A Scoop of Nostalgia: Old-Fashioned Banana Pudding

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gather all ingredients: 1 cup milk, 2 cups heavy cream, 2 tablespoons butter, vanilla extract, sugar, pinch of salt, 4 eggs, flour, cornstarch, Nilla Wafers, bananas, and cream of tartar.

Separate the egg whites from the egg yolks, keeping the yolks for the custard and the whites for the meringue.

Let the egg whites sit at room temperature while preparing the custard.

In a pot over medium heat, add milk and heavy cream, then turn on the heat.

Whisk the egg yolks and add them to the pot, breaking them up as you mix.

Add sugar to the mixture while whisking continuously to prevent burning.

Gradually add flour to the mixture, whisking to combine.

Continue to whisk for 10-15 minutes until the custard thickens, ensuring to keep it moving to avoid burning.

Once thickened, add 2 tablespoons of butter and mix until melted and combined.

Add vanilla extract to the custard and mix well.

Line a dish with Nilla Wafers and slice bananas into coins to layer.

Layer half of the custard over the Nilla Wafers and bananas, then repeat the layering process.

For the meringue, use a hand mixer to beat the egg whites until foamy, then gradually add sugar while mixing.

Add cream of tartar to stabilize the meringue and continue mixing until glossy peaks form.

Spread the meringue over the layered banana pudding.

Bake in a preheated oven at 375°F until golden brown, about 10-15 minutes.

Remove from the oven and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens