Friday, June 21, 2013

Banana Pudding




I don't know where I got this recipe but thank God for them who make it.It is great!!!



Banana pudding is a very simple, homey, and classic Southern dessert. There are really only two ways to make it -- the right way and the wrong way. There's no futzing with the ingredients or the preparation. Futz, and you have something different.
  • The right way: make a simple, homemade pudding on the stove top.
  • The wrong way: make instant pudding.
  • The right way: keep your pudding vanilla flavored. No squished bananas, no spices, no nothin'.
  • The wrong way: make banana flavored, or any other flavored pudding.
  • The right way: use ripe, but not overly ripe, sliced bananas
  • The wrong way: use green or overly ripe bananas that you've squished, chopped, or cooked.
  • The right way: use Nilla Wafers.
  • The wrong way: use homemade or any store bought cookie other than a Nilla Wafer.
  • The right way: alternately layer the three main components - cookies, bananas, pudding in that order. Repeat if necessary.
  • The wrong way: not getting at least one layer of bananas and cookies underneath the pudding.
Let me take you step by step:
Let me take you step by step:

1/3 cup flour

2/3 cup sugar

2 cups milk

3 egg yolks, beaten

1/4 teaspoon salt

1 teaspoons vanilla

1 package Nilla Wafers

3-5 bananas, sliced


Combine flour and sugar in a sauce pan. Gradually stir in milk. Then add egg yolks and salt.


Cook over medium heat until thickened (about 8-10 minutes, but thickening will take place almost suddenly and you will know when this occurs), 


stirring constantly (very important).Remove from heat and add vanilla.


Layer vanilla wafers

then bananas


                                       
and then one-half of the pudding in a deep dish.


Repeat until finish