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Banana Vanilla Pudding Recipe
|Cornstarch||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Eggs||3 , separated|
|Ripe bananas||3 Large, sliced|
|Cream of tartar||1⁄4 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
Calories 727 Calories from Fat 242
% Daily Value*
Total Fat 25 g38.8%
Saturated Fat 14.4 g72%
Trans Fat 3.2 g
Cholesterol 124 mg
Sodium 338.8 mg14.1%
Total Carbohydrates 117 g39.1%
Dietary Fiber 6.6 g26.5%
Sugars 37.3 g
Protein 11 g21.4%
Vitamin A 7.8% Vitamin C 14.5%
Calcium 22.4% Iron 4.3%
*Based on a 2000 Calorie diet
Reduce heat to low; cook, stirring constantly, 10 to 12 minutes or until slightly thickened.
Beat egg yolks until thick and lemon colored.
Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Cook, stirring constantly, until mixture thickens.
Remove from heat, and gently stir in butter and 1 teaspoon vanilla.
Layer half of vanilla wafers in a 2 1/2-quart baking dish; top with half of bananas.
Pour half of filling over bananas.
Combine egg whites (at room temperature) and cream of tartar; beat until foamy.
Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
Beat in remaining 1/2 teaspoon vanilla.
Spread meringue over filling, sealing to edge of dish.
Bake at 350Â° for 10 to 12 minutes or until golden brown.
Let cool to room temperature; chill.