Baked Banana Pudding
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Kosher Salt4 large
Egg (separated)2 cups
Half-And-Half1 tsp
Vanilla Extract1 pinch
Cream Of TartarDirections:
1
Watch how to make this recipe
2
Heat the oven to 400 degrees F
3
Toss the banana slices and lemon juice in a small bowl and set aside
4
Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier
5
Add the egg yolks and whisk to combine
6
Add the half-and-half and carefully whisk to combine
7
Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes
8
The mixture will begin to thicken and bubble around the edges
9
Remove the pan from the heat and whisk in the vanilla extract
10
Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl
11
Cover with a layer of vanilla wafers, followed by a layer of banana slices
12
Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding
13
Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form
14
Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form
15
Spoon the meringue over the warm pudding, being sure to cover the edges
16
Bake until the meringue is evenly browned, about 8 to 10 minutes
17
Remove the pudding from the oven and cool for 15 minutes before serving
18
Cool completely before refrigerating
19
Refrigerate for up to 3 days