Dessert - Trisha yearwood recipes banana pudding

How to cook:

1. Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.
2. In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
3. Preheat the oven to 425 degrees F.
4. Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding.
5. To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
6. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes.

Notes: Banana Pudding Recipe | Trisha Yearwood, In her take on the classic Southern dessert, Trisha Yearwood layers a quick homemade vanilla pudding with vanilla wafers and sliced bananas, all topped with toasted meringue. The best part? You can have this 5-star Banana Pudding on the table in less than an hour… IngredientsDeselect All, 4 large eggs3/4 cup sugar, 3 tablespoons all-purpose flour1/2 teaspoon plus a pinch salt, 2 cups whole milkSteps1. Separate the yolks from the whites of 3 of the eggs; set asi…2. In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 te…3. Preheat the oven to 42…

Nutrition:

• Calories: 285 cal

How to cook:

1. Take 3 of the eggs and separate the whites from the yolks. Place the whites and yolks in 2 seperate bowls. Add the remaining egg to the yolks. Set aside the whites for the meringue.
2. In a saucepan, combine 1/2 cup of the sugar, the flour, and 1/2 teaspoon salt. Stir in the egg yolk mixture. Add the milk. Turn the heat on low and stir for about 10 minutes, or until the mixture thickens. Remove the saucepan from the heat and mix in the vanilla.
3. Preheat the oven to 425 degrees Fahrenheit.
4. Spread a thin layer of pudding in a 1 1/2-quart casserole dish. Top it with a layer of vanilla wafers. Slice the bananas crosswise into 1/8-inch thick slices. Arrange them in a single layer on top of the wafers.
5. Repeat layering the pudding, bananas, and wafers twice more. End with a layer of pudding.
6. For the meringue topping, beat the egg whites with the remaining salt until stiff. Add in the remaining sugar, one tablespoon at a time, and keep beating until you form stiff peaks. You'll know it's done when the whites don't slide out when you tilt the bowl.
7. Using a spatula, spread the meringue on top of the custard, forming decorative peaks. Bake the meringue for 5 minutes or until it has slightly browned.

Notes: Trisha Yearwood Banana Pudding Recipe, Directions. Take 3 of the eggs and separate the whites from the yolks. Place the whites and yolks in 2 seperate bowls. Add the remaining egg to the …

How to cook:

1. For the pudding: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spray the parchment with cooking spray.
2. Thinly slice the bananas crosswise, about 1/8 inch thick. Toss the bananas in a bowl with the cinnamon and a pinch of salt. Place in a single layer on the prepared baking sheet. Bake until the bananas start to brown on the edges, about 10 minutes.
3. In a saucepan, whisk together the granulated sugar, flour and 1/2 teaspoon salt. Stir in the whole eggs and yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
4. Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of sandwich cookies on top of the pudding, and arrange a third of the roasted banana slices over the cookies. Spread a third of the remaining pudding over the bananas and continue layering cookies, bananas and pudding, ending with pudding, so you have 3 layers total. Cover and refrigerate for at least 1 hour and up to overnight.
5. Whip together the heavy cream and confectioners' sugar in a medium bowl with an electric mixer to stiff peaks. Spread over the banana pudding.
6. For the ganache: Place the chocolate in a heatproof bowl. Heat the cream until hot but not simmering. Pour over top of the chocolate and let sit for a minute before stirring to melt and combine. Drizzle the ganache over the pudding. Spoon the pudding into bowls and serve chilled or at room temperature.

Notes: BANANA PUDDING TRISHA YEARWOOD RECIPES All, Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks. In a saucepan, whisk together 1/2 cup sugar, …

How to cook:

1. For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray and lightly dust with flour. Set aside.
2. In a small bowl, mash the bananas and then stir in the lemon juice. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla wafers in 3 additions and the buttermilk in 2 additions, beginning and ending with the wafers. Beat until combined, then add the mashed bananas and vanilla and beat until fully incorporated.
3. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before turning out onto racks to cool completely.
4. For the filling: Separate the yolk from the white of 1 of the eggs. Discard the white. In a saucepan, whisk together the granulated sugar, flour, cornstarch and salt until completely combined. Stir in the egg yolk and remaining whole egg, and then stir in the milk. Cook uncovered over medium heat, stirring often, until the pudding thickens, 5 to 7 minutes. Remove from the heat and stir in the vanilla. Cover the pudding with plastic wrap, laying the wrap directly on the surface so a skin doesn’t form. Chill in the fridge until completely cooled, about 30 minutes.
5. Spread the pudding between the cake layers. Chill the cake until the pudding filling is set, 30 minutes to 1 hour. Sprinkle the top of the cake with confectioners’ sugar just before serving.

Notes: Peanut Butter and Roasted Banana Pudding, For the pudding: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spray the parchment with cooking spray. Thinly slice …