Time 4h30m Number Of Ingredients 12 Steps:
Add milk and cream to a medium saucepan over medium heat. Bring to a simmer, stirring often. In a medium bowl, whisk together the eggs, sugar, and cornstarch until well blended. Spoon a little of the hot milk over the egg mixtures and whisk well. Repeat with another few spoonfuls of the hot milk, to temper the eggs (bring their temperature up without “scrambling” them). Pour the egg mixture into the saucepan and continue to cook over medium low heat (don’t let it boil) for 5-8 minutes until thickened and coats the back of a spoon. Once thickened, remove from the heat and stir in the butter, vanilla extract and salt. Pour the pudding through a sieve or fine mesh strainer into a container, to remove any lumps and make it silky smooth. Place a piece of plastic wrap directly on top (to prevent a skin from forming on it). Refrigerate for an hour or more, until chilled. Stir well once chilled. To assemble the banana pudding, use a 9 inch square pan, a large bowl, trifle dish or individual dishes. Line the bottom of the pan with vanilla wafers. Top with sliced bananas, then 1/2 of the pudding mixture. Repeat with another layer, and end with a final layer of wafers (whole or crushed into pieces). Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours. Top with fresh whipped cream before serving, if desired.
Time 35m Yield 9 servings. Number Of Ingredients 8 Steps:
In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.
Time 45m Yield 8 servings Number Of Ingredients 8 Steps:
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.
Time 7h20m Yield up to 16 servings (makes 4 to 5 quarts) Number Of Ingredients 6 Steps:
In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight. In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip. With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls. Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs. Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.
Time 1h30m Yield 4 Number Of Ingredients 9 Steps:
In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth. Layer pudding with bananas and vanilla wafers in a serving dish. Chill at least one hour in refrigerator before serving.
Time 10m Yield 1 Number Of Ingredients 5 Steps:
In 5-oz glass, place 1 vanilla wafer cookie. Top with 1/3 of the banana slices, 1 tablespoon of the whipped topping, another vanilla wafer cookie and 1 tablespoon of vanilla pudding. Repeat layers, beginning with banana slices. Top with remaining banana slices and 1 tablespoon whipped topping. Garnish with crushed cookies.
Time 2h30m Number Of Ingredients 8 Steps:
In a large bowl, beat cream cheese until fluffy. Add in condensed milk , dry pudding mix, cold milk, and vanilla and mix until completely combined and smooth. Fold in half of the Cool Whip. Line the bottom of a trifle bowl with vanilla wafers. Top wafers with a layer of sliced bananas. Spread half of pudding mixture on top of bananas. Repeat layers with remaining vanilla wafers, sliced bananas, and pudding. Spread remaining Cool Whip on top. If desired, sprinkle crushed vanilla wafers on top. Chill for 2 hours before serving.
Yield 4 servings Number Of Ingredients 8 Steps:
Place the bananas, egg yolks, sugar, cornstarch, vanilla and milk into a blender and blitz until smooth. Transfer mixture to a saucepan and cook over medium heat until thick stir constantly for about 8-10 minutes. Pour mixture into a heat safe bowl, cover and chill for at least 4 hours To serve, scoop a few spoonfuls of pudding into a serving glass. Add one layer of vanilla wafers, then whipped cream. Repeat. Serve or allow to sit in the fridge for up to 4 hours. Enjoy!
More about “banana pudding tracy recipes”
Number Of Ingredients 5 Steps:
Mix pudding together first, then sour cream, then cool whip. Layer as desired.
