Southern Banana Pudding Recipe
You can't tailgate down south without this delicious and easy to make Southern Banana Pudding Recipe!
For the Custard:
- 4 cups of whole milk
- 1/3 cup of flour
- 2/3 cup of Bob's Red Mill r Cane Sugar
- 4 egg yolks
- 1 tablespoons of vanilla extract
- 1 box of vanilla wafers
- 5 ripe bananas thinly sliced
For the Meringue:
- 4 egg whites
- 1/4 teaspoon of cream of tartar
- 1/3 cup of Bob's Red Mill r Cane Sugar
For the Whipped Cream:
- 2 cups of heavy whipping cream
- 1/2 cup of Bob's Red Mill r Cane Sugar
- 1 teaspoon of vanilla extract.
For the Custard: In a medium pot over medium heat scald the milk and slowly whisk in the flour making sure there are no clump. Next, whisk in the sugar and the egg yolks slowly. Turn the heat up while continuing to whisk until it becomes very thick. Finish by whisking in the vanilla and then cool to room temperature. Set aside.
For the Meringue: In a standing mixer with the whisk attachment on high speed whisk the egg whites, cream of tartar and sugar until stiff peaks are formed and set aside.
For the Whipped Cream: In a standing mixer with the whisk attachment on high speed whisk the heavy whipping cream, sugar and vanilla until stiff peaks are formed and keep cool.
Preheat the oven to 350°
Layer a casserole dish with: custard, vanilla wafers, bananas and custard, and repeat the process one more time. Top off with some crumbled vanilla wafers and bake in the oven for 15 minutes.
Next, remove the pudding from the oven and top off with the meringue spreading it over the pudding to completely cover and return it to the oven to bake for 15 more minutes or until browned on top.
Cool the banana pudding completely before serving with fresh whipped cream.
Calories: 662kcal | Carbohydrates: 63g | Protein: 16g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 255mg | Sodium: 145mg | Potassium: 733mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1665IU | Vitamin C: 9mg | Calcium: 258mg | Iron: 2.4mg