Ep. 453: Banana Pudding | How To Make Southern Banana Pudding 🍌

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds richness with fewer calories.

vanilla pudding mix

🥗Healthier: homemade custard

💰Cheaper: instant pudding

Homemade custard enhances flavor without preservatives.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

vanilla extract

🥗Healthier: almond extract

💰Cheaper: imitation vanilla

Almond extract provides a different but pleasant flavor.

Heat a large pot over medium low heat.

Add 2 cups of evaporated milk, 2/3 cup of white sugar, 3 tablespoons of all-purpose flour, and 1/4 teaspoon of salt to the pot.

Whisk the mixture until well incorporated and heat through.

Once the milk is hot, take 3 jumbo egg yolks and temper them by pouring a layer of the hot milk into the eggs and whisking until well incorporated.

Pour the tempered egg mixture back into the pot with the milk and whisk.

Cook the mixture until it thickens, then remove it from the heat.

Add 2 tablespoons of unsalted butter, 1 teaspoon of pure vanilla extract, and 1 teaspoon of pure banana extract to the pudding and stir until the butter melts.

Pour the pudding into a bowl, cover with plastic wrap to prevent a skin from forming, and refrigerate for 2 hours.

Prepare a square pan for layering the banana pudding.

Slice 3 ripe bananas and set aside.

Layer vanilla wafers in the bottom of the pan, followed by a layer of sliced bananas, and then a layer of pudding. Repeat the process until all ingredients are used.

Dollop fresh whipped cream on top and smooth it out.

Sprinkle crushed vanilla wafers on top for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens