Empty My Fridge
Southern-Style Banana Pudding
Ingredients
- Sugar1 cup
- Flour3 tbsp
- Milk2 ½ cups
- Egg6
- Vanilla2 tsp + 1 box + 1 tsp
- Salt¼ tsp
- Butter2 tbsp
- Banana · sliced4
- Chessmen cookie · plus more for garnish1 packet
- Cream¼ tsp
Instructions
- Day 1: In a saucepan, whisk the sugar and flour together, then gradually stir in the milk.
- Cook over medium heat, stirring constantly, until thickened, 5–7 minutes.
- Whisk the egg yolks in a separate bowl. Slowly whisk in about ½ cup of the hot milk mixture to temper them.
- Return the tempered yolks to the saucepan and cook, stirring, for 2–3 minutes until the pudding thickens further.
- Remove from heat and stir in the vanilla and salt.
- Layer the pudding, sliced bananas, and cookies and wafers in a 9 x 13-inch dish or large bowl, repeating until about 3 layers. Cover and refrigerate overnight.
- Day 2: Preheat the oven to 375°F (190°C).
- Beat the egg whites and cream of tartar on medium speed until foamy, about 5 minutes.
- Gradually add the sugar and beat on high speed until stiff, glossy peaks form, 5–7 minutes. Beat in the vanilla.
- Spread the meringue over the chilled pudding, forming peaks, then lightly toast it with a kitchen torch. Top with more cookies and wafers.
Summarized from Tasty's video. Watch it for the details.
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