How to Make Banana Pudding Without Condensed Milk – Quick & Easy
Can you make banana pudding without condensed milk?
Condensed milk is the milk that has been sweetened with sugar. As a result of the additional sweetening, people want to know if they can make banana pudding without condensed milk? Well, yes, you can. There are other alternatives—whole milk, evaporated milk, cream, etc.
Nutritional value of banana pudding made without condensed milk
- Calories 329
- Protein 4.2g
- Carbohydrates 56.9g
- Fat 9.6g
- Cholesterol 8.6mg
- Sodium 205.2mg
- Iron 0.8mg
- Vitamin B6 0.3mg
- Vitamin C 7.8mg
From the values given above, you can deduce the nutritional benefits of the banana pudding. As we go further down this outline, we will look at how you can make banana pudding without the use of condensed milk.
How to make banana pudding without condensed milk
Cream, milk and other proteins are very essential for your banana pudding. However, in cases where you have to cancel out on options like condensed milk, what do you do? Below, we will be looking at a recipe on how to make banana pudding without condensed milk.
- Vanilla extract
- Kosher salt
- Whole milk
- Sour cream
- Whipped cream
- Vanilla wafers
Tips you can employ when making banana pudding
- You can either work with the instant pudding mix or make the pudding for your banana pudding. The former option is great when you want to have your banana pudding without going through the stress of making the actual pudding mix. However, if you wish to incorporate your personal flavors and ingredients, the latter option is the best choice.
- Formerly, meringue was the topping option for banana pudding. However, whipped cream has over the time become the most used choice.
- Always ensure that the bananas you integrate into your pudding are the ripe ones. The ripe bananas are the ones capable of introducing the richness of the banana flavor. However, this doesn’t mean that you get the ones so ripe they are ridiculously soft.
- The temperature at which your banana pudding is eaten means a whole lot. Most people prefer to have it chilled in the fridge for a while before consuming it. Some others prefer to eat it when it is warm. Ensure that you stick to what suits you best.
- In case you wouldn’t want to make use of the instant pudding mix, you can always have your homemade pudding stored up in your fridge prior to the time it is needed. However, when storing, ensure that you cover the container with a nylon cover. That way, the upper surface doesn’t form a thin continuous coat.
1. Get a medium-sized pan and then, place it on a cooker with medium heat.
2. Pour in your milk and sugar. Ensure that you continue to stir the mix until all of the sugar dissolves completely. The mixing should not be too vigorous though. All you need to do is to keep the milk mobile in one direction. You can choose to skip the sugar if you wish.
3. In another bowl, separate the egg yolks from the eggs. Then, beat them until they have a foamy appearance
4. Begin to add the heated milk to the beaten egg yolks gradually. However, you shouldn’t add all of the egg mixture. You just want to ensure that the egg yolks have the same temperature as the milk.
5. Pour in the mix back into the pot, while ensuring that you do not stop stirring. Stir the mix until the mixture grows thick enough to be beaten.
6. Add in some drops of vanilla extract and then, season it with a pinch of salt. Mix the ingredients together until they are well combined.
7. Pass the thickened mix through a sieve cloth in order to get a residue-free filtrate. Whatever container collects the filtrate should be placed in a cool environment though. You can set up an ice bath or place it in a refrigerator.
8. Leave the pudding for about an hour in the fridge so that it can become a bit hardened.
9. Whisk your heavy cream and sugar in another bowl until the cream becomes thin.
10. The point of getting the ingredients together is the last, and should only be done when you are ready to have the pudding. Get a trifle dish or glass container, and then, line the base with your chopped bananas. To prevent them from losing their color, ensure that you dip them in a bowl of lemon juice prior to this.
11. Add a thick layer of pudding to the top of the bananas. In a case where you want to add a particular effect to the way the cream appears, you can make use of a piping tube. Use a spoon or any other tool with a smooth surface to press down the pudding.
12. Build up your layers by interchanging your ingredients. Examples of toppings you can add include vanilla wafers, crackers, biscuits, etc. Whatever choice you make should be good enough to capable of softening within the pudding.
13. The last topping should be the pudding.
14. Serve your banana pudding!
In a scenario where you want to make use of the instant pudding mix, pour it into a large bowl and then, whisk in evaporated milk into it. You could also use a food processor in order to get a really smooth mix. Add in a couple drops of vanilla extract, and then, proceed to make the layers of your banana pudding.