The New York Times published an editorial in 1878 that is thought to be the first written mention of Southern banana pudding. People have liked this treat ever since. It is a concoction that has stood the test of time and is made with layers of vanilla custard that is creamy, fresh banana slices, and crispy vanilla wafers.
In 1888, Good Housekeeping published a recipe for the dish, which made it famous. It has been a mainstay at Southern events ever since, from informal picnics to fancy holiday dinners. It’s easy to create, has different textures, and people always love it. Let it cool overnight so that the layers can stick together well. This will make sure that the flavor and texture are just right.
They want it to be warm. The person who came up with the dish and wrote the cookbook says, “Others like it the same way I do: nice and cold.” The hardest thing is waiting for it to become absolutely cold.
When your banana pudding is too runny, it’s frequently because the eggs weren’t cooked all the way through. As soon as you add the eggs to the hot liquid, you need to raise the temperature to at least 155 degrees Fahrenheit, and the best way to do this is to bring it to a boil. The pudding will be thicker and the eggs will set properly if you do this. Another approach to make it harder is to put it in the fridge for a few hours, or even better, overnight.
You may stop the bananas from turning brown by gently brushing or spraying them with lemon juice or a similar citrus-based liquid. This not only helps keep the fruit in your dessert from going bad, but it also makes it seem as fresh as possible.
Ingredients
- 1/2 cup of sugar
- ¼ cup of flour
- ¼ teaspoon of salt
- 3 glasses of milk
- Three eggs
- 2.5 milliliters of extract of vanilla
- 1 box Vanilla wafers *about 8 oz
- Four bananas, cut into slices
Directions
Step 1:
Mix the sugar, flour, and salt in a saucepan. Put the mixture in the pot. The milk should be added and whisked in. Continue to boil the mixture over very medium heat until it takes on a frothy consistency and becomes thick.
Step 2:
Please remove it from the fire after it has been cooking for two more minutes at a lower temperature.
Step 3:
The eggs should be whisked in a small bowl, and then a tiny amount of the heated mixture should be added to the bowl. After that, return the egg mixture to the first pot it was in.
Read More: No-Bake Chocolate Oatmeal Cookies Recipe
Step 4:
Bring to a boil and then continue cooking for another two minutes. Following that, add the vanilla extract and allow it to cool for fifteen minutes while stirring it often.
Step 5:
After placing 25 vanilla wafers, please half of the banana slices, and half of the pudding in a square pan with a diameter of roughly 8 inches, the pan should be prepared for baking. Continue piling up.
Step 6:
Place the dish in the refrigerator for at least four hours (or overnight if you are able to), covering it with plastic wrap and allowing it to chill. After that, just before serving, crumbled wafers should be sprinkled on top.
This confection may be modified to align with your tastes by replacing the bananas with a vanilla custard variant or by exchanging graham crackers for wafer bars. Upon the application of the final wafer topping, one may use whipped cream or meringue for an enhanced indulgence. Boxed custard mix may serve as a substitute for homemade custard when time constraints exist, while preserving the classic layered presentation.
