Old Fashioned Cooked Banana Pudding Food

OLD FASHIONED BANANA PUDDING

Steps:

• Mix sugar and eggs together.
• Add salt, cornstarch, and milk.
• Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
• Remove from heat; add vanilla and mix well.
• In serving bowl, layer the wafers, bananas, and the pudding.

OLD-FASHIONED BANANA PUDDING

Steps:

• Mix flour and salt in a large sauce pan.
• Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat.
• Stir in vanilla.
• Layer enough banana slices to cover the bottom of a 2 quart casserole dish.
• Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
• Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
• Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
• Beat the egg whites at high speed with a mixer until they foam.
• Add the sugar gradually, and keep beating until stiff peaks form.
• Spread this over the top of the pudding, forming a seal to the edges.
• Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.
• Allow to cool 30 minutes before serving.
• Refrigerate unused portions.

OLD-FASHIONED BANANA PUDDING

Steps:

• Preheat oven to 375°F. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.
• Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.
• Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form, about 5 minutes. Spread meringue over pudding, sealing to edge of dish.
• Bake at 375°F for 7 to 9 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.

OLD-FASHIONED BANANA PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
• Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
• Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
• In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
• Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.

GRANDMA'S BANANA PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl.
• Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more.
• Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding.
• Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding.
• Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.

OLD-FASHIONED BANANA PUDDING

Steps:

• In a saucepan, combine sugar and flour. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes. Stir a small amount into eggs; return to pan and mix well. cook and stir over medium heat for 2-4 minutes. Remove from the heat; add butter, vanilla, bananas and peanuts. Pour into dishes. Chill.

NEE'S OLD TIMEY COOKED BANANA PUDDING

Steps:

• In the top of a double boiler, combing the first three ingredients and mix well.
• Gradually add the milk and stir until well blended.
• Bring the water in the bottom of your double boiler to a rolling boil, then reduce the heat to low and cook the sugar/flour/milk mixture until it thickens;stirring constantly so that it does not stick or burn.
• In a separate bowl, beat the egg yolks until thick and light yellow.
• Taking about 1/2 cup of the hot flour/sugar/milk mixture, "temper" it by adding some of it to the beaten egg yolks; stir well.
• Add the egg mixture back in to the sugar/flour/milk mixture and continue to cook over low heat, stirring constantly, until mixture becomes desired thickness.
• Remove this from the heat and add the first 1 1/2 teaspoons of vanilla flavoring.
• In an ungreased 3 quart baking dish, layer 1/4 of the vanilla wafers.
• Peel and slice one banana and layer it over the wafers.
• Pour 1/4 cup of the pudding mixture over the bananas.
• Repeat this three more times using the wafers, then bananas, then pudding mixture.
• In a small bowl, beat the egg whites at high speed until they become foamy.
• Gradually add the 1/4 cup sugar about a tablespoon at a time until soft peaks form in the meringue (this takes 3-4 minute to allow time for the sugar to dissolve).
• Add the 1/2 teaspoons vanilla and beat well.
• Spread the meringue over the pudding making sure to get it all the way to the edges of the pan to "seal" it.
• Bake, uncovered at 350 degrees for 20-25 minutes.

GRANDMA RENE'S OLD-FASHIONED BANANA PUDDING

Steps:

• In a saucepan or double-boiler, mix the sugar, flour, salt, milk, egg yolks and whole egg. Cook over moderate heat, stirring constantly to bring up to a good temperature. Slowly increase heat until mixture thickens and bubbles and becomes thick. It will coat the back of a wooden spoon and when you draw your finger down the middle of the back of the spoon, the separation remains.
• Remove from heat and add vanilla and lemon oil or zest if using.
• Slice bananas 1/4" to 1/2" thick, whatever your preference.
• Use a 2 quart souffle dish or 10-inch pie plate. Layer vanilla wafers on bottom. Top with some bananas, followed by the custard. Repeat until all the custard is used. Finish with custard and wafers pressed down into it.
• Preheat oven to 350.
• MERINGUE:.
• Take room temperature egg whites and add cream of tartar and pinch of salt. Beat til foamy. As volume increases, slowly add sugar. Whip til glossy but not dry. Stop mixer and add vanilla. Whip til incorporated and meringue stands in stiff peaks but it not dry. Meringue should still have a nice sheen to it.
• Dump meringue on top of prepared banana pudding mixture and spread out to the edges and seal to the edge using a spatula. Sealing is important as the meringue will shrink from the edges if you don't.
• Bake in a 350 oven for 8-10 minutes, til golden brown. If you've tall peaks, watch closely for browning of the tips. They can brown really fast.
• Remove from oven and cool on countertop. Serve warm or put in refrigerator when completely cool to keep meringue from sweating.