Real Old Fashioned Nanner Puddin Recipes

OLD-FASHIONED BANANA PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Heat the milk in a medium saucepan to a simmer over medium heat. In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light. Stir in the flour and salt to make a smooth paste.
• Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat. (Make sure the cream is perfectly smooth before letting it boil!) Whisk until boiling. Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Strain the pastry cream into a bowl; set aside.
• Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch). Spread half of the reserved pastry cream on top of the wafers. Place the bananas evenly over the pastry cream in the baking dish. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; set aside.
• In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form. Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges. Using a spatula, make curls and peaks in the meringue.
• Bake until lightly browned, 15 to 20 minutes. Remove to a rack to cool slightly. Serve immediately, warm or cold.

OLD FASHIONED HOMEMADE BANANA PUDDING WITH WHIPPED CREAM

Steps:

• Combine the following in medium saucepan over medium heat: 3/4 cup + 3tbsp sugar, cornstarch, milk, egg, egg yolks, 3 tsp vanilla extract, and salt.
• Cook, whisking constantly, until the mixture thickens and bubbles, about 12 minutes. Texture may change quickly.
• Reduce heat to low and stir in butter until completely melted.
• Using fine mesh sieve, strain solids from pudding and discard.
• Refrigerate pudding for 20 minutes until slightly cooled.
• Meanwhile, in a 2- or 3-quart casserole dish (11x7 or 13x9, respectively), place a layer of sliced bananas in the bottom. Top with a layer of Nilla wafers. Follow with a layer of pudding once it has cooled.
• Repeat layers (usually 3) until all bananas, wafers, and pudding have been used; the top layer should be pudding.
• Cover with plastic wrap and refrigerate for 6-8 hours.
• After pudding has been refrigerated 6-8 hours, prepare to make whipped cream by placing mixing bowl and beaters or whisk in freezer for at least 20 minutes.
• After at least 20 minutes, remove bowl and beaters/whisk from freezer. Add heavy cream, remaining 2 tbsp of sugar, and remaining 1/2 tsp of vanilla to bowl and whisk until whipped cream forms.
• Spread whipped cream over pudding and top with crushed Nilla wafers.

OLD FASHIONED BANANA PUDDING

Steps:

• Mix sugar and eggs together.
• Add salt, cornstarch, and milk.
• Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
• Remove from heat; add vanilla and mix well.
• In serving bowl, layer the wafers, bananas, and the pudding.

THE BEST BANANA PUDDING

Steps:

• In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

REAL OLD-FASHIONED "NANNER PUDDIN"

Steps:

• 1. In a heavy saucepan, combine sugar and flour and salt, mixing to remove any lumps in the flour. Add milk and cook over low to medium heat, stirring constantly until thickened.
• 2. Remove from heat. Beat egg yolks with fork and temper by adding a spoonful of the hot milk mixture and stir immediately. Repeat with about three more spoonfuls. Slowly pour tempered egg yolks into hot milk mixture, stirring constantly. Cook over medium heat for two minutes. Remove from heat and stir in vanilla and butter, set aside.
• 3. Beat egg whites until soft peaks form. Slowly add sugar while beating. Add cream of tartar and vanilla and continue beating just until vanilla is thoroughly mixed. Set aside.
• 4. Assemble pudding by lining a casserole dish with a layer of vanilla wafers. Peel three of the bananas and slice over vanilla wafer layer. Pour 1/2 of the pudding over the bananas and smooth with spoon. Place a few vanilla wafers down the sides and on top of the pudding layer. Peel and slice the remaining bananas over pudding layer. Spoon the remainder of the pudding over bananas and smooth with spoon. Top with meringue and decorate by making small peaks with a spoon.
• 5. Bake at 400 degrees for 10 minutes or until lightly browned. Let sit at room temperature about one hour or until pudding is set. Enjoy!