I make this pudding to see if the texture was grainy and it was as I expected. Cooking egg whites in a sauce or pudding is a culinary no-no. The flavor was good but that texture.....I would suggest 6 egg yolk and NO white. The texture will be velvet.
I really liked this easy recipe, all the ingredients on hand. The only thing I was disappointed about was the size of the dish I made it in. Be sure to use only an 8x8 or a 8x10 dish. I used a 9x13 dish and the pudding was only about 1/2 inch deep. I was so disappointed. Next time I will just double the recipe for a 9x13. Otherwise, very good.
This Recipe is acceptional, but the milk ingredient in it should be partially replace with heavy cream or half-n-half. I stirred the milk to be thicken for almost 10 minutes, and it lacked the fat within to thicken. If the creator made a note about using part heavy cream, then my banana pudding would come out looking 5 times thicker and it would not take 3 hours to just be less thin.
Next time, I will (and to everyone else), use at least 1/4 of the requested milk indgredient amount(ex: reciepe ask for 1 cup of milk, instead...use 3/4 of milk and 1/4 of heavy cream).
I love LOVE this recipe. Its delicious. The only thing I do different is use just the egg yolks and I cook on medium heat until pudding thickens. I've made this for cook outs and its always a hit! I took the picture of this recipe too. Sooooo good!
Delicious!! Just like my Grandmother's! I use the ingredients exactly as stated. If your pudding is runny, you need to cook it longer. If your pudding is really runny when you remove it from the pan, it will also be runny when you serve it. You will know when you see the change in constitency of your pudding that it's ready to take off the heat. Enjoy, this is a GREAT recipe!!
I'm giving this recipe 2 stars not for the taste, but for the vague directions. I "know" how to make pudding it is basic. I "know" that you should get the pudding thick enough to coat the back of a spoon and when you run your finger down it you can tell it has thickened up. What tripped me up in this recipe is the statement "when mixture begins to thicken" indicating at the beginning of the thickening process you take the pudding off the burner. If you follow the directions and do that you will have runny pudding like so many folks with this recipe including myself had. I thought it might thicken up when I refrigerated it, but that is not the case. Cook this pudding until it is thickened than take it off the burner and you should be ok. The flavor was lovely and I think I would make it again, but next time using my skills and knowledge as a cook and not depending on a recipe that has a slight flaw that will produce a desert that isn't "right"
This is just like what my mom made many years ago. I followed the recipe and it turned out great. It thickened just like it is supposed to. Stirred in the bananas and then placed nilla wafers on top. Tasted great!
Made this for a friend's birthday as it is her favorite dessert. Turned out great! I upped the vanilla, used three bananas, only egg whites, and almost a whole box of vanilla wafers, but I followed everything else as written. Had no problems with runniness, stickiness, etc. I think the trick may be to stir (constantly) with a whisk so that air gets in to the pudding, preventing lumps and allowing it to cool more evenly. I would agree that if you plan to get 18 servings out of this, they will be tiny. I really couldn't see any more than 12.
I am a BIG banana-pudding lover and I really enjoyed this receipe. This receipe was so much easier than those double-boiler receipes. My recommedations: (1) use an 8x8 dish (unless you double it to ingredients) and (2) turn up the heat a little to thicken up the mixture.
