When you’re finished, you’ll have three layers. Add 1/3 of the pudding mixture, spread into an even layer, and repeat with the cookies and bananas. Start with an even layer of Nilla Wafers, followed by a banana slice on top of each cookie (or use more bananas and overlap slices if you like). I use a 9×13-inch glass baking dish for my banana pudding, but you could always use a large bowl, a trifle bowl, or individual bowls. Whip your cream until it has stiff peaks. Add the heavy cream, the rest of the half can of sweetened condensed milk, vanilla, and some salt (the salt enhances the sweetness-trust me, it’s a game-changer!) to the large bowl of a stand mixer, fitted with a whisk attachment. Cook over medium heat, while whisking constantly until the pudding becomes thick and bubbly, about 5 minutes or so. Then, while continuing to whisk, gradually add the remaining milk and return the whole thing to the saucepan. Slowly add half of the hot milk mixture into the egg yolk mixture, whisking quickly to prevent the yolks from cooking. In a large bowl, whisk the sugar, cornstarch, ½ teaspoon of salt, egg yolks, and 2 tablespoons of whole milk together until smooth. Heat the milk and half and half in a medium saucepan over medium heat. Bananas-reach for yellow bananas (some spots are fine)įirst, make the from-scratch vanilla pudding.Sweetened condensed milk-this is a key ingredient in this recipe and its richness is one of the things that makes this banana pudding really stand out. Vanilla extract-or use 1 whole vanilla bean instead (scrape the caviar from the pod and add both to the milk as it heats up).a whole egg for the richness they bring to the pudding) It’s less obtrusive and thickens the pudding without making it gummy. Some recipes call for flour, but I prefer the lighter texture of cornstarch. Cornstarch-this is the thickening agent for the pudding.Making banana pudding from scratch is actually very simple, so ditch the packet and reach for these ingredients: I happen to think Nilla Wafers are pretty perfect-especially for dunking in milk as I did as a kid! As they say, the proof is in the pudding. I draw the line at making my own cookies though. The homemade pudding really does make a difference. In this recipe, I swap boxed pudding for a quick and easy homemade recipe with sweetened condensed milk and whipped cream, a la the ever-famous Magnolia Bakery version. Smooth and creamy but with a little cookie crunch. My take on banana pudding is a slightly gussied-up version of the classic I craved as a kid. Some banana pudding recipes are topped with meringue and served warm, while others feature a fluffy cloud of whipped cream and eaten cold. Along with peach cobbler and berry pie, this nostalgic classic instantly transports me back to my childhood. Ditch the pudding packet for this banana pudding recipe from scratch featuring the creamiest homemade vanilla pudding layered with sweetened whipped cream layered with bananas and Nilla Wafers.īanana pudding is easily in my top 3 favorite summer desserts.
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