New Orleans Style Banana Pudding

Ingredients

In this New Orleans adaptation of the classic American Banana Pudding, we incorporate the distinct flavors and spices of Creole cuisine. By adding warm spices like cinnamon and nutmeg, we infuse the pudding with a touch of New Orleans' culinary heritage. Additionally, we use a fluffy meringue topping instead of the traditional whipped cream, giving the dessert a lighter and more delicate texture. We alse have the original recipe for Banana Pudding, so you can check it out.

• 4 ripe bananas, sliced 4 ripe bananas, sliced
• 1 box (12 oz) vanilla wafers 1 box (12 oz) vanilla wafers
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Pinch of salt Pinch of salt
• 4 large egg whites 4 large egg whites
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 43g, 26g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a medium saucepan, combine the milk, heavy cream, 1/2 cup of sugar, flour, egg yolks, vanilla extract, cinnamon, nutmeg, and salt. Whisk until well combined.
3. 3.
   Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-12 minutes.
4. 4.
   Remove the saucepan from heat and let the pudding cool slightly.
5. 5.
   In a separate bowl, beat the egg whites until soft peaks form. Gradually add in the 1/4 cup of sugar and continue beating until stiff peaks form.
6. 6.
   Gently fold the beaten egg whites into the cooled pudding mixture.
7. 7.
   In a 9x13-inch baking dish, layer half of the vanilla wafers, followed by half of the sliced bananas, and then half of the pudding mixture. Repeat the layers with the remaining ingredients.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the meringue is lightly browned.
9. 9.
   Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Bananas — Use ripe bananas for the best flavor and texture in the pudding.
• Vanilla wafers — Look for high-quality vanilla wafers to enhance the overall taste of the dessert.
• Cinnamon and nutmeg — Use freshly ground spices for a more intense and aromatic flavor.
• Egg whites — Make sure the bowl and beaters are clean and free of any grease to achieve the best results when beating the egg whites.
• Meringue — Be gentle when folding the beaten egg whites into the pudding to maintain its light and airy texture.

Tips & Tricks

• For a boozy twist, you can add a splash of rum or bourbon to the pudding mixture.
• To add a crunchy element, sprinkle some crushed pecans or toasted coconut on top of the meringue before baking.
• If you prefer a sweeter pudding, you can increase the amount of sugar in the pudding mixture.
• For a decorative touch, you can pipe the meringue on top of the pudding using a star-shaped piping tip.
• Leftover pudding can be stored in the refrigerator for up to 2 days. Just make sure to cover it tightly with plastic wrap to prevent it from drying out.

Serving advice

Serve the New Orleans Style Banana Pudding chilled for the best taste and texture. Garnish each serving with a sprinkle of ground cinnamon or a dusting of cocoa powder for an extra touch of elegance.

Presentation advice

To enhance the presentation of the New Orleans Style Banana Pudding, serve it in individual glass dessert cups or ramekins. Layer the pudding, bananas, and vanilla wafers neatly, and top each serving with a dollop of meringue. You can also garnish with a fresh mint leaf or a sprinkle of grated chocolate.