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Tempering is a vital technique used to prevent the curdling of egg yolks when making custards and puddings. When eggs are heated too quickly, they can become scrambled, ruining the silky texture of your pudding. To temper your eggs effectively, begin by whisking the egg yolks in a bowl. Gradually add a small amount of the hot milk mixture—this is your base—into the egg yolks while continuously whisking. This process raises the temperature of the egg yolks slowly and evenly, reducing the risk of curdling. Once combined, pour the egg mixture back into the pot with the remaining milk mixture, continuing to cook over medium heat.

Banana Pudding with Vanilla Wafers

Discover the ultimate twist on a classic dessert with Banana Bliss Pudding Delight. This elevated version of the beloved banana pudding combines creamy layers, sweet ripe bananas, and crunchy vanilla wafers for a rich, satisfying treat. Perfect for family gatherings or special occasions, this decadent pudding is sure to impress everyone. Follow our detailed recipe to learn about each ingredient and step, ensuring a delightful experience from preparation to serving. Enjoy this indulgent dessert that brings warmth and nostalgia to your table.
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Ingredients
  

1 cup granulated sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 3/4 cups whole milk

3 large egg yolks, lightly beaten

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

4 large ripe bananas, sliced

1 package (11 ounces) vanilla wafers

Whipped cream, for topping

Extra banana slices and crushed vanilla wafers, for garnish

Instructions
 

Prepare the Pudding Base:

    In a medium saucepan, combine the granulated sugar, all-purpose flour, and salt, whisking them together until well blended. Gradually pour in the whole milk, stirring continuously to prevent lumps. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, approximately 10 to 12 minutes.

      Add Egg Yolks:

        To prevent curdling, temper the egg yolks by slowly whisking a few tablespoons of the hot pudding mixture into the yolks. Ensure you whisk continuously as you add. Once well combined, pour the egg yolk mixture back into the saucepan with the remaining pudding.

          Finish the Pudding:

            Keep the saucepan over medium heat and continue to cook the mixture for another 2 to 3 minutes, stirring constantly until it thickens enough to coat the back of a spoon. Once thickened, remove it from the heat and stir in the unsalted butter and pure vanilla extract until the pudding is smooth and creamy.

              Layer the Dessert:

                In an 8-inch square dish (or a similar-sized dish of your choice), create the first layer by spreading a single layer of vanilla wafers on the bottom. Next, add half of the sliced bananas over the wafers, followed by half of the pudding mixture spread over the bananas. Repeat this process with the remaining vanilla wafers, bananas, and pudding to create a layered effect.

                  Chill:

                    Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or, ideally, overnight. Chilling not only enhances the flavors but also allows the vanilla wafers to absorb moisture and soften for the perfect texture.

                      Serve:

                        Just before serving, generously top the banana pudding with whipped cream. For a delightful presentation and extra crunch, garnish with additional banana slices and a sprinkle of crushed vanilla wafers on top.

                          Prep Time, Total Time, Servings: 20 minutes | 4 hours 20 minutes | 8 servings