Homemade Banana Pudding
Layers of banana, vanilla wafers, and from-scratch custard make a chilled pudding. The meringue is heated to a safe temperature before whipping.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: About 2 hrs 35 mins with chilling
- Yield: 10 1x
- Cuisine: American
Ingredients
Scale
- 6 large eggs (separated and room temperature (reserve whites))
- 2/3 cup granulated sugar
- ½ teaspoon kosher salt
- 4 tablespoons cornstarch
- 4 cups milk (divided)
- 2 tablespoon unsalted butter (cold)
- 4 teaspoons vanilla extract
- 6 reserved egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 1 box vanilla wafer cookies (plus extra for garnish)
- 6 large ripe bananas (cut into ½ inch slices)
Instructions
- Whisk the yolks with part of the sugar. Make a slurry with cornstarch and a little milk; heat the remaining milk, sugar, and salt until steaming.
- Slowly temper the yolks with hot milk, return to the pan, add the slurry, and whisk until the custard thickens and is fully cooked. Stir in butter and vanilla; cover the surface and chill at least 2 hours.
- For a cooked meringue, whisk the reserved whites with the second sugar portion over a pan of simmering water until the mixture reaches 160°F. Remove from heat, add cream of tartar, whip to stiff peaks, and mix in vanilla.
- Layer vanilla wafers, sliced bananas, and custard twice in a dish. Spread on the meringue; brown the top lightly with a kitchen torch if desired. Keep chilled until serving.
Find it online: https://recipenly.com/homemade-banana-pudding-recipe/