Gabys Banana Pudding Pudin De Banana De Gabby Food

BANANA PUDDING

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.

GABY'S BANANA PUDDING, PUDIN DE BANANA DE GABBY

Steps:

• In a large bowl or pyrex square dish Gaby lined the bottom with vanilla wafers. She then peeled and sliced the three bananas. She put one slice on top of each cookie. under the watchful eye of her Grandmother Mua
• In the meantime I added 3 cups cold milk in a saucepan and emptied the whole box of vanilla pudding into the milk. With a wisk over a medium flame I began to stir until the mixture began to bubble slowly. You cannot leave the pot. Must watch it does not scorch. Just keep stirring until pudding thickens. As soon as it starts to bubble and boil take off the heat. Set aside to cool about five minutes.
• Now Gaby took a very large cooking spoon and began to spoon the pudding over the cookies and bananas. Next she again took the wafers and put them over the first layer of cookies and bananas. She next added another layer of sliced bananas over the those cookies and spooned another layer of pudding over the cookies and bananas. By this time she had about 10 cookies. she used the last ten over the second layer of pudding and cookies and add her last banana slices and finished spooning the last of the pudding over those cookies and bananas. Of course she followed her gramother's instructions But, she did all the work herself.
• Now Gaby took the whipped topping and took large spoonfuls and covered the whole banana pudding dish. She then took the back of the spoon and kind of swirled all over the top. A little tip from her Grandma Juliann. Gaby finished by putting her pudding in the refrigerator for at least four hours for dessert tonight; but not before taking a picture with her first Banana Pudding. She is one proud little girl. She says she is going to post her pictue and recipe in her Facebook. Reminds me of somebody. Create some memories spend a day with your grandchild or child. They will always remember you. I know I have never forgotten my childhood with my grandmother in the kitchen. Blessings and LOL

PUDIN DE PAN WITH BANANAS

Steps:

• Preheat oven to 375°F Butter or spray with cooking spray a 9x13 glass or ceramic baking pan. Slice two of the bananas into the bottom of the dish. Tear about half the loaf of bread into small pieces over the bananas in the pan. Slice the remaining banana over the bread, and dot with about half of the butter. Tear the remaining bread into the pan, and dot with the remaining butter. In a medium bowl, whisk the eggs with the sugar, then whisk in the milk. Pour the milk mixture over the bread in the pan. Use your hands to gently push the bread mixture down so all the bread is moistened, it does not have to be submerged in the milk. Let stand for about 10 minutes, then bake for 50 to 60 minutes till golden brown on top. The pudding will be a little jiggly in the middle when you take it out of the oven but will set up as it cools slightly.

THE BEST BANANA PUDDING

Steps:

• In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

BANANA PUDDING

Steps:

• Preheat oven to 350. Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat. Whisk in vanilla, salt and butter.
• Make meringue: put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. Transfer to the stand mixer fitted with whisk, and beat until stiff, about 5 to 7 minutes.
• Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. (Reserve remaining Nilla wafers for a child or incident of depression.)
• Pour the custard over the bananas and cookies, then use a spatula to spread the meringue. Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.