![]() ![]() Bake until golden brown, 12 to 15 minutes. Spoon one-third of pudding mixture over banana. Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Cook over medium heat 8 minutes or until thick, stirring constantly. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Combine flour and salt in a medium saucepan. US Customary 2 1/2 cups whole milk 1/2 cup heavy cream 1 egg, at room temperature 2 egg yolks, at room temperature cup sugar 4 1/2 tablespoons cornstarch 4 tablespoons butter, chopped 3 teaspoons vanilla extract teaspoon salt 1 box Nilla wafers 4 large bananas, sliced. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. ingredients 3 cup all-purpose flour 1 dash salt 2 12 cups milk 1 (14 ounce) can sweetened condensed milk 2 egg yolks 2 teaspoons vanilla extract 3 cups. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Bring the egg whites to room temperature. Position a rack in the upper third of the oven, and preheat to 350 degrees F. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Place bananas and Vanilla Wafers in a single layer, alternating between the two in a. Instead of buying a box mix make banana pudding from scratch with only milk, eggs, flour, sugar, vanilla and bananas. Remove from the heat and whisk in the butter and vanilla. Spoon vanilla pudding on top, smoothing with an offset spatula. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Reduce the heat to medium-low, and let the mixture come to a simmer. Cook over medium heat, whisking constantly, until the mixture boils. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Whisk in the egg yolks and the remaining 1/2 cup milk. Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Add sugar and continue beating on high speed until stiff peaks form. Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Repeat layers with remaining bananas, wafers, and pudding. Carolyns Classic Banana Pudding Cooking With Carolyn Copyright 2014 by Cooking With Carolyn Yield: 12 to 14 Servings Ingredients 5 Cups Whole Milk. Serve immediately or cover with plastic wrap and place in the fridge the banana pudding is best 2 days after. Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming. Layer a portion of banana slices over the wafers and cover with pudding. In a trifle bowl or baking dish, add 1/3 of chocolate banana pudding, cookies, and banana slices repeat and finish the last layer with banana slices, whipped cream, crumbled wafers, and grated chocolate. ![]()
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