Recipe For Banana Pudding With Meringue Topping
There’s something special about homemade banana pudding. It’s a classic dessert that’s perfect for any occasion. This recipe for banana pudding with meringue topping is a twist on the traditional recipe, but it’s easy to make and always a crowd-pleaser. Let’s get started!
Ingredients:
- 1 cup of sugar
- ½ cup of all-purpose flour
- ¼ teaspoon of salt
- 4 egg yolks
- 2 cups of milk
- 1 teaspoon of vanilla extract
- 4 bananas, sliced
- 1 box of vanilla wafers
- 4 egg whites
- ½ teaspoon of cream of tartar
- ¼ cup of sugar
Instructions:
1. Preheat the oven to 350°F.
2. In a medium saucepan, combine 1 cup of sugar, ½ cup of flour, and ¼ teaspoon of salt. Stir to combine.
3. In a separate bowl, whisk 4 egg yolks until they are pale yellow. Add 2 cups of milk and whisk to combine.
4. Gradually add the egg yolk mixture to the sugar mixture in the saucepan, stirring constantly over medium heat until the mixture thickens and starts to boil. Continue cooking and stirring for an additional 2 minutes until the mixture reaches a pudding-like consistency.
5. Remove the pan from the heat and stir in 1 teaspoon of vanilla extract.
6. Layer the sliced bananas on the bottom of a 9-inch baking dish. Top with a layer of vanilla wafers, then a layer of the pudding mixture. Repeat the layers, ending with a layer of pudding mixture on top.
7. In a large bowl, beat 4 egg whites with ½ teaspoon of cream of tartar until soft peaks form. Gradually add ¼ cup of sugar, beating until stiff peaks form.
8. Spread the meringue over the top of the pudding, making sure to seal the edges.
9. Bake for 15 minutes or until the meringue is golden brown.
10. Let the pudding cool to room temperature, then refrigerate for at least 2 hours before serving.
Variations:
There are a few variations you can try with this recipe:
- Swap out the vanilla wafers for graham crackers.
- Add a layer of sliced strawberries or peaches in between the layers of pudding.
- Top the pudding with whipped cream instead of meringue.
Tips:
Here are a few tips to help you make the best banana pudding:
- Make sure to seal the edges of the meringue to prevent it from shrinking or weeping.
- Use ripe bananas for the best flavor and texture.
- Let the pudding cool to room temperature before adding the meringue to prevent the meringue from melting.
- Refrigerate the pudding for at least 2 hours to allow the flavors to meld together.
Conclusion:
This recipe for banana pudding with meringue topping is an easy and delicious twist on a classic dessert. Whether you’re making it for a family gathering or a potluck, it’s sure to be a hit. Try out some of the variations and tips to make it your own. Enjoy!