FAQs
Steps
- In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. ...
- Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. ...
- Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled.
What is a substitute for vanilla wafers in banana pudding? ›
What are good alternatives to vanilla wafers? It's worth trying to find vanilla wafers — their mild flavor and crunchy texture is ideal for this dessert. However, if you're unable to source them, you can substitute with shortbread cookies, ladyfingers (also known as Savoiardi cookies), or animal crackers.
What ingredient makes pudding thick? ›
Puddings are thickened in several ways: Using starch: In order for the starch granules to open up and actively absorb liquid, the mixture needs to come to a boil (1-3 minutes, until it starts to thicken). Stir constantly to prevent the mixture from burning.
What is a substitute for instant vanilla pudding mix? ›
The alternative mix is simply 1 part cornstarch to 2 parts fine sugar, plus 1 part vanilla. I used 1 TBSP. of cornstarch and 2 TBSP. of sugar.
What can overripe bananas be used for? ›
38 Recipes for Ripe and Overripe Bananas
- Banana-Stuffed Aquafaba French Toast. ...
- Pineapple Ginger Smoothie. ...
- Strawberry Nice Cream Sundaes. ...
- Berry and Banana Cupcakes with Vanilla Frosting. ...
- Crispy French Toast Cups with Bananas Foster Topping. ...
- Tricolor Nice Cream Cupcakes. ...
- Blueberry-Banana Wraps.
How long is homemade banana pudding good for? ›
It's best not to leave it at room temperature for more than two hours. Refrigerating it in a closed plastic container will keep it in good shape for at least 3-4 days. Freezing this yummy dessert for too long is another bad idea. Once you defrost your banana pudding, the taste and appearance won't be the same.
How do you keep banana pudding from getting soggy? ›
How Do You Keep Banana Pudding From Getting Watery? As banana pudding sits, the bananas will release water into the mixture, making the pudding slightly watery. The best way to combat this is to serve and enjoy the pudding freshly made.
Can you use graham crackers instead of vanilla wafers? ›
I haven't had banana pudding in years, and as I recall, it was always with vanilla wafers. The graham crackers worked equally well as a replacement. I'd never used Dream Whip before, but it certainly thickened the pudding nicely.
Can I use banana extract instead of vanilla? ›
It can be used in any recipe in place of - or blended with - the vanilla extract called for in the recipe. This recipe makes roughly 4-8 oz of banana extract.
Why do Nilla Wafers taste different now? ›
Originally a round, thin, light wafer cookie made with flour, sugar, shortening, eggs and real vanilla, Nilla wafers have been primarily flavored with synthetic vanillin since at least 1994, a change which prompted criticism.
In the United States, puddings are nearly always sweet desserts of milk or fruit juice variously flavoured and thickened with cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs. The rarer savoury puddings are thickened vegetable purées, soufflé-like dishes, or, like corn pudding, custards.
What is the raw material for pudding? ›
The milk pudding is a pasty or semi-fluid state milk-contained product, and each 100 weight portions of the milk pudding comprises the following raw materials: 30 to 80 portions of liquid milk raw material, 4 to 20.0 portions of sugar, 0.1 to 5 portions of a stabilizing agent, and the balance being water.
What is pudding mix made of? ›
Sugar, a flavoring agent, and thickeners are primary ingredients. Instant chocolate pudding mix is manufactured using cocoa. A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk.
Is pudding made with milk or water? ›
The Oxford English Dictionary describes puddings also as 'A boiled, steamed or baked dish made with various sweet (or sometimes) savoury ingredients added to the mixture, typically including milk, eggs, and flour (or other starchy ingredients such as suet, rice, semolina, etc.), enclosed within a crust made from such a ...