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Classic Banana Pudding
By Paula Deen
- Prep time: 20 minutes
- Cook time: 7 minutes
- Servings: 10
- 1 1/4 cups, divided, sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 3 1/2 cups, divided, whole milk
- 6 separated large eggs
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1 (11-ounce) box vanilla wafers
- 6 sliced medium bananas
- 1/4 teaspoon cream of tartar
How To Videos
Preheat oven to 375°.
In a medium bowl, whisk together 1 cup sugar, flour, and salt. Whisk in ½ cup milk and egg yolks until smooth.
In a large saucepan, cook remaining 3 cups milk over medium heat, stirring frequently, just until bubbles form around sides of pan. Gradually whisk 1 cup hot milk into egg mixture. Whisk egg mixture into remaining hot milk in pan. Cook, whisking constantly, until thickened, 3 to 5 minutes. Remove from heat; whisk in butter and vanilla until melted.
Reserve 1 cup vanilla wafers; arrange remaining vanilla wafers in bottom of a 13×9-inch baking dish. Top with bananas; spread pudding onto bananas.
In a large bowl, beat egg whites and cream of tartar with a mixer at medium speed until soft peaks form. Increase speed to high; gradually add remaining ¾ cup sugar, beating until stiff peaks form. Spread onto pudding, sealing edges.
Bake until top is lightly browned, about 7 minutes. Arrange reserved 1 cup wafers around sides of dish. Let stand for 10 minutes before serving.