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#Banana pudding recipe from scratch free

Stirring constantly cook over medium heat until thick and bubbly, about 8-10 minutes.

While whisking pour the tempered yolks into the pan with the remaining hot milk.

Slowly pour 1 cup of the hot milk into the egg yolk mixture, whisking until combined to temper the egg yolks.

In a saucepan over medium heat, heat milk stirring constantly until bubbles begin to form around edges of the pan.

Beat egg yolks, ¼ cup banana, sugar and dry ingredients to combine.

Vanilla wafers- classic vanilla cookies, graham crackers or shortbread cookies add crunch to the final served dish.

You want the banana to be ripe enough to easily turn into a paste, but not too ripe that it smells sour or is mushy.

Ripe banana – the best part of this recipe (aside from the absolute freaking deliciousness) is that it helps prevent food waste by saving ripe bananas from ending up in the trash, just like my Banana Bread, Banana Chiffon Cake, Strawberry Banana Protein Muffins and Bananas Spring Rolls with Rum Sauce.

I’ve tried to substitute with rum or leave out the vanilla and it’s just not the same without it.

Vanilla extract – or vanilla powder or paste really adds the right flavor to compliment the banana.

Butter– whisked into the cooked pudding butter adds a rich flavor and glossy sheen.

#Banana pudding recipe from scratch free

Feel free to reduce the amount of sugar or replace with your favorite sugar alternative. Sugar – fresh banana and granulated sugar bring the sweetness necessary to classify this custard as dessert.Or, save them to make baked banana pudding with meringue topping. Eggs – egg yolks only, save egg whites for another use ( perfect macaron cookies perhaps?).Flour – substitute cornstarch for a gluten free alternative (using half the amount of cornstarch).You can even use coconut milk for a tropical coconut banana flavored pudding! Or substitute cream or cream mixed with 2% milk. Milk – use whole milk for a creamy and light pudding.Serve warm or chilled.Banana pudding ingredients are simple and can be found in most households without having to run out and purchase anything special – my favorite kind of recipe! Bake until golden brown, 12 to 15 minutes. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Bring the egg whites to room temperature. Position a rack in the upper third of the oven, and preheat to 350 degrees F. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers.

Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Remove from the heat and whisk in the butter and vanilla. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Reduce the heat to medium-low, and let the mixture come to a simmer. Cook over medium heat, whisking constantly, until the mixture boils. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Whisk in the egg yolks and the remaining 1/2 cup milk. Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.