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Miss Rose's Banana Pudding Recipe
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||4 Cup (64 tbs)|
|Sweetened condensed milk||14 Ounce (1 can)|
|Egg yolks||4 Large|
|Vanilla extract||1 Tablespoon|
|Ripe bananas||6 Medium, sliced|
|Egg whites||8 Large (at room temperature)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
Calories 965 Calories from Fat 293
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 17.7 g88.3%
Trans Fat 4.6 g
Cholesterol 80.5 mg
Sodium 405.5 mg16.9%
Total Carbohydrates 161 g53.6%
Dietary Fiber 7.2 g28.7%
Sugars 59.9 g
Protein 15 g29.3%
Vitamin A 5.4% Vitamin C 8.7%
Calcium 36.4% Iron 2.9%
*Based on a 2000 Calorie diet
Turn the heat on to medium and add the milk, condensed milk, and egg yolks, stirring constantly until thickened.
Remove from the heat and add the vanilla.
Let the custard cool briefly.
To prevent a thick skin from forming on top of the custard, place a piece of plastic wrap directly on top of the custard until completely cooled.
Arrange half of the banana slices on the bottom of a baking dish, top with half of the wafers, and spoon half of the custard mixture on top.
Repeat with remaining bananas, wafers, and custard.
Preheat the oven to 325°F.
In the bowl of an electric mixer, beat the egg whites on medium speed until foamy.
Slowly add the sugar while the mixer is still running.
Continue to beat until soft peaks are formed.
Spread the meringue over the pudding, making sure to seal in the edges.
Bake until the meringue is brown on top, 5 to 8 minutes.
Cool for at least 30 minutes, then chill before serving.