![]() You can’t even make what you’re talking about. Linda W: shut up, this is a classic to everyone else. This is great! Every time I make it o get rave reviews about it. I did stabilize my whipped cream so maybe the gelatin will help.Īt least I have time to make something else that’s less gross before tomorrow… It doesn’t make a lot of sense that a tablespoon of starch and one egg would set that much liquid, but i suppose I’ll wait and see. I rarely eat added sugar, so if you’re the same, find another recipe - honestly one that’s just sweetened with bananas and maybe a couple of tablespoons of sugar would be plenty.Īlso, I followed the instructions precisely and the pudding is quite runny. I made it for guests who aren’t from the US and I’m embarrassed to serve it to them. Like made me sick to my stomach after a quarter cup. On what planet is this not repulsively sweet? This recipe is revoltingly, cloyingly sweet. “ You might think sweetened condensed milk would make for a cloyingly sweet banana pudding, but fear not!” I replaced, with what I had on hand, almond butter cookies for the vanilla wafers- frankly any vanilla, butter cookie will do! I was concerned that with no sweetening in the whipped heavy cream this would not be flavorful enough, however with the sweetened condensed milk and marscapone, and the flavoring from the bananas themselves, this was truly perfection. This is a fantastic recipe and so easy with pantry items most already have at home. Someone below added walnuts, the only thing I added was chopped pecans for a little crunch. ![]() And for those that think it's too sweet, maybe you shouldn't be looking at dessert recipes. I'm sure there's a box mix with your name on it somewhere. I'm always amused by people who get a recipe and change absolutely everything, if it's not your cup of tea then move on. The only complaint was that there was not more of it. I loved this recipe and my family loved it too. Next time I think I'll try leaving out the extra 2 Tbsp of sugar - it was still very good as is and not too too sweet, but probably would taste just as good without it. The pudding was delicious and a big hit with my family. The bananas will brown a bit and the pudding may loosen, but the flavors and textures hardly suffer, and with a dessert this good, you won’t even notice. Leftovers keep just fine in the refrigerator for up to three days. (Make-ahead-dessert lovers, this one’s for you!) Pro tip: If you’re making ahead for a group, consider doubling the recipe. Nilla Wafers are traditional-and fantastic-but there’s another world-famous(ish) recipe out there that calls for Pepperidge Farm Chessmen Butter Cookies, so substituting with those is an option if you’re looking to shake things up.įinally, be sure to plan ahead, as the vanilla pudding needs to be chilled for an hour before you assemble the whole shebang and the finished dish needs to chill for about 6 hours before serving. And skipping the mascarpone or cream cheese all together works too. I like the velvety richness mascarpone imparts, but if you are team cream cheese (another banana pudding secret ingredient), go for it. You might think sweetened condensed milk would make for a cloyingly sweet banana pudding, but fear not! The pudding is barely sweetened and the mascarpone adds a subtle tang and slight acidity. Many recipes call for using instant pudding mix, but making it from scratch adds about five minutes and a creaminess and complexity you won’t get from the boxed stuff. With homemade vanilla pudding, sweetened condensed milk (the secret ingredient no one talks about), and mascarpone, this truly is the best (and easiest) banana pudding recipe.
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