Old Fashioned Southern Banana Pudding. Homemade from scratch. This is the one grandma used to make. Never from a box, all homemade!
Get the recipe here:
Ingredients:
2 1/2 cups sugar
2 – 12 oz. cans evaporated milk
6 Tbsps. AP Flour
4 egg yolks, well beaten
4 Tbsp. butter
1 tsp. vanilla
5 bananas
1 box Nilla Wafers
Directions:
1. Combine sugar, milk and flour over medium heat. Continue stirring until thick enough to coat the back of a spoon. Be sure to keep stirring so the mixture doesn’t burn or stick. (About 20 minutes or so.)
2. Slowly add the egg yolks to the milk mixture. Stir constantly. Add the yolks 1 – 2 Tbsp. at a time.
3. Remove completely from heat. Stir in butter and vanilla.
4. In a separate dish begin assembling the banana pudding. (9 x 13 dish is recommended).
5. Assemble in the following order ending with Nilla Wafers on top:
Custard – wafers – bananas – REPEAT
6. Cover and chill. Overnight is best, but at least 3 -4 hours.
7. Top with whipped cream and crushed Nilla Wafers.
8. Try to eat at least 1 piece before it’s gone!
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I can’t understand you separating the egg yolk to make a meringue, I don’t separate my eggs at all I’ve been doing it the same way for years and it’s so delicious it doesn’t take anything away I do temper my eggs,
I could watch you cook all day!
Chef Lorious, mines didn’t thicken like that what did I do wrong, because I made the banana pudding but it hasn’t set yet still a little runny
Any one know at what temp to heat,? Ring to a boil then turn down or cook slow med heat??????HELP?