![]() But sometimes, I like to make my shortbread crumbles for a dessert that tastes like banana cream pie in a bowl. Store-bought vanilla wafers are my go-to cookie for this dessert. Some people prefer meringue on top of their banana pudding. Substitutes include non-dairy whipped topping or canned whipped cream. WHIPPING CREAM: Use heavy or whipping cream.Graham crackers have a similar crunch to vanilla wafers, but with a little bit of sweetness on the tongue.” Looking for a substitute for vanilla wafers? According to Happy, “ The best substitute for vanilla wafers, or Nilla Wafers, is graham crackers. I always have a few leftover cookies for the grandkids. VANILLA WAFERS: We prefer “Nilla” wafers.Use the “Goldilocks Rule.” Look for “just right” in the store, or buy under ripe bananas and wait until they are perfect. BANANAS: The bananas you choose for this recipe should not be overly ripe bananas, nor should they be under ripe.FYI: You don’t need to use melted butter since the butter will melt quickly when added to the hot pudding. BUTTER: Butter smooths out the texture, firms the pudding as it chills, and adds flavor.If you have it, vanilla bean paste with the obvious black specks will take this recipe up a notch. VANILLA EXTRACT: This flavoring adds so much character to the banana pudding.I use sea salt but table salt or Kosher salt is also good. SALT: You need little, but a bit enhances the sweetness.I’m guessing non-dairy milk such as almond or cashew milk would work, but I haven’t tested it. Of course, the higher the fat content, the richer the final product. MILK: Any type of dairy milk from fat-free to whole milk will work.Use bleached or unbleached-it doesn’t matter. FLOUR: The recipe is formulated for plain flour, aka all-purpose flour.(50 grams per whole egg.) If you’re wondering what to do with the egg whites, this recipe for Angel Food Cake with Chocolate Ganache is my favorite. EGG YOLKS: I designed all of my recipes for large eggs.I have not tested this recipe for any substitutions of this ingredient. Write the time down and you won’t have to think about it again. Pay attention the first time or two that you make the pudding to determine the proper cooking time. If your oven is old or small, it may take longer. If your oven is relatively new and more powerful, less time will be required. My microwave is SLOW but requires only 7 minutes or less to thicken the pudding. The blender and pyrex bowl you use in the microwave will clean up easily. You no longer need to worry about scorching and then having to scrub the pan. This is a huge plus in my book, especially when I don’t feel like cooking. This recipe is so uncomplicated that you can memorize it. The cooked pudding should come out smooth, assuming you don’t forget to whisk it occasionally. The custard mixture will go into the microwave silky smooth. Mix all of the vanilla pudding ingredients in a flash with a blender or food processor. Why you’ll love this simple banana pudding recipe: 1. How to make banana pudding in a microwave:.Why you'll love this simple banana pudding recipe:.
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