Ingredients for Original Nilla Banana Pudding
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How to Make Original Nilla Banana Pudding
- In the top of a double boiler, whisk together ¾ cup sugar, ¼ cup flour, and ¼ teaspoon salt.
- Whisk in 3 large egg yolks and 3 cups milk until well combined.
- Cook over simmering water, stirring constantly, for 10-12 minutes or until the custard thickens to a pudding-like consistency.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Set aside 10 Nilla wafers for garnish.
- Spread a thin layer of custard in the bottom of a 1 ½-quart baking dish.
- Layer approximately one-third of the remaining wafers and one-third of the sliced bananas over the custard.
- Pour about one-third of the remaining custard over the banana layer.
- Repeat layers of wafers, bananas, and custard twice, ending with a layer of custard.
- In a clean bowl, beat 3 large egg whites with an electric mixer until soft peaks form.
- Gradually add the remaining ¼ cup sugar, beating until stiff, glossy peaks form.
- Spread the meringue evenly over the top of the custard, sealing the edges to prevent cracking.
- Bake at 350°F (175°C) for 15-20 minutes, or until the meringue is lightly browned.
- Let cool slightly, then refrigerate for at least 2-3 hours or until chilled.
- Before serving, garnish with reserved wafers and additional banana slices, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
74g
Fat
12g
Carbs
14g
