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Original NILLA Banana Pudding

Serves 12
Ready in 50 mins
Prep time 30 mins
Cooking time 20 mins
210 calories per serving
See nutrition information
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Ingredients

> 3/4 cup sugar, divided
> 1/3 cup flour
> Dash of salt
> 3 eggs, separated
> 2 cups milk
> 1/2 tsp vanilla
> 45 NILLA Wafers, divided
> 5 bananas, sliced

Steps

1
Heat oven to 350°F. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 min. or until thickened, stirring constantly. Remove from heat; stir in vanilla.
2
Reserve 12 wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of 1/3 EACH of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.
3
Beat egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish.
4
Bake 15 to 20 min. or until lightly browned. Cool slightly. Top with reserved wafers just before serving.

Comments

Recipe Sponsored by NILLA

Tips

How to Prepare Without a Double Boiler: A double boiler helps to keep custards, such as the pudding filling for this recipe, smooth. If you don't have a double boiler, you can make your own by placing a heatproof bowl over a saucepan of simmering water on top of the stove. Be sure to use a bowl that fits snugly over the pan. Most importantly, do not allow the simmering water to touch the bottom of the bowl. Use pot holders when removing the bowl of cooked custard from the saucepan as it will be very hot.

Make it Easy: Use an egg slicer to quickly and uniformly slice the bananas.

Garnish with additional banana slices just before serving.

Make Ahead: Prepare as directed; cool completely. Refrigerate until ready to serve. Top with reserved wafers just before serving.

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Nutrition information

Calories
210kcal (11%)
Carbs
38.0g (13%)
Fat
5.0g (7%)
Saturated fat
2.0g (10%)
Sodium
95mg (4%)
protein
4.0g
sugar
26.0g
fiber
2.0g
cholesterol
50mg

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