I made these adorable banana puddings when we had friends over for dinner last night. Making individual portions is such a good way to serve banana pudding!
I haven’t had banana pudding in YEARS, which is strange considering I live in the south. I guess I usually skip it because I don’t care for the easy-peasy version with banana flavored jello and cool whip.
Anyhow, this Old Fashioned Banana Pudding (no Jello involved) is perfectly Southern with meringue on top, but fresh whipped cream (not cool whip) will work in a pinch.
Old Fashioned Banana Pudding (adapted from The Southern Living Cookbook, copyright 1987)
3 1/2 tablespoons flour
1 1/3 cups sugar
dash of salt
3 egg yolks
3 cups milk
1 teaspoon vanilla
1 12 oz package vanilla wafers
5-6 bananas
Combine flour, sugar, and salt in a heavy saucepan. Beat the egg yolks; combine egg yolks and milk, mixing well. Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat and add vanilla.
Crush some of the vanilla wafers and layer in the bottom of ramekins. Add some banana slices, then top with custard. Line sides with whole vanilla wafers.
Top with meringue, whipped cream, or leave it plain. I actually used the real whipped cream that comes in the can. It’s a good alternative if you’re in a hurry.
