I know not everyone is a banana pudding fan. Some people just plain don’t like bananas. If you haven’t tried it fresh not from a box you haven’t really had banana pudding. You have to start with a great pudding recipe which just so happens isn’t banana at all it vanilla. No funny tasting flavor want-a-be here this is the real stuff. So don’t be tempted to us that fake flavored box stuff. Not when it’s so simple to make and taste soooo good. I know you’ll be thanking for it later.
You have to start out with the question what way do you like your bananas? Me, I like the just ripe no spots no green top I like just yellow firm with a hint of sweet banana smell. I think bananas are one of those think that people like a certain way and there’s a fine line on ripeness.
Now comes the topping, you have to make a good Swiss method meringue. This method is my favorite it’s easy and holds up to the weather almost fail proof. It also make meringue cookies and Pavlova or kisses all will surly be other post. Okay back to the pudding. That’s it let’s get started.
- 2 1/2 cups whole milk (Dairy free or paleo use coconut or almond milk)
- 1/2 cup heavy cream
- 2 Tablespoons corn starch (for the paleo and gluten-free crowd use arrow-root)
- 1/2 cup sugar
- 3 egg yolks
- 1 teaspoon salt
- 5 Tablespoons unsalted butter cut into 1 Tablespoon pats
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
In a medium heavy bottom sauce pan add milk, corn starch, sugar, salt and egg yolks. whisk together over medium heat for 5 to 8 minutes stirring constantly. When it start to thicken let simmer for 1 minute then remove form heat add the butter whisk until melted then whisk in vanilla paste or extract. Set aside while you prepare the cups or dish.
- 3 Egg whites at room temperature
- 1/3 cup sugar
- 1/8 teaspoon cream of tartar
In the a very clean bowl you don’t want any oily residue that will mess with your egg whites. Set the bowl over a pot with about an inch of simmering water in it. With a whisk stir the egg whites, sugar and cream of tartar together. Whisking as you mix the sugar will melt and the whites will start to get white and fluffy. With a kitchen thermometer check the temp of the egg whites when it reaches 160º. Remove from the pan and pour into the bowl of your stand mixer you may have to use a rubber spatula to get out all the meringue. Whip on high-speed until stiff pecks from. Now you can use a pastry bag and pipe on the meringue or just spoon it on the toast the tops and server or chill until ready to use.
For those of you who like whipped cream on top I wound be offended if you use a large dollop of the real stuff.
Hope you enjoy the creamy goodness!