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Cheap & Easy | Southern Homemade Banana Pudding -
via GIPHY I found a wonderful recipe that’s similar to mine on YouTube, I love the simplicity of it….but mine is with a twist… This recipe serves 6-8 full portions in a medium sized, or at least 2 quart clear pyrex dish. One (or two depends on container) box of regular sized Vanilla Wafers 4 Egg YOLKS (How to separate the egg below) 2 Cups of milk (whole or 2%) 1 Cup of sugar 2 tablespoons of self-rising flour 1 teaspoon of vanilla extract (Hold until off heat) • Gently cup the cracked egg between your fingers. The egg whites should slide between your fingers and into a bowl. When only the yolk remains put it into the sauce pan, repeat 4 times. • In a medium sauce pan add the egg YOLKS, milk, sugar, and flour on medium- high heat. • Stir constantly, and cook on medium to high heat. I usually cook on 6, or 7. • I know its beginning to thicken when it resembles a thin pudding, or coats a wooden spoon. • Once it begins to bubble, continue cooking for two minutes before you remove from heat. • Stir constantly so it doesn’t scorch!! • Remove from heat, allow to chill for 5 minutes. • After the 5 mins are up, the mixture may still be hot; that’s ok, add the vanilla extract. • Sure, go ahead and layer it up!! Some choose to layer it or gently fold the chilled pudding into the whipped cream. • I do cookies, pudding, whipped cream, repeat. • My Twist: BYOB! Add a shot of banana liqueur to flavor OR cut fresh bananas with each plate…. that’s right the bananas are on the side. • I allow it to chill in the refrigerator for at least 45 minutes…