The pudding of this banana is serious. Our recipe contains homemade vanilla pudding, fresh bananas and vanilla waffes for classic desserts, which are both nostalgic and delicious.
I’m glad I finally share my favorite homemade banana pudding recipe with you. Richard helped us with this one, and I love how it turned out. It is creamy, rich and not very sweet.
It is made almost entirely from scratch and has the most delicious homemade vanilla pudding I’ve tried. BootyThe secret is butter at the end.) For another banana dessert Try our banana cream pieAuthority
The main components
- Bananas. Use a mature, strong banana for that. Softened or brown banana is left better banana breadA number
- Vanilla Pancakes. I use Nilla Wafers purchased in the store for this recipe. We work on a homemade vanilla donut to share, but still need to be perfect.
- Egg yolk. The three egg yolks are the basis of our creamy vanilla pudding.
- Sugar and corn. I use a simple granulated or cane sugar. Cornstarch helps condense our pudding.
- Milk. Use all the milk for the best taste.
- Vanilla. I use vanilla extract, although vanilla bean paste or newly available land will be large.
How to make banana pudding
Pudding of Homemade Banana is Easier for Real Homemade Vanilla Pudding Than You Think. Most of the time will make the pudding, which is quite simple.
You will start egg yolk, sugar, corn and make some milk in a bowl. Then light a few milk stones until it starts simmer.
Now, while breathing, slowly pour hot milk into the mixture of egg yolk. This is called a mess that mainly lifts the egg temperature not to be unpleased, but remain smooth and smooth.
Continue to shake in hot milk, and when the egg mixture is also hot, fill everything in a saucepan and warm up medium heat. When it warms up, shake the mixture to make sure it does not stay below or to the parties.
After a few minutes, it will start to be like a thin pudding. To enclose, the composites will leave traces in the pudding. Another check is that a spoon dip into it and pull your finger through it. If the trail is left to put, you have a pudding. When it happens, you will be pouring with a salt butter that makes the pudding grossly delicious and creamy.
At the moment, you want to fill the pudding (still hot) on the layers of bananas and vanilla cookies. Then shake the pan to get pudding in all nails and cranes. Let this cool at room temperature and then refrigerator (preferably overnight).
When you are ready to serve, enjoy, or add some whipped cream above and crumples more on cookies. It’s so good !!!
Perfect banana pudding
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Preparation
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This banana pudding recipe tastes so incredibly good. It’s almost made of completely zero, exception with vanilla cookies. Packed vanilla pudding is super common for banana pudding, but fresh homemade vanilla pudding tastes much better. Yourself is relatively easy too. The final step of this recipe allows banana pudding to sit in a night fridge. If you can’t wait all 8 hours, wait as long as you can serve.
9 maintenance (small)
You will need
5 Middle Banana
1 (11oz) Box Vanilla Symbol, Nilla Wafers
4 large egg yolk
3/4 cup (150 g) Sugar
2 tablespoons (16 g) corn
3 cups (709 ml) whole milk, divided
1 ½ Teaspoon vanilla extract
4 tablespoons (56 g) salted butter
Fresh whipped creamRequired to serve
Directions:
- Prepare vanilla pudding
1Find a 2-quarten dish at least 2 inches deep. This recipe is perfect for 8 × 8 inch square dishes. Feel free to use another shaped dish, but keep some extra banana and cookies on hand to fill it.
2Together in a medium mixing bowl, pour the egg yolk, corn, sugar and 1/2 cup milk. Don’t worry if the mixture is a little gut at this stage.
BookletPour the remaining 2 ½ cups of milk into a medium saucepan. Heat it on average high heat until it just begins to cook, then turn off the heat.
ThreeWhen asking, heat 1/2 cup of hot milk in a mixture of egg yolk. Add 1/2 cup and repeat until the egg mixture is hot (whispering all the time).
5Pour the heated egg mixture with hot milk left in the boiler.
6 years oldAdd vanilla. Turn off the heat medium and cook, constantly whisper until pudding thickens. This should last 3 to 4 minutes. Be sure to scratch the bottom of the basket to prevent sticky and burns. To check that the pudding is ready to immerse a spoon in it. If the coat is the back and the line drawn with a finger, it stays a few seconds thick enough.
HaRemove the basket from heat. Kiss in butter until it is completely melted and mixed in pudding.
- Collect the layers
1Start tuning vanilla waffles and banana pieces in your prepared dish. Aim for at least 2 layers of each, ceasing 1/2 inches above for pudding. Place the bottom layer of cookies at the bottom and the top layer of cookies on the flat side of the flat side.
2Pour hot pudding around the Cookie and Banana Stripes.
BookletSpill gently and bend the dish to help the flow of pudding down and around all layers. You will see that air bubbles are rising. It’s a good sign. Continue to shine about 3 minutes, pudding reaches the floor.
ThreeLet the pudding cool at room temperature on the counter, then cover and refrigerate until it is thoroughly freezing, preferably overnight.
5After serving your banana pudding with whipped cream, with extra banana pieces and brittle cookies.
Adam and Junny tips
- The best dish. This recipe is perfect for at least 2 inches deep (2-quaded dish) in an 8 × 8-inch square dish. Feel free to use another shaped dish, but keep some extra banana and cookies on hand to fill it.
- Serving: I love to eliminate this fresh, Homemade whipped cream and crushed vanilla cookies. Old school recipes add a layer of meringue that is lovely. You can also serve it from the fridge without adding anything else (is amazing).
- Storage: Freeze banana pudding up to 3 days.
- Vanilla Pancakes. You are more likely to leave some cookies, but you can break them and scatter them on top when serving them. I prefer to be too much than not enough. I use about 20 cookies on each layer, my dish fits 3 layers.
- Salted butter. If you have untreated butter, add 1/8 teaspoon of thin sea salt in butter.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1/9 of the recipes, small maintenance
Compound
Scintend
366
Compound
Total fat
14.4 g
Compound
Saturated fat
7 g
Compound
Cholesterol
103.9 mg
Compound
Sodium
180.7 mg
Compound
Carbohydrate
55.8 g
Compound
Dietary fiber
2.1 g
Compound
General sugar
36.8 g
Compound
Protein
5.5 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
