Baked 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.

Separate the egg whites and yolks from 8 eggs, placing the yolks in a pot.

Add 3/4 cups of white sugar, 1 teaspoon of salt, and 2/3 cups of all-purpose flour to the pot with egg yolks.

Add 2 cups of milk to the pot and mix with a whisk until there are no dry lumps of flour.

Incorporate another 2 cups of milk into the mixture for easier mixing.

Place the pot over medium heat and stir occasionally to prevent the eggs from scrambling.

Once the custard starts simmering and thickening, continue stirring until it reaches a thick consistency.

Turn off the heat and add 1 tablespoon of vanilla extract and 2 tablespoons of cold butter, mixing until the butter is melted and incorporated.

Set the custard aside to cool.

Prepare 6 ripe bananas by cutting them into medallions, discarding any overly brown ends.

Beat the separated egg whites until foamy, then gradually add 4 tablespoons of sugar, one tablespoon at a time, until medium to stiff peaks form.

Preheat the oven to 400 degrees Fahrenheit.

Layer the banana pudding by pouring some custard as the base, followed by bananas and Nilla wafers.

Repeat the layering process, using up all the ingredients, aiming for three layers.

Dollop the meringue on top and spread it evenly before baking.

Bake in the preheated oven for 8 to 10 minutes until the meringue is browned.

Let the baked banana pudding cool before refrigerating it completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens