8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
6 Bananas (Ripe or at their peak)
11 oz package of JACK’S Vanilla Wafers
FOR CUSTARD
2 2/3 Cups Milk (Reserve 2/3 cup milk to create cornstarch mixture)
1 tablespoon of Vanilla extract
3 egg yolks
2/3 Cup Sugar
1 Vanilla bean (Split)
1 tablespoon Cornstarch
3 drops of Yellow Food Coloring
FOR THE MERINGUE
6 egg whites
2.3 Cup Sugar
2 teaspoons of Vanilla Extract
1/2 teaspoon of Cream of Tartar
TOOLS YOU’LL NEED
Glass or metal bowl
Hand or Stand mixer.
9 inch round pie pan OR 8×8 inch square pan
Large Bowl
Plastic Wrap
PREPARING THE INGREDIENTS
SEPARATING THE EGGS…
Step 1 In two small bowls separate your egg whites from your egg yolks. Add Egg whites into the bowl on the right and egg yolks into the bowl on the left. Set aside. REMEMBER You will need 6 egg whites and 3 egg yolks.
Step 2 Place vanilla bean onto a chopping board and split vanilla bean in half going down the length of the vanilla bean. Once finished set aside.
MAKING THE CUSTARD
Step 3 Preheat your fire to medium high heat. Add 2 Cups of whole Milk. (REMINDER-Reserve 2/3 cup milk to create cornstarch mixture.)
Step 4 Add 2/3 Cup of sugar and mix. Add 1 Tablespoon of 100% Pure Vanilla extract and 1 entire vanilla bean. Mix until well combined. Let milk simmer. (NOTE: Make sure your Vanilla bean is split in half down the length of the vanilla bean before adding.)
MAKING THE CORNSTARCH MIXTURE
Step 5 In a small bowl add 2/3 cups whole milk and 1 tablespoon of corn starch. Mix until well combined.
MAKING THE CUSTARD CONT…
Step 6 Add Cornstarch mixture into pot and mix. Bring mixture to light simmer for about 2 minutes. Once done turn your fire off.
Step 7 Place a damp wet towel on the surface of your table. Add Medium sized bowl on top of the damp towel. add your 3 egg yolks into the bowl and have your whisk ready to stir ingredients
TEMPERING THE EGG YOLKS.
Step 8 Stir eggs with whisk and add the pot of hot milk in 3 intervals. Keep Stirring mixture do not stop.
Step 9 Add mixture back into pot and preheat fire to medium high heat. Stir constantly for 4 minutes or until sauce thickens. Do not stop stirring. Make sure you keep a close out for the milk as it can rise over your pot. If it gets too high, then your fire down.
Step 10 Using a mesh strainer over a medium sized bowl strain mixture. This will strain out all unnecessary pieces such as the vanilla beans and some egg particles.
Step 11 Add 3 DROPS of yellow food coloring. Mix until well combined.
REFRIGERATE THE CUSTARD
Step 12. Place plastic wrap onto the top of the warm custard. This will prevent that skin from forming. Place Custard into Freezer for 45 minutes. This will allow the flavors to increase, and your custard will thicken.
MAKING THE MERINGUE
Step 13 In a medium sized bowl add 6 egg whites. Take your mixer and mix until medium peaks.
Step 14 Once you get to medium peaks. Add 2 teaspoons of 100% Pure Vanilla Extract, 2/3 Cups of sugar, and 1 teaspoon of Cream of tartar. Mix until mixture reaches stiff peaks. Once done set aside
ASSEMBLE BANANA PUDDING
Step 15 Remove custard out of freezer and place on table. Remove and discard the plastic wrap. Stir custard. Mixture should be thicker and smooth in texture.
Step 16 In a 9-inch-deep dish pie pan or 8×8 inch square pan, line bottom with Vanilla Wafers.
Step 17 Chop 2 bananas into 2/16ths of an inch thick slices and place them on top of your vanilla wafers.
Step 18 Add half of the vanilla custard on top of your sliced bananas.
Step 19 Line Vanilla Wafers on top of custard
Step 20 Line Vanilla Wafers onto the sides of your pan.
Step 21 Chop 2 bananas into 2/16ths of an inch thick slices and place them on top of your vanilla wafers.
Step 22 Add the second half of the vanilla custard on top of your sliced bananas
PLACING THE MERINGUE ON TOP
Step 23 Preheat oven to 400-degrees
Step 24 Add Meringue on top of the custard in large Spoonfuls. You can also pipe your meringue out using a piping bag with a decorating tip.
Step 25 DECORATING TIP. Using the back of a spoon, move in a upward downward motion to give the meringue a fancy look.
PLACING BANANA PUDDING INTO YOUR OVEN. (VERY IMPORTANT)
Step 26 Place your banana pudding into the BROILER part of your oven and let sit for 25 to 30 seconds. WARNING IF YOU LET THE PUDDING SIT IN ANY LONGER, YOUR MERINGUE WILL BURN AT THE TOP.
Step 27 After 30 seconds remove banana pudding out of oven and place into fridge and let it sit for 5 hours. OVERNIGHT RECOMMENDED. Keep Pudding Refrigerated at all times.
Serve cold and enjoy!
YouTube instructional video
