Banana Pudding
This classic banana pudding features a rich, creamy custard base layered with vanilla wafers and fresh banana slices, all crowned with a light and airy meringue topping. It's a comforting dessert that combines delightful textures and sweet flavors, perfect for any gathering.
Equipment
- 1 Saucepan For cooking the pudding base.
- 1 Whisk Essential for smooth pudding and stiff meringue.
- 1 1 1/2-quart Casserole Dish For assembling and baking the pudding.
- 2 Mixing Bowls One for egg yolks, one for egg whites (must be very clean for meringue).
- 1 Spatula For spreading pudding and meringue.
Ingredients
Main
- 4 large eggs
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon plus a pinch salt
- 2 cups whole milk
- 1/2 teaspoon vanilla extract
- 30 to 40 vanilla wafers
- 3 to 4 medium ripe bananas
Instructions
- Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
- In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
- Preheat the oven to 425 degrees F.
- Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
- To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
- Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.
Notes
1. Ensure your egg whites for the meringue are completely free of any yolk or fat, and your mixing bowl is immaculately clean. Any fat will prevent the whites from stiffening properly. Beat gradually, adding sugar slowly, for the best meringue. 2. For the pudding, constant whisking is key to prevent lumps and ensure a smooth, creamy texture. Cook over medium-low heat to avoid scorching. 3. Use ripe but firm bananas; overly soft bananas can turn mushy quickly. Slice them just before layering to minimize browning. 4. Watch the meringue closely while baking, as it can brown very quickly. A light golden color is desirable. Allow the pudding to cool completely, preferably chilling for several hours, before serving for optimal texture and flavor development.