Most People Are Making Banana Pudding Wrong! Try These Southern Tricks

My whole kitchen is written down in one book: https://mrscoralee.com If your banana pudding runs on the spoon, it did not fail in the oven. It failed on the stove, twenty minutes before the oven was ever part of it. That custard has to get properly hot and stay there long enough for the flour to do its work. Here are the seven Southern tricks that fix it. In this video: The pudding gets made on the stove. The oven is for the meringue Fifteen to twenty minutes, and the spoon test that tells you it is done Butter and vanilla go in off the heat Let the custard cool before it ever touches a banana Building the layers, and standing the wafers up the sides The three things that decide whether a meringue holds Why it sets the rest of the way overnight Plus the honest words on runny custard, weeping meringue, dark bananas, and the meringue versus whipped cream argument. If this helped you, subscribe. It does not cost you a thing and it keeps me talking.