Nilla Banana Pudding Recipe 435 Food

NILLA WAFER BANANA PUDDING

Steps:

• To make the custard, simmer one to two inches of water in a pot over low heat. Place a glass or metal bowl on top of the pot, making sure it doesn't touch the water.
• Add 1/2 cup of sugar, flour, and salt to the bowl.
• Beat in the egg yolks and milk, and stir until the mixture is well-combined.
• Cook the mixture over low heat for 5 minutes, stirring constantly to prevent the milk from burning.
• Remove the bowl from the heat and mix in the vanilla.
• Spread a small amount of the custard at the bottom of a 1 1/2-quart casserole.
• Layer Nilla Wafers on top of the custard. Top with a layer of sliced bananas.
• Pour a third of the custard over the bananas. Continue layering until you get three layers of each component, ending with the custard. Set aside.
• Preheat the oven to 425 degrees Fahrenheit.
• To make the meringue topping, beat the egg whites with a mixer until foamy. Gradually add the remaining 1/4 cup of sugar and beat for 4-5 minutes or until stiff peaks form. You'll know the egg whites are done when they're glossy and they form a firm peak that holds its shape when you lift the beater.
• Spoon over the meringue over the pudding, making sure the entire surface is covered well.
• Bake the pudding for 5 minutes or until the meringue has turned light golden brown.
• Let the pudding cool to room temperature. Chill in the fridge before serving.
• Garnish with banana slices and place Nilla Wafers around the edge of the dish.

ORIGINAL NILLA BANANA PUDDING

Steps:

• Reserve 2 tablespoons sugar. In top of double boiler combine remaining sugar, flour and salt. Beat in 1 whole egg and 3 egg yolks; reserve 3 egg whites. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, 10 min., or until thickened. Remove from heat; stir in vanilla.
• Spoon about 1/2 cup custard onto bottom of 1 1/2-qt. round casserole dish; cover with 8 Nilla wafers. Top with layer of sliced bananas; pour about 2/3 cup custard over bananas. Arrange 10 Nilla wafers around outside edge of dish. Cover with 12 Nilla wafers; top with sliced bananas and 2/3 cup custard. Cover custard with 14 Nilla wafers; top with sliced bananas and remaining custard.
• In small bowl, beat reserved egg whites till stiff but not dry; gradually add reserved 2 tablespoons sugar; beat till mixture forms stiff peaks. Spoon on top of custard, spreading to cover entire surface.
• Bake at 425 degrees for 5 min., or till surface is lightly browned.
• Choice of Garnish: extra banana slices and/or crushed cookie crumbs. Serve warm or chilled.

NILLA WAFERS ORIGINAL BANANA PUDDING

Steps:

• Combine 1/2 cup sugar, flour and salt in top of double boiler.
• Stir in 4 egg yolks and milk; blend well.
• Cook, uncovered, over boiling water, stirring constantly until thickened.
• Reduce heat and cook, stirring occasionally, for 5 minutes.
• Remove from heat; add vanilla.
• Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas.
• Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard.
• Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
• Bake at 425 degrees for 5 minutes or until delicately browned.
• Cool slightly or chill.
• Just before serving, garnish with banana slices, then stand Nilla Wafers upright around edge of dish.

ORIGINAL 'NILLA BANANA PUDDING

Steps:

• MIX 1/2 cup of the sugar, flour and salt in top of double boiler.
• Blend in 3 egg yolks and milk.
• Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly.
• Remove from heat; stir in vanilla.
• RESERVE 10 of the wafers for garnish.
• Spread small amount of custard on bottom of 1-1/2-quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas.
• Pour about 1/3 of the remaining custard over bananas.
• Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
• BEAT egg whites on high speed of electric mixer until soft peaks form.
• Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
• Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge.
• BAKE at 350°F for 15 to 20 minutes or until lightly browned.
• Cool slightly or refrigerate several hours until chilled.
• Top with reserved wafers just before serving.
• Garnish with additional banana slices, if desired.

VANILLA-BANANA PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to whisk until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• One hour before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in 3/4 of the sliced bananas. Cover with plastic wrap and refrigerate for 1 hour. Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices.

ORIGINAL NILLA BANANA PUDDING

Steps:

• 1. Mix 1/2 cup sugar, flour, salt in top of double boiler. Blend in 3 egg yolks and milk. Cook uncovered over boiling water, stirring constantly for 10-12 minutes or until thickened. Remove from heat; stir in vanilla.
• 2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of a 1 1/2 quart casserole. Cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers each, ending with custard.
• 3. Beat egg whites until soft peaks form and gradually add remaining 1/4 cup of sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover the entire surface and sealing well to edges.
• 4. Bake at 350 in top half of the oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices before serving.

SUPER EASY BANANA MINI NILLA SOUTHERN PUDDING

Steps:

• 1. Wisk pudding and milk together for 2 minutes then let sit for 3 minutes.
• 2. Mix 1/2 of Cool Whip with pudding.
• 3. Layer: wafers, banana, cool whip, pudding--into 4 layers.
• 4. Chill at least 1 hour.