Mini Banana Puddings.
Classic, Southern, Homemade Banana Pudding Recipe.
- 4 Ramekins
- 1 Cookie Sheet
- 1 Double Boiler (Or 2 pots, one big one small)
- 1 Banana
- 1 Box of mini vanilla wafers
- 1/3 cup Flour
- 1/2 cup + 1/4 cup sugar
- Pinch of Salt
- 2 cups 2% milk
- 3 eggs (separated)
- 1 tsp. Pure Vanilla Extract
Preparation time 45mins
Cooking time 60mins
Preheat Oven to 350 Degrees Fahrenheit
Spray Ramekins with non-stick baking spray
Thinly slice the banana. After your banana is completely sliced start the layering process. The bottom layer should be wafers. After that alternate the layering between banana and wafer until you reach the top of the ramekin. The top layer should also be wafers. Set the ramekins on your cookie sheet and put them aside.
To make the custard you will need a double boiler. Mix together the flour, salt, and 1/2 cup of sugar together in the double boiler. Whisk in half the milk into the mixture. Add the egg yolks one yolk at a time. Then you will whisk in the remaining milk until the mixture is thickened into a custard. When the custard has thickened, take it off the heat and whisk in the vanilla extract.
Pour the custard equally into the ramekins. Take a knife and stab into the ramekin to ensure the custard soaks through. Set aside.
To make the meringue that goes on top of the puddings, you will use the remaining ingredients. Beat/Whisk Egg Whites, Slowly add in the sugar, then continue to beat/whisk mixture until it forms stiff glossy peaks.
Spoon mixture over each of the ramekins and bake for 15 minutes or until lightly browned.