My mom used to make banana pudding I've lost the recipe..I know it's milk, eggs, sugar vanilla, but that's all.thanksx
She probably just made a cooked vanilla pudding or custard. Search and find a recipe that uses cornstarch or flour as the thickener, depending upon what you have on hand. If you have both, I prefer using cornstarch. Don't forget to keep it stirred so it doesn't stick to the bottom or edges of the pan. Cover with waxed paper or plastic wrap down on the surface when cooling to prevent it from forming a crust! From my old Better Homes Gardens Cookbook: Blancemange or Cornstarch Pudding 3 Tbs. cornstarch 1/3 cup sugar Dash salt 1/2 cup cold milk 1 1/2 cups milk, scalded 1 tsp. vanilla Mix cornstarch, sugar and salt; combine with cold milk. Gradually add scalded milk. Cook in double boiler, stirring until thick; cover; cook 15 to 20 minutes. Add vanilla. If pudding isn't to be molded, increase milk to 2 1/2 cups. The same amount of arrowroot or 6 tablespoons flour may be substituted for the cornstarch.
Ingredients 1/3 cup all-purpose flour Dash of salt 2 1/2 cups 1% low-fat milk 1 (14-ounce) can fat-free sweetened condensed milk 2 large egg yolks 2 teaspoons vanilla extract 3 cups sliced ripe banana, divided 45 reduced-fat vanilla wafers, divided 4 large egg whites (at room temperature) 1/4 cup sugar Preparation Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push cookies into pudding. Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325° for 25 minutes or until golden. Note: Banana Pudding may be a bit soupy when you first remove it from the oven. Let cool at least 30 minutes before serving.
Depends what the pudding is
