Homemade Vanilla Pudding

1 1/3 Cup Granulated Sugar

8 Tbsp. Cornstarch

1 Tsp. Fine Salt

9 Cups Whole Milk

12 large Egg Yolks, lightly beaten

12 Tbsp. Unsalted butter cut into small pieces

8 Tsp. Vanilla Extract

Place a mesh strainer over a 4-cup measuring cup or bowl with a spout and set aside.

  • Combine the sugar, cornstarch, and salt in a medium saucepan and whisk until incorporated. While constantly whisking, slowly drizzle in 1/4 cup of the milk until smooth. Whisk in the egg yolks and remaining milk.
  • Place the saucepan over medium heat and cook, whisking often, until the pudding begins to thicken and just starts to bubble. Since this is such a big amount, it took me about 20 min. Yes, it is boring and hard as heck to stand in one spot for that long but I promise (Pinky swear even) it is worth it!  Reason #485 I have a TV in my kitchen
  •  Reduce the heat to medium low and switch to a rubber spatula. Stir constantly, scraping the bottom and sides of the pan, until the pudding makes visible ribbons when drizzled over the surface.  Yes, you have permission to play with your food at this point.
  • Remove from the heat and stir in the butter and vanilla extract until the butter is melted and completely incorporated. Pour the pudding through the prepared strainer into a good sized mixing bowl. Press a piece of plastic wrap on top of the pudding to prevent a skin from forming. Chill in the refrigerator until set.  All the recipes say a few hours but in reality, I would suggest overnight.  If you are making this for a Saturday get together, I would suggest doing the pudding on a Thursday PM after work.

Now, get some wine and relax….  You have just now made Homemade Vanilla pudding.  Who does that these days with all the hustle and bustle going on in the world ?

Personally, I like all desserts the next day.  It gives the food a time to “marry” and all the flavors blend in in my opinion.  So, you can either finish this step the day of or in my opinion the night before.

Besides, you have to worry about looking cute right?

Start by layering your serving dish. I personally like the trifle bowls for stuff like this.

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Layer the pudding, then your vanilla wafers, then your bananas.  I tried to stand some up on the side so you could see the definite layering on the outside of the bowl.  Keep repeating the layering until you are to the top.

Now, apparently, banana pudding usually has cool whip on top.  Me? I have never heard of such a thing.  Actually, when my grandma started getting older, she would take short cuts with her cooking.  Adding cool whip on her Banana pudding was one of them.  Personally, I didn’t like it and would say I was full if it had cool whip.  My husband said he had never had banana pudding any other way…. especially with a Meringue.

Maybe his family didn’t know how to make one???  Just Joking 🙂

I can’t talk any noise cause I tried to make one once ten years ago and it was a disaster.  But, my mom is gone and so is my grandma so someone has to step up to the plate right?

Of course, I googled a recipe.  Here is the one I did for the pudding.  I am use to a very high meringue.  I mean, I am from Texas so we like everything big here.  I like to think of a meringue as the desserts hair and I did grow up in the 80s.

No, this isn’t me. I just googled 80s hairstyles and my hair was very similar to this one.  I wonder if she used Vavoom hair spray and got her bangs that high with a toothbrush also….

80s hair

So, long story short, I doubled the recipe.

http://www.food.com/recipe/easy-meringue-topping-34403

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I love my kitchen aid! It is so ADHD friendly!  You can walk off and basically forget about it.  I think that is the secret here … be patient!  Perfection takes time.

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Now, me being in a hurry when making this I totally forgot to “Pin” the Meringue I made.  For my next pudding, I made another one and it was not near as good or fluffy.  There was way too much sugar!  But, I have also heard humidity does have a part to play when you make a meringue.  HHHHMMM, maybe I will google that real fast to see if the rumors are true.

After it is light and fluffy, just spoon it on the pudding.  Don’t make it flat and smooth…  make it big and proud!

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Then, put in the oven.  That’s it!  If you do decide to make it the night before, your meringue may fall a little but will still taste good.  So, if you want it extra high,   you can wait until the last minute for that part.

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I do honestly think my grandma was smiling down at my meringue saying, “Well, its’ about time”.

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Meringue:

4 Egg Whites

8 Tbsp. Sugar

1 Tsp. Vanilla extract

Pudding Mixture

Box Vanilla wafers – and no off brands allowed.  There are some things you can’t skimp on

About 4 or five bananas

Homemade Vanilla Pudding

1 1/3 Cup Granulated Sugar

8 Tbsp. Cornstarch

1 Tsp. Fine Salt

9 Cups Whole Milk

12 large Egg Yolks, lightly beaten

12 Tbsp. Unsalted butter cut into small pieces

8 Tsp. Vanilla Extract

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