How do i make banana pudding thick?!
i'm making banana pudding homemade and it's runny!. it's still in the cookpan!. how do i fix it!?!?!?Www@FoodAQ@Com
Answers:
Keep it on Medium heat and constantly stir it will thicken slowly!. But if say in 30 mins if its still as runny as you say it is now!. And if you have access to Tapioca thickener its great in this situation!. For about 4 cups of pudding you need about!. Start with 1/4 and slowly add use a whisk and gently add the Tapioca thickener little by little, once the whole cup is added give it about 30 mins to come to gether and if its still not where you want it add a tsp more and give it 10-15 mins inbetween!. But 1/4C should be more then enough to get it perfect!.
If your planning on Baking it, do not add the thickener as it will set while baking!.Www@FoodAQ@Com
If your planning on Baking it, do not add the thickener as it will set while baking!.Www@FoodAQ@Com
Banana Pudding: In a large stainless steel (or heatproof) bowl whisk together the 1/3 cup (65 grams) sugar, cornstarch, salt, eggs, and egg yolk!. Whisk in 1/2 cup (120 ml) of the milk!. Set aside while you heat the rest of the milk and sugar!. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked!.
First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water!. Doing this step prevents the milk from scorching!. Then pour the remaining 3 cups (720 ml) of milk, along with 3 tablespoons of sugar, into the saucepan and bring just to a boil!. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth!. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat!. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2 minutes)!. Remove from heat and whisk in the butter and vanilla extract!. Pour through the strainer to remove any lumps that may have formed during cooking!. Cover and place in the refrigerator to chill for an hour or two (or even overnight)!.
To Make Banana Pudding Trifles: Take 6 or 8 bowls or wine glasses (depending on size) and place a few vanilla wafers or ladyfingers in the bottom of each trifle glass!. Spoon a little of the custard over the cookies!. Peel and slice the bananas and place a layer of bananas over the custard in each bowl!. Place another layer of custard and bananas, then finish off with a layer of custard!. The puddings can be eaten right away or placed in the refrigerator for several hours!. Just before serving garnish each pudding with a dollop of softly whipped cream and grated chocolate!.
Makes 6-8 servings!.
Source:
Gourley, Robbin!. 'Sugar Pie & Jelly Roll'!. Algonquin Books of Chapel Hill!. Chapel Hill: 2000!.
Sax, Richard!. 'Classic Home Desserts'!. Houghton Mifflin Company!. New York: 1994!.
Banana Pudding Recipe:
3 1/2 cups (840 ml) milk (partly skim or whole)
1/3 cup (65 grams) plus 3 tablespoons (40 grams) granulated white sugar
1/4 cup (30 grams) cornstarch (corn flour)
1/8 teaspoon salt
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 tablespoon (15 grams) unsalted butter
6 large firm yet ripe bananas
Vanilla Wafers or Ladyfingers, cut into bite sized pieces
Garnish:
Lightly sweetened whipped cream
Grated chocolate
Www@FoodAQ@Com
First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water!. Doing this step prevents the milk from scorching!. Then pour the remaining 3 cups (720 ml) of milk, along with 3 tablespoons of sugar, into the saucepan and bring just to a boil!. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth!. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat!. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2 minutes)!. Remove from heat and whisk in the butter and vanilla extract!. Pour through the strainer to remove any lumps that may have formed during cooking!. Cover and place in the refrigerator to chill for an hour or two (or even overnight)!.
To Make Banana Pudding Trifles: Take 6 or 8 bowls or wine glasses (depending on size) and place a few vanilla wafers or ladyfingers in the bottom of each trifle glass!. Spoon a little of the custard over the cookies!. Peel and slice the bananas and place a layer of bananas over the custard in each bowl!. Place another layer of custard and bananas, then finish off with a layer of custard!. The puddings can be eaten right away or placed in the refrigerator for several hours!. Just before serving garnish each pudding with a dollop of softly whipped cream and grated chocolate!.
Makes 6-8 servings!.
Source:
Gourley, Robbin!. 'Sugar Pie & Jelly Roll'!. Algonquin Books of Chapel Hill!. Chapel Hill: 2000!.
Sax, Richard!. 'Classic Home Desserts'!. Houghton Mifflin Company!. New York: 1994!.
Banana Pudding Recipe:
3 1/2 cups (840 ml) milk (partly skim or whole)
1/3 cup (65 grams) plus 3 tablespoons (40 grams) granulated white sugar
1/4 cup (30 grams) cornstarch (corn flour)
1/8 teaspoon salt
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 tablespoon (15 grams) unsalted butter
6 large firm yet ripe bananas
Vanilla Wafers or Ladyfingers, cut into bite sized pieces
Garnish:
Lightly sweetened whipped cream
Grated chocolate
Www@FoodAQ@Com
add more mixture ie bannas etc to it Www@FoodAQ@Com
add cream cheese an then chill
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