Banana Pudding Research Paper Video
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Banana Pudding Research Paper -
How do you make banana pudding from scratch? Add milk and cream to a medium saucepan over medium heat. Whisk together: eggs, sugar, and cornstarch in a separate bowl. Temper the eggs. Spoon a little of the hot milk over the egg mixtures and whisk well. Combine and thicken. Can you warm up banana pudding? There was a tremendous amount of feedback about how true banana pudding should be made with meringue on top, not whipped cream… And it really should be eaten warm, not cold. How do you thicken banana pudding?
Banana Pudding Research Paper
Preparation
This will prevent the starch from clumping. Slowly add the rest of the milk and stir until smooth. Whisk in the egg yolks thoroughly. Add the butter pieces. Cook, stirring constantly over medium-high heat until thick enough to coat the back of a wooden spoon.
How do you make banana pudding from scratch?
Remove from heat and stir in vanilla. Set aside. Thinly slice large very ripe bananas.
The goal is to ensure a uniform thickness rather than shape. Also, be sure the bananas are very ripe but not turning to alcohol yet.
Beginning and ending with bananas, arrange bananas and wafers in alternating layers. I usually get about 4 or 5 layers. You may need to do this a couple of times but all the pudding should fit in your casserole. Set aside to continue settling while you make meringue.
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Whip egg whites on medium speed until Reseafch. Spoon meringue over top of pudding, pressing so that it seals at the edges. Use the back of your spatula create peaks. Place in middle of preheated oven for minutes until meringue is browned slightly. Take care not to overcook the meringue.
Cool on countertop for about 2 hours then refrigerate up to 24 hours. If you leave it much longer the wafers will turn to mush.]
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