Words simply cannot describe how absolutely fabulous this dessert is, or was. Southern Living once again introduces readers to a delicious dessert, Southern Living Caramelized Banana Pudding, spinning a classic recipe into a new traditional favorite. Oh my goodness, this recipe is to delicious and beyond.
Photo: Jennifer Davick; Styling: Annette Joseph
I prepared the Southern Living Caramelized Banana Pudding recipe late Saturday afternoon, served it for dessert, and the rave reviews and culinary praises can still be heard this morning.
Southern Living Caramelized Banana Pudding
½ cup firmly packed light brown sugar
¼ cup butter
¼ teaspoon ground cinnamon
4 large ripe bananas, sliced
1 cup granulated sugar, divided
1/3 cup all-purpose flour
2 large eggs
2 cups milk
4 large eggs, separated
2 teaspoons vanilla extract
48 vanilla wafers
Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly.
Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan.
Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.)
Remove from heat, and stir in vanilla. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining ¼ cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet. Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.
My ramekins are not the appropriate size. I used a 9 X 9 inch ovenproof glass baking dish and adjusted the vanilla wafer count. The baking time did not change.