This is my go to banana pudding recipe, I make this A LOT because this is my sons all time favorite dessert and since he is 13, he eats a lot. Using only flour works for me, the pudding thickens up with no problem. Tempering the egg yolks is essential. I think the the trick to this recipe like any other recipe wether cooking or baking is technique. It does not matter if the recipe is followed to the t, technique has to be aquired. I don't bake the pie at the end, I just let the pudding cool on the pie crust otherwise it will get too gelatinous like and firm and we like the pudding consistency. One thing that may help with getting the pudding to thickening up is whisking, as soon as the milk is poured on the dry ingredients, do not stop whisking until it starts to bubble.
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This is my go to banana pudding recipe, I make this A LOT because this is my sons all time...