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Thread Number: 74526
/ Tag: Recipes, Cooking Accessories
Banana Pudding and Vintage Pyrex: |
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Post# 983306 , Reply# 1 2/18/2018 at 19:11 (2,257 days old) by Gyrafoam  (Wytheville, VA) |
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Looks wonderful. | ||
| Post# 983311 , Reply# 2 2/18/2018 at 19:26 (2,257 days old) by Michaelman2 (Lauderdale by the Sea, FL) | ||
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Thanks Gyrafoam. I took it to dinner with friends and they scraped that dish so clean you could almost think it was already washed. I don't like banana pudding cold, I really enjoy it warm. I did not want any leftovers, and that is what I have, zero leftover. | ||
| Post# 983317 , Reply# 3 2/18/2018 at 20:09 (2,257 days old) by IowaBear (Cedar Rapids, IA) | ||
Picture Pefect | ||
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Post# 983320 , Reply# 4 2/18/2018 at 20:30 (2,257 days old) by Yogitunes (New Jersey) |
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Post# 983321 , Reply# 5 2/18/2018 at 20:35 (2,257 days old) by appnut (TX) |
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Post# 983326 , Reply# 7 2/18/2018 at 21:53 (2,257 days old) by Frigilux (The Minnesota Prairie) |
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Post# 983332 , Reply# 9 2/18/2018 at 22:33 (2,257 days old) by ea56 (Cotati, Calif.) |
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Mike,
your meringue looks perfectly delicious! I’ve never made or eaten Banana Pudding like this before, but if I was going to make it I would use your recipe. I can tell just by reading the recipe that it would be good. Evaporated milk and flour tend to make a very nice, smooth pudding/custard. And I’m with you, no mix will ever make as good a pudding as you can make from scratch.
I make cream pies a few times a year and I always use my microwave to make the filling, rather than a double boiler, because its so much easier and fool proof. I don’t have to stir it while it cooks and can be busy doing something else. All you need to do with any recipe like yours to make it in the MW is to put the sugar and either flour or cornstarch in a MW safe bowl, whisk it together, then add the millk and eggs or egg yokes and again whisk together thoroughly. Place the bowl in the MW and nuke for 3 mins on high. Remove the bowl, whisk, and nuke for another 3 mins. remove and whisk again, nuke for another 3 mins, remove, whisk, by this time it should be just about ready. It may look like it is congealing around the sides of the bowl, but whisk it together well and it smooths right out. When the pudding starts to bubble its done. Remove, add the butter and flavoring, whisk it in and you are done. I’ve been doing it likme this for over 35 years and its one of the best shortcuts ever, and it works with any pudding recipe. Thanks for sharing you recipe,I’ll give it a try. Eddie This post was last edited 02/18/2018 at 22:57 | ||
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Post# 983344 , Reply# 11 2/19/2018 at 05:24 (2,257 days old) by appnut (TX) |
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I've been making pudding from scratch as Eddie suggested for 40 years (getting my Litton Meal-In-One July 1978. I use 70% power for all milk/egg related combinations . Use an 8, 4, or 2 cup Pyrex measuring cup depending upon amount of pudding needing to make. No other way to make pudding. I just set it for 70% power and about 8-10 minutes stirring every 3 minutes. Reduced power helps keep from boiling over. I remember age 6-10 standing over the stove constantly stirring a pan making pudding with my Aunt. The microwave was a freedom maker when it comes to pudding.
Ladies at church make this a lot, it's a Southern thang. Both meringue and whipped cream topped versions. For even more decadence, use sweetened condensed Eagle Brand milk for some of the milk liquid. | ||
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Post# 983376 , Reply# 12 2/19/2018 at 09:54 (2,256 days old) by kevin313 (Detroit, Michigan) |
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| Post# 983757 , Reply# 14 2/21/2018 at 18:36 (2,254 days old) by StrongEnough78 (California) | ||
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| Post# 983769 , Reply# 15 2/21/2018 at 20:44 (2,254 days old) by Michaelman2 (Lauderdale by the Sea, FL) | ||
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StrongEnough78.... there was absolutely none left... however, if you visit Atlanta and let me know, I will have one waiting on you. | ||
| Post# 983879 , Reply# 16 2/22/2018 at 17:36 (2,253 days old) by StrongEnough78 (California) | ||
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