Banana Pudding for Two

by Lisa Rosen on November 1, 2010

I didn’t buy Halloween candy till the last minute this year, because I was hoping against hope that we’d able to skip the whole thing. No such luck, of course, so I was at Target at noon on October 31st, looking for Halloween candy. Guess what? It was All. Gone. If I’d wanted to give out candy canes or marshmallow Santas, we’d have been all set. I’m not kidding–the Halloween candy aisle held nothing but Christmas candy.

Keep watching–I’m going to turn into the Grinch, any minute now.

So, since I refuse to bow to commercial holiday pressure, I’m sticking with my version of seasonally appropriate–banana pudding. Because, y’know–since bananas are never in season here, I feel justified in eating them any old time I feel like it. You can never go wrong with banana pudding.

This is, in my humble opinion, the perfect banana pudding recipe, for two reasons: first, it makes enough for two individual puddings, meaning I get mine all to myself, and second, it’s really quick and easy to make. Best of all–it’s the real McCoy. Just vanilla wafers, custard, bananas, and meringue. Banana pudding as it should be.

Banana Pudding for Two
(it’s easy to double this for four people)
You’ll need 2 1-cup ramequins, or something similar

2 bananas, sliced
about 20 vanilla wafers (you may need to break them up to fit properly)

Custard:
1/4 cup sugar
3 T. all-purpose flour
pinch of salt
1/4 cup egg beater (go ahead and use 2 egg yolks if you prefer)
3/4 cup skim milk
1/4 t. vanilla

Meringue:
1 egg white
1 T. sugar
pinch salt
1/4 t. vanilla

Preheat oven to 350.

First, put all the custard ingredients in a microwave-safe bowl (I used my 4-cup glass measure). Mix well, and microwave on high for 1 minute. Stir, then microwave in 30-second increments until the custard is thick and smooth.

Spread a tiny bit of custard in the bottom of each ramequin, and cover with a layer of vanilla wafers. Follow with a layer of banana, then a layer of custard. Repeat these three layers, then repeat the whole thing in the second ramequin.

Put the egg white in a small, but slightly deep, bowl, and beat to a froth, using the wire whisk attachment on a hand mixer (as much as I love my stand mixer, for just one egg white, a hand mixer is better). When it’s foamy, add the salt and vanilla, and keep beating. As soft peaks begin to form, slowly pour in the sugar, and beat until the mixture will hold a stiff peak when you pull the beater out of it.

Divide the meringue between the two ramequins, spreading it all the way to the edges. Put in the oven, and bake until the meringue is golden brown. Serve warm or cold, or however you prefer your banana pudding.

{ 2 comments… read them below or add one }

Rachel September 16, 2016 at 2:34 am

Hi,
At what temperature would it be good to bake them?

Reply

Rachel September 16, 2016 at 2:34 am

Noticed where you wrote it. thx

Reply

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