STOP Making Banana Pudding With Instant Mix — Try This Old Southern Custard Method!

https://www.youtube.com/@LeonCarterr?sub_confirmation=1 Have you ever wondered how the old folks made banana pudding before instant pudding mix became the shortcut everybody knows today? In this video, I’m showing you the old-school Southern method built around a real cooked egg custard, layered with bananas and vanilla wafers and often finished with meringue. There’s a reason those old recipes took a little more time, and once you understand what each step was doing, the whole dessert starts to make more sense. I’ll show you why the eggs matter, why the warm custard goes over the bananas and wafers, what happens as those layers sit together, and why some old-school cooks used the yolks in the custard and saved the whites for the meringue on top. Now, I’m not saying instant banana pudding is wrong, and every Southern family didn’t make theirs exactly the same way. Some used cooked custard, some eventually used instant pudding, some topped theirs with meringue, and others preferred whipped cream. What I want to show you is what that old cooked-custard method was actually doing — because a lot of the old folks knew little things in the kitchen that never made it onto the recipe card. Now I’m passing it on to you. How did your family make banana pudding — cooked custard or instant? Meringue or whipped cream? And who was the banana pudding maker in your family? Tell me in the comments. Subscribe for more old-school Southern cooking knowledge, forgotten kitchen methods, and the little tricks nobody bothered to write down. #BananaPudding #SouthernBananaPudding #SoulFood #SoulFoodCooking #SouthernCooking #OldSchoolCooking #SouthernDesserts #OldFashionedBananaPudding #SouthernFood #LeonCarter