Classic Southern Banana Pudding with Homemade Custard
User Reviews
5
Classic Southern Banana Pudding with Homemade Custard
Description
Classic Southern Banana Pudding with Homemade Custard is a layered dessert featuring a creamy custard base made with egg yolks, milk, flour, and sugar cooked gently over boiling water. Layers of vanilla wafers and sliced ripe bananas alternate with the rich custard, creating a blend of textures. The pudding is finished with a meringue topping made by whipping egg whites with sugar to stiff peaks, which is spooned over and spread evenly before baking or setting. The custard’s smooth texture complements the softness of the bananas and the gentle crunch of the wafers.
The flavors are mild and comforting, characterized by vanilla and the natural sweetness of ripe bananas. The meringue topping provides a light, delicate sweetness, balancing the denser custard beneath. This layered dessert can be served chilled or slightly warm as a traditional Southern treat.
Leftovers should be covered and refrigerated for 2 to 3 days, but the pudding is not suitable for freezing to preserve the texture of the custard and meringue. Preparing the custard slowly and carefully is important to avoid curdling and to achieve the right thickness for the layers.
Ingredients
- ¾ cup sugar divided
- ⅓ cup all-purpose flour
- salt dash
- 3 egg separated
- 2 cups milk
- ½ teaspoon vanilla extract
- 45 vanilla wafers divided
- 5 banana sliced (about 3 1/2 cups), divided, ripe
Instructions
- Preheat the oven to 350 degrees.
- Mix 1/2 cup sugar, flour and salt in top pan of a double boiler. Into the sugar and flour, blend 3 egg yolks and the milk.1/2 cup sugar, 1/3 cup all-purpose flour, dash salt, 3 egg yolks, 2 cups milk
- Cook while stirring constantly over gently boiling water for about 6-8 minutes or until thickened.
- Remove the pan from the heat and stir in the vanilla.
- Spread a small amount of the custard on the bottom of a 1 1/2-quart casserole or other oven-safe dish. Make a layer of wafers and top the wafers with a layer of sliced bananas. Pour about 1/3 of the custard over the bananas.
- Make two more layers of wafers, bananas and custard for a total of 3 layers, ending with custard.
- Beat the egg whites until soft peaks form.3 egg whites
- Slowly add the remaining 1/4 cup sugar and beat until the meringue is stiff but not dry.1/4 cup sugar
- Spoon the meringue on top of the pudding, spreading evenly to cover the entire surface and sealing to the edges of the casserole dish.
- Bake in the top half of the oven for 15 to 20 minutes or until the meringue is golden.
- Cool slightly or refrigerate until serving.
- Garnish servings with additional wafers and banana slices if desired.
Notes
- Store leftovers covered in the refrigerator and consume within 2 to 3 days for best quality.
- This pudding does not freeze well, so avoid freezing to maintain texture and flavor.
- Slow and consistent stirring of the custard during cooking helps prevent curdling and ensures smoothness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 374kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 183mg | 8% |
| Potassium | 413mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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