If you’ve never had good old fashioned Banana Pudding then you are seriously missing out! This creamy dessert is so popular that there’s even a 2 day festival in hour of it. I kid you not; there’s a National Banana Pudding Festival the first week of October in Centerville, Tennessee!
It’s generally associated with the Southern part of the United States but it’s popular in all parts of the country. It’s not really known exactly how the dessert became a Southern Icon but it’s been a Southern specialty since the 1940’s if not longer.
Old Fashioned Banana Pudding is pretty similar to the English Trifle in that it’s layers of creamy custard, fruit, and a soft spongy cookie which can be topped if desired with a dollop of whipped cream, or in some homes meringue.
This iconic dessert was further popularized by the Nabisco company when it published the recipe on the box of every Nabisco brand Nilla Wafers, which of course is featured as Wone of the key ingredients.
So back to the beginning, if you’ve never had good Old Fashioned Banana Pudding you’re missing out. So to rectify that here’s a recipe for this yummy dessert. And no instant Banana Pudding from a box doesn’t count!
Old Fashioned Banana Pudding
Ingredients:
1 Tbs. Flour
1 Cup Sugar
1/4 Tsp. Salt
4 Cups Whole Milk
4 Egg Yolks
1 Tsp. Vanilla
4-5 Ripe Bananas
1 Box Vanilla Wafers (the Nabisco brand are called Nilla Wafers)
Directions:
Whisk flour, sugar, salt, milk, egg yolks, and vanilla in a saucepan.
Cook on medium heat about 15 – 20 minutes or until thick. Keep stirring mixture as it cooks so it won’t scorch and stick to the pan.
Remove from heat.
Layer vanilla wafers in the bottom of a dish or bowl.
Add a layer of banana slices, one on each wager works well.
Pour 1/2 of pudding over the layers.
Repeat a layer of wafers and bananas on top of the pudding layer.
Pour the other half of the pudding over that new layer.
Top with crushed wafers if desired.
Cover with plastic wrap and refrigerate until ready to serve.
Leche flan with cream cheese is my family’s all time favorite dessert. Every time we’re together, this decadent dish topped with the sleek caramel is such a delight to the eyes and to the palate.
Leche Flan is a very traditional Filipino treat, very much like a Creme Caramel only sweeter and denser. It’s a rich and creamy custard made with evaporated and condensed milks,egg yolks, and sugar. The addition of cream cheese takes this standard Filipino sweet to a different level.
The sugar is caramelized in a pan on the stovetop then set aside to chill for a bit. The rest of the ingredients are mixed and subsequently poured over the hardened sugar then steamed for one hour and twenty minutes. This creamy and dense dish with caramel glaze is overwhelmingly delicious. Indulge!
Just click here for the recipe of leche flan with cream cheese
INGREDIENTS
1 cup granulated sugar
5 large eggs
4 oz cream cheese, softened
1 can (370 ml) evaporated milk
1 can (300 ml) sweetened condensed milk
1 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven to 350° F.
Place sugar in a 5X9 inch loaf pan over medium heat and cook, stirring occasionally until sugar has dissolved and caramel in color. Remove pan from heat and set aside to cool for 5 minutes.
Meanwhile, in a blender, combine and process eggs, cream cheese, evaporated milk, sweetened condensed milk and vanilla until smooth.
Pour mixture into prepared pan. Place it in another, larger, shallow baking pan and set it in the middle shelf of the oven. Pour enough hot water in the bigger pan to come halfway up the sides of the loaf pan.
Bake for l hour and 20 minutes or until top is set. Allow to cool to room temperature before refrigerating for several hours or overnight. Run a clean knife around the edge before inverting onto a serving plate.
Serve and enjoy!
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THE FILIPINO SWEET DESERT LECHE FLAN WITH CREAM CHEESE
Desserts, who don’t want desserts? Women, men, boys, girls, Adults kids who don’t want it? In the Philippines, we love desserts, lots and lots of desserts. We Filipinos have traditional desserts, local and international desserts and all of it taste so good, you can’t resist it, it makes me feel fat but still don’t care and Ate everything in my plate. Don’t be confused about our snack and dessert cause we Filipinos sometimes our dessert can be a snack and our snack can be a dessert.
Today I’m going to give you my Round-Up Filipino Deserts, try this at home I’m sure you will love this.
Espasol dish was one of my favorite food here in the Philippines because it tastes so good and it is delicious and yummy. An old and authentic traditional Filipino recipe.
I really like this recipe, this food I always bought for my mother when I visited her in Zamboanga so I decided to bring it home and make a homemade one, thank God My Mom loves it so much.
This is a very tasty flavourful native Filipino Desserts that every Filippino loves, it has a lot of variations, styles and techniques and all of them taste super duper GOODY FROM HEAVEN SENT!
I’ve recently been on a pudding making binge. I’ve been making all sorts of puddings and mousses. I recently made some Vegan Coconut Tapioca Pudding so that my grandson Jett can have some too.
I had some fresh mangoes in the fridge and decided to dress up the pudding with some fresh mangoes. I poured them in half pint jelly jars and served them at one of our barbecues. The guests and my family loved it!
This pudding is light and refreshing, best of all when portioned in jelly jars, wine goblets, or custard cups it’s good enough for company. So if you’re looking for something for dessert next time you have guests impress them with this pudding, they’ll think you spent hours making it!
It makes a great ending to a Father’s Day lunch or dinner too! Try it out!
Ingredients:
1 cup small pearl tapioca – not instant
2 cans coconut milk
1 cup sugar
1 tsp. clear vanilla extract
1 large fresh mango diced
Directions:
1. Soak tapioca in a bowl of water overnight in the fridge.
2. Drain tapioca and place in a large pot.
3. Add coconut milk and sugar.
4. Cook over medium high heat until it boils. Stir constantly to dissolve the sugar and to keep the bottom from scorching.
5. Once it starts to boil – it should be thickening and tapioca pearls should be translucent – reduce heat to low and cook another 5 minutes or until all the tapioca pearls are translucent.
6. Remove from heat and stir in vanilla extract and mango.
7. Pour into bowl and cover with plastic wrap. Place in fridge until ready to serve. If you will be portioning the pudding pour into jelly jars, custard cups, wine glasses, etc. and cover.
Soak tapioca in a bowl of water overnight in the fridge.
Drain tapioca and place in a large pot.
Add coconut milk and sugar.
Cook over medium high heat until it boils. Stir constantly to dissolve the sugar and to keep the bottom from scorching.
Once it starts to boil - it should be thickening and tapioca pearls should be translucent - reduce heat to low and cook another 5 minutes or until all the tapioca pearls are translucent.
Remove from heat and stir in vanilla extract and mango.
Pour into bowl and cover with plastic wrap. Place in fridge until ready to serve. If you will be portioning the pudding pour into jelly jars, custard cups, wine glasses, etc. and cover.
Tupig is a popular Filipino recipe/delicacy that is composed of glutinous rice “Malagkit”, coconut mik and shredded young coconut meat wrapped in fresh banana leaves and gill in hot charcoal. It is an all-time favourite present “Pasalubong” among tourists and travellers.
Tupig filipino recipe is one of the best native Filipino delicacies for merienda or giveaways to relatives and friends. There are different Filipino versions depending where it is being made. But for now, this is my version of Tupig Filipino Recipe. Have fun and Enjoy!
Ingredients:
2 cups glutinous rice
1 pc. big banana leaf
1 cup young coconut strips
1 – 1 ½ cup coconut milk
½ cup brown sugar
Directions:
Add glutinous rice in a bowl and pour enough water to soak the rice and leave it in a room temperature overnight.
Then after that, drain the water from the rice then place in a cheese cloth to remove excess liquid.
Place in a food processor or blender and process until it becomes powder then add the coconut milk and sugar and continue to blend until even in consistency.
Place mixture in a bowl and add the coconut strips.
Place 2 tbsp. of mixture in the centre of the banana leaf then wrap by rolling and fold the edges to avoid dripping. This would be very tricky as the dough is runny, it takes practice.
Immediately place and grill in charcoal once you wrap one.
Cook by turning frequently.
Once the banana leaf is charred on both sides, remove it from the grill then set aside to cool down a little before serving.
Add glutinous rice in a bowl and pour enough water to soak the rice and leave it in a room temperature overnight.
Then after that, drain the water from the rice then place in a cheese cloth to remove excess liquid.
Place in a food processor or blender and process until it becomes powder then add the coconut milk and sugar and continue to blend until even in consistency.
Place mixture in a bowl and add the coconut strips.
Place 2 tbsp. of mixture in the centre of the banana leaf then wrap by rolling and fold the edges to avoid dripping. This would be very tricky as the dough is runny, it takes practice.
Immediately place and grill in charcoal once you wrap one.
Cook by turning frequently.
Once the banana leaf is charred on both sides, remove it from the grill then set aside to cool down a little before serving.
