Try this Banana Pudding recipe, or contribute your own.
Suggest a better descriptionAdd 3 cups of milk to a medium saucepan. Place over LOW heat on your stovetop.
Slowly add flour, whisking continually to avoid lumps.
Slowly stir in 1/2 cup of sugar, whisking continually until fully dissolved.
Use a fork and break up the egg yolks.
Slowly add the egg yolks to the saucepan, whisking continually to avoid making scrambled eggs. It's very important to stay with the cooking process at this point. Keep stirring.
Increase the heat gradually up to about medium as you constantly whisk the pudding mixture.
Using a candy thermometer, bring the mixture up to 170 degrees. Continue to stir it constantly as it thickens. When it reaches 170 degrees, remove from heat but continue to stir.
Add the teaspoon of Vanilla Extract and continue to stir off and on as it cools down. The mixture must cool down before you begin to assemble the banana pudding.
When fairly cool, spread a light layer of the pudding in a casserole dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 44 | ||
Calories from Fat: 26 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 107.3mg | 33 % | |
Sodium 4667.6mg | 161 % | |
Potassium 57mg | 2 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.8g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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