6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
6 ripe bananas
Nilla Vanilla wafers
Whole milk
Sugar
Salt
Large eggs (Room temp)
Cornstarch
Creme of tartar
Vanilla extract
Natural Vanilla bean
Tools you’ll need
9-inch round pie pan, 8 by 8-inch square pan or 10 by 20-inch square pan.
Plastic wrap
Hand mixer
Preparation of ingredients
Eggs
Step 1- Separate 5 egg whites from 5 egg yolks. Add the egg whites into a stainless-steel bowl and add the egg yolks in a separate medium-sized bowl.
Vanilla bean
Step 2- Split one vanilla bean in half with a knife. Glide the knife on the inside of the vanilla bean to remove the black vanilla bean pulp and set aside.
Egg yolk mixture
Step 3- Add 1/2 cup sugar and 1/8 teaspoon salt into the medium-sized bowl with the 5 egg yolks in it. Stir all ingredients vigorously for 1 minute or until the mixture is a pale-yellow color.
Cornstarch mixture
Step 4- Add 2/3 cup whole milk cold and 2 to 3 tablespoons cornstarch into a small bowl. Stir all ingredients with a whisk until combined and set aside.
Heating the milk
Preheat fire to medium heat.
Step 5- Add 2 cups whole milk, Vanilla beans including the black pulp from the vanilla beans and 1 tablespoon vanilla extract into a medium-sized pot. Stir all ingredients with a whisk until combined. Let the milk get hot for 3 to 4 minutes.
Tempering the egg yolks
This prevents the egg yolks from overcooking and curdling.
Step 6- Add the hot milk into the bowl 3 separate times while mixing the egg yolk mixture with a whisk. Add the cornstarch mixture and continue to stir until combined.
Custard
Preheat fire to medium heat.
Step 7- Add the egg yolk mixture into a medium-sized pot. Stir continuously for 4 minutes or until the custard thickens.
Step 8- Pour the custard mixture into a mesh strainer with a medium-sized bowl underneath it. The mesh strainer should have little to no egg particles in it. If the mesh strainer and lots of egg particles and the custard mixture has a strong eggy-like smell, you’ve overcooked your custard and will have to make the custard over again. Discard and contents leftover in the mesh strainer. Place plastic wrap directly on top of the custard. This will prevent that skin from forming on top of the custard. Cover bowl with a lid. Place the custard into your freezer for 1 to 2 hours or until the custard thickens even more.
Meringue
Step 9- Mix the 5 egg whites on high speed in the medium-sized stainless-steel bowl using a hand mixer for 1 minute or until the mixture reaches medium peaks. After 1 minute add 1/3 or 1/2 cup of sugar while mixing at a high speed and continue to mix for 1 minute.
Step 10- Add 1 teaspoon of vanilla extract and 1 teaspoon creme of tartar. Mix on high speed or until the mixture reaches stiff peaks.
Bananas
Note- Between 4 and 6 bananas will be used depending on the size of the bananas and how much room you have.
Step 11- Slice 4 or 6 bananas into 2/16ths of an inch thick slice and place them in a shallow bowl.
Assembling the Banana pudding
Step 12- Line the vanilla wafers on the bottom of the baking pan. Add sliced bananas on top of the vanilla wafers. Add the cooled custard mixture on top of the bananas. Only add enough to cover, careful not to add too much as adding too much will cause you to overfill your baking pan.
Step 13- Add the vanilla wafers on top of the bananas followed by the banana slices once again on top of the vanilla wafers. Pour the custard mixture on top of the banana slices.
Step 14- Add the meringue in small spoonfuls on top of the banana slices. Spread the meringue around the banana pudding as evenly as possible.
Set over broiler to high.
Important note- Check banana pudding every 5 to 10 seconds to ensure the meringue doesn’t burn on the top.
Step 15- Place the banana pudding into the broiler part of your oven for 15 to 30 seconds. Do not leave the banana pudding the oven broiler for too long. Check the banana pudding every 5 to 10 seconds to ensure the meringue doesn’t burn at the top.
Step 16- Remove the banana pudding from the broiler part of your oven. Place into your fridge for 6 to 8 hours or overnight before serving. Keep the banana pudding in your fridge at all times. Serve cold and enjoy!!
YouTube instructional video
