January 2, 2016 • RECIPE
Hello, Sugar: Our Classic Banana Pudding Recipe
Let the resolutions begin tomorrow. Start the New Year off sweet with our recipe for a perennial Southern favorite.
Classic Banana Pudding
- 4 egg yolks
- 2 cans 2% evaporated milk
- 2 cups sugar
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/3 stick of butter, cubed
- 2 boxes vanilla wafers
- whipped cream
- 6 bananas, sliced
- cinnamon to taste
In a large saucepan, mix the sugar and flour together and slowly pour in the evaporated milk. Stir constantly on medium heat until the mixture begins to thicken (about 20 minutes).
Lightly beat the egg yolks in a small bowl. Add a ladleful of the thickened milk mixture to the eggs and mix together to temper the egg yolks. Add the egg mixture to the saucepan and continue to stir until the eggs are incorporated, about three-to-five minutes.
Add the cubed butter and the teaspoon of vanilla extract and remove from heat. Place the pudding into a bowl and cover it with plastic wrap. Place in the refrigerator for a minimum of three hours or until it becomes pudding-like.
In a large punch bowl or trifle dish, spread a layer of vanilla wafers and a layer of bananas before pouring a layer of pudding on top. Add a thin layer of whipped cream.
Place cookies and banana slices vertically on the sides of the bowl for garnish and begin layering again until you reach the top of your bowl. Cover the top with whipped cream. Add a few banana slices to the center surround with rings of vanilla wafers. Sprinkle cinnamon across the surface. Refrigerate until ready to serve, so the layers do not sink. Serve cold.