I was in the mood for a comforting dessert and decided on this Nilla Wafer Banana Pudding.
I built two layers for this pudding, starting with Nilla Wafers.
To keep the bananas from turning brown, brush with a bit of lemon juice.
The best part was the custard layer.
Spread a layer of meringue on top to finish it off.
A beautiful lightly golden meringue just out of the oven.
My Notes:
- You can assemble everything a day ahead, except for the meringue and put it in the fridge with plastic wrap on top. I didn’t put the wrap directly on top of the custard and a skin didn’t form.
- If you do it a day ahead, make sure to brush the bananas with lemon juice. I wouldn’t dip because the bananas can get soggy.
- The second day I whipped the egg whites that I saved, spread it on top, and baked.
- Best to serve it that second day because by the third day the bananas will turn brown.
- Sprinkle some crushed Nilla Wafers on top to add some crunch.
Deliciously Noted is a food blog documenting my life in San Francisco, eating, baking, meeting artisans and chefs and when in need of an escape from the fog, sharing about my getaways to New York or Paris.
Peruse, enjoy, leave a comment or two!
