Original Southern Recipe For Banana Pudding Food

AUTHENTIC SOUTHERN BANANA PUDDING

Steps:

• Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.
• Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.
• Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.
• Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top.

SOUTHERN BANANA PUDDING

Steps:

• Preheat oven to 350°. In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from heat. Stir a small amount of hot milk filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat; gently stir in butter and vanilla. , In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, bananas and filling. Repeat layers twice., For meringue, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of dish. Bake until meringue is golden, 12-15 minutes. Cool on a wire rack 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

REAL "DOWN HOME" SOUTHERN BANANA PUDDING

Steps:

• BANANA-WAFER PREPARATION:.
• Preheat oven to 350 degrees F.
• Slice the bananas crosswise into 1/4" thick round slices.
• In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
• On top of the layer of wafers, place one layer of bananas. Repeat, alternating a layer of wafers and a layer of banana slices until the bowl or dish is filled to within 1/4 to 1/2-inch below the rim.
• THE FILLING:.
• Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
• Combine evaporated milk and water.
• In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
• Mix in milk slowly, stirring constantly.
• Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
• As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable.
• Remove from heat.
• Stir in vanilla extract.
• Immediately pour over wafer-banana layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
• THE MERINGUE:.
• TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
• TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
• Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
• Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
• Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
• Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
• Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
• Banana pudding's flavor is best the day after it is made.
• 9 Servings.

DOWN SOUTH BANANA PUDDING

Steps:

• Mix together the sugar, egg yolks, flour and milk. Sitr over medium heat until boiling. Remove from heat and add vanilla.
• Layer the bottom of a 2-quart dish with half of the vanilla wafers.
• Top with half of the sliced bananas.
• Pour half of the pudding over top.
• Repeat layers: vanilla wafers, bananas, then pudding.
• Refrigerate for 1 hour. Serve topped with whipped topping.