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How to Cook Perfect Momo Jenkins Banana Pudding

Without fail recipe ultimate Momo Jenkins Banana Pudding easy, bouncy, practical.

Momo Jenkins Banana Pudding
Momo Jenkins Banana Pudding

Good Evening every body, at this time you get present recipe Momo Jenkins Banana Pudding with 8 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 9 stages of easy cooking Momo Jenkins Banana Pudding.

Ingredients for Momo Jenkins Banana Pudding

  1. Prepare 6 : ripe bananas.

  2. Prepare 3 1/2 tbsp : all purpose flour.

  3. Prepare 1 2/3 cup : sugar.

  4. Needed 1 pinch : salt.

  5. Prepare 3 : large eggs, separated.

  6. Prepare 3 cup : milk.

  7. Prepare 1 packages : vanilla wafers (12 ounce).

  8. Prepare 1 tsp : vanilla extract.

If all ingredients Momo Jenkins Banana Pudding it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Momo Jenkins Banana Pudding

  1. Combine flour, salt and 1 1/3 cups of sugar in a heavy sauce pan..

  2. Beat egg yolks..

  3. Combine egg yolks and milk, mixing well. Stir into dry ingredients..

  4. Cook over medium heat, stirring constantly until smooth and thickened. Remove from heat..

  5. Stir in vanilla extract..

  6. Layer 1/3 of wafer in 3 qt baking dish. Slice bananas and layer over wafers. Pour 1/3 of egg and and milk mixture over bananas. Repeat layers twice..

  7. Beat egg whites until foamy. Gradually add remaining sugar, 1 table spoon at a time, beating until stiff peak forms..

  8. Add 1 teaspoon of vanilla to egg white mixture and beat until blended. This creates the meringue..

  9. Spread meringue over pudding, sealing edges of dish. Bake at 425°F for 10-12 minutes or until golden brown..

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