Are you craving a comforting, yet elegant dessert that’s surprisingly simple to make? Look no further! This creamy, dreamy banana pudding recipe, topped with a light and airy meringue, is the perfect ending to any meal. It’s a delightful blend of sweet bananas, vanilla wafers, and a luscious custard, all crowned with a beautiful, browned meringue. This recipe is perfect for beginner bakers and seasoned chefs alike, offering a delicious homemade treat that's far superior to store-bought versions. Get ready to impress your friends and family with this easy, yet impressive, dessert.
Ingredients:
For the Custard:
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 large eggs yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Meringue:
- 2 large egg whites
- ½ cup granulated sugar
- ½ teaspoon cream of tartar
For the Pudding:
- 1 package (16 ounces) vanilla wafers
- 4 ripe but firm bananas, sliced
- 1 cup heavy cream, whipped
Instructions:
Making the Custard:
- Whisk dry ingredients: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks slightly. Slowly whisk about ½ cup of the warm milk mixture into the egg yolks to temper them, preventing the yolks from scrambling.
- Combine and cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. This should take about 5-7 minutes.
- Stir in butter and vanilla: Remove from heat and stir in the butter and vanilla extract until melted and well combined.
- Cool: Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.
Making the Meringue:
- Beat egg whites: In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
- Add cream of tartar and sugar: Gradually add the sugar and cream of tartar, beating until stiff, glossy peaks form.
Assembling the Banana Pudding:
- Layer ingredients: In a large trifle bowl or individual serving glasses, layer the vanilla wafers, sliced bananas, and chilled custard. Repeat the layers, ending with a layer of custard.
- Top with meringue: Spread the meringue evenly over the top of the pudding.
- Brown the meringue: Broil in the oven for 1-2 minutes, or until the meringue is lightly browned. Watch carefully to prevent burning.
- Chill and serve: Refrigerate the banana pudding for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!
Tips and Variations:
- For a richer custard: Use whole milk and heavy cream instead of just milk.
- Add a little spice: A pinch of nutmeg or cinnamon in the custard adds a warm, comforting flavor.
- Use different cookies: Try using graham crackers or gingersnaps instead of vanilla wafers.
- Make it ahead: The custard and meringue can be made a day ahead of time, making assembly a breeze.
- Individual servings: This recipe is easily adapted for individual servings in glasses or ramekins.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 18-22g
- Saturated Fat: 12-15g
- Cholesterol: 100-120mg
- Carbohydrates: 40-45g
- Sugar: 25-30g
- Protein: 5-7g
This banana pudding recipe with meringue is a guaranteed crowd-pleaser. It’s a delicious combination of textures and flavors, perfect for any occasion. Enjoy this homemade, easy dessert recipe and delight your taste buds!