Thursday, July 4, 2013

Homemade Banana Pudding

-1 box of vanilla wafers
-2 bananas (more if small)

Pudding Ingredients:
-4 egg yolks
-2/3 C AP Flour
-Pinch of salt
-5 C milk (I used whole)
-2 Cans sweetened condensed milk
-1 tsp vanilla extract
-1 tsp banana extract

Mix flour, salt, milk, and sweetened condensed milk together.  Put in a large saucepan over medium heat.  While it starts to heat, use a fork to whip the egg yolks in a bowl. Stir the pudding base nearly continuously.

Once you have the yolks mixed and the pudding base is starting to get hot, add a small amount (tablespoon or so) to the eggs and stir vigorously.  Keep doing this to temper the eggs so that they will not scramble.

When you have added enough to heat them up close to the base temperature, add them to the base while stirring.

Continue to cook on medium heat until it reaches desired thickness. Remove from heat and add in extracts. Chill overnight.

Now, my pudding took a little longer than expected to come to the thickness I wanted because I used one can of SCM and one substitute (1 can evaporated milk plus 1.25 C sugar).  If you are using two SCM, it may thicken faster since it will be somewhat more thick to begin with.

To make the banana pudding dessert, get a glass 9x13 baking dish.  Put a layer of the pudding on the bottom (using approximately half or a little less).  Add a layer of vanilla wafers and banana slices.  Top with remainder of pudding, and line the edges of the pan with wafer cookies (I broke mine in half for the top).  Top with a whipped topping if you like, or crush up more wafers and sprinkle on top.

I hit mine with the tiniest dash of nutmeg.

Happy crafting! Pin It Now!

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