BANANA PUDDING WITH MERINGUE
Banana Pudding with Meringue is an old-fashioned southern favorite. Layers of vanilla wafers, banana slices and homemade vanilla pudding are topped with a fluffy, light meringue. It's fantastically sweet and creamy.
Provided by Christin Mahrlig
Categories Dessert
Number Of Ingredients 13
Steps:
- Whisk together sugar, flour, and salt in a medium saucepan with a heavy bottom.
- Add the egg yolks and 1 cup of milk. Whisk until smooth and then whisk in the remaining 2 cups of milk.
- Place over medium heat and cook until it simmers and is thickened. This will take about 10 to 15 minutes. You want to stir it almost constantly during this time. It's ok to take a few quick 5 to 10 second breaks, but you don't want to go much longer than that.
- Once thickened, remove from heat and stir in vanilla and butter.
- Place a layer of Vanilla wafers in the bottom of a 2-quart baking dish. You want to use half of the vanilla wafers.
- Arrange half of the banana slices over the Vanilla wafers.
- Pour half of the pudding mixture over the bananas.
- Repeat layers.
- Preheat oven to 325 degrees.
- To make the meringue, beat the egg whites and cream of tartar with an electric mixer until foamy. Gradually add sugar and keep beating on high speed until stiff peak form. Mix in the vanilla extract.
- Spread the meringue on top of banana pudding, being sure to completely cover the pudding layer. Place on a baking sheet and bake for 12 to 15 minutes or until the meringue is golden brown.Serve warm or chilled.
Nutrition Facts : Calories 416 kcal, ServingSize 1 serving
BANANA PUDDING WITH MERINGUE
The rich pudding is made on the stovetop, poured over the bananas and wafers, topped with meringue, and then baked in the oven. Passed down from my grandmother, it is a unique take on a Southern favorite.
Provided by Laura M.
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.
- In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
- In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.
- Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 695.8 calories, Carbohydrate 127.5 g, Cholesterol 104.2 mg, Fat 18.4 g, Fiber 4.6 g, Protein 9.8 g, SaturatedFat 5.4 g, Sodium 297.8 mg, Sugar 60.3 g
BANANA PUDDING
In her take on the classic Southern dessert, Trisha Yearwood layers a quick homemade vanilla pudding with vanilla wafers and sliced bananas, all topped with toasted meringue. The best part? You can have this 5-star Banana Pudding on the table in less than an hour.
Provided by Trisha Yearwood
Categories dessert
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.
BANANA PUDDING WITH MERINGUE
A classic Southern dessert made extra-special with a fluffy meringue topping.
Provided by Paula Deen
Categories comfort food dessert sweets
Time 10m
Yield 6-8
Number Of Ingredients 10
Steps:
- Mix together 3/4 cup sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens-do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch ovenproof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.
- For the meringue topping, if using:
- Preheat oven to 350 °F. Beat egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.
MAYA ANGELOU'S MAN-WINNING BANANA PUDDING/BANANA PIE W. MERINGUE
I found this recipe in the October 2004 issue of O magazine. I love to cook the recipes of people I greatly admire--in a small way, to share something simple with them! I'm looking forward to trying Abraham Lincoln's favorite cake. This would be good as a banana pie in a zwieback [crushed zwiebacks and melted butter] crust, too, I suspect...
Provided by carrie sheridan
Categories Pie
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a large saucepan, combine 1/2 cup sugar, cornstarch and salt; stir until blended.
- Mix in milk.
- Cook over medium heat, stirring constantly until thickened and boiling; boil 1 minute and remove from heat.
- In a small bowl, whisk egg yolks. Then whisk in about 1/2 cup of the hot custard until blended. Pour yolk mixture back into the saucepan of custard; cook over medium heat, stirring, for 2 minutes.
- Stir in butter and vanilla until blended.
- Place vanilla wafers [these could be crushed in a large bag with a rolling pin] on the bottom of a shallow 2-quart casserole dish.
- Top with layers of banana slices and custard.
- Repeat layering, ending with custard.
- In a large mixing bowl, beat egg whites that are at room temperature with 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
- Spoon meringue over hot custard immediately, making sure the meringue touches the baking dish on all sides (this prevents shrinking).
- Transfer to oven and bake until golden, about 20 minutes.
- Remove pudding from oven and cool 1 hour.
- Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 435.8, Fat 17.1, SaturatedFat 8.6, Cholesterol 314.4, Sodium 221.6, Carbohydrate 58.2, Fiber 2.1, Sugar 37.5, Protein 13.3
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