING DAD
atlrazorback 2 years ago
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 2 years ago
Its very easy for this pudding to curdle, so make sure to continuously stir the pudding. If the pudding starts to curdle, put it in the blender and pulse a few times. [I posted this recipe.]
ltn 4 years ago
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