Old-School Banana Pudding with Homemade Vanilla Custard

Okay, folks, look, no long talking under that. Listen, we doing your grandma's banana pudding, right? Hey, super easy. And you know, to be more specific, we finna do my grandmama's. Now, let's just look at these ingredients. You see, not a whole lot. Obviously, we gotta have bananas. You know what I mean? These wafers right here, these are my tool of choice. You guys can use really any type of cookie, but if you wanna use something that's more authentic, you can use that, right? Now you see these ingredients, there's not a whole lot. Don't forget. The full ingredient list is now printable and screenshotable on my website. That's smokingandgrillingwithab.com and that's W-I-T-A-B.com. Let's get started. Okay, so listen, when you got the recipe in front of you, you know what I mean, and how we need it, right? When you read the instructions, I take the time to get it, you know, put it out there for you. Listen, we're going to take the dry ingredients. We got salt, flour, and sugar, right? You're going to get yourself a whisk. We're going to add all of that into our saucepan, right? A little salt. There we go. Now I'm going to go ahead and take my whisk. and just whisk this together. I didn't even put no heat underneath the bottom or nothing. I'm just getting this going. All right so listen if you guys haven't already guessed instead of making you know pudding out of a box we're making our own right. So I still don't have any heat underneath my pan or my pot. Now I'm going to just start adding in my milk and check me out right. Notice I keep that my whisk hand just going. I got it just a little noisy but don't worry. Now I'm getting ready to put a little fire under here. You're probably going to go with let's go with a medium high heat You know what I mean? And then we gonna just stir this until it thickens. Okay, so look, I want you guys to take a look at it right here. Look, I've been stirring this constantly. I'm on a medium high heat, right? It's starting to thicken up. I like to see these little bubbles in here. You know, once it becomes like this, maybe a little bit more, once it starts to roll, then I'm gonna reduce it down, right? But look, you can see just the way it comes up over the top. Look at that right there. You can see it starting to thicken up. And we done put that sugar in there. And just in case you guys didn't know, we making our own pudding. I got it. But this right here is gonna show you how to do it. You'll never go back to that box again. Now, while we letting that go ahead and simmer, go ahead and crack your eggs in a bowl, right? When you get good, you'll be able to use this one hand like I'm doing. You know, I'm just showing out, but I've been eating eggs, man, since I, hey, if I told you how long I've been cooking eggs, I'd probably call child services on my mama. So look, look at how it's thickening up, starting to rise a little bit. We stirring, we not letting nothing curd up or nothing like that. I'm finna reduce my heat. Now we coming down to like a little simmer. Right? We leave it like that. Now we're working folks. That's what we want to get. Right? So now we're just getting ready to let that cool just a little bit. Now I'm going to go ahead and whisk my eggs. Right? You want to whisk them good. All right. So I like the thickness that I have right here. Now what I'm getting ready to do is pour a little bit in there. We're going to whisk this, whisk that, and then after we whisk that together, then we're going to pour all of that in the inside. Right? So go like this. All right, so once you got your desired thickness, this is cool right here. Actually, as it cools and it sets up in your refrigerator, it's going to get even thicker. So what I'm going to do is I'm going to pour just a little bit of this in here like that. Just a little bit like that, right? Now, then I go ahead and whisk this inside, you know, of our eggs, right? Look at that. Kind of like you're making a custard, you know what I mean? But hey, you know what? Ain't no kind of like, that's what that looks like, doesn't it? You know what I mean? So we take this, now we add this here. All right now this is where you want to have the right tool for the job folks. You want to make sure you get yourself a spatula you know because we didn't leave we didn't make this to leave a lot of this residue on the side of the you know our bowl right we want to get it all in there that's our goodness. And then we bring this in look at the color folks it screams pudding already you know what I mean but just the flavor on this is nice only thing we got to do now is add our vanilla extract right. So Oh yeah, I'm loving that. Yes sir, now I'm gonna take my extract and work that in. This is when you guys should be grabbing one of them testing spoons you know what I mean and then you taste it and then whatever you need to add to it if you think you need to add to it you do it right now. Okay so as you see we letting this cool you know what I mean that's cool right there it might look a little runny to you but don't trip it'll thicken up on you know on its own as it sits right so now we're getting ready to just go ahead and peel our bananas and then you just want to cut these down into the slices that you want to put on top right. All right, so the next thing we do is we just layer, right? And this is how we layer these. I just put these in here like this, you know, along the bottom. You know what I mean? Because this is going to be our base, right? It's real simple. You guys probably seen these on videos before. You know what I mean? This is like the cool thing. This is also an excellent project to work on with your, you know, with your loved ones. You know what I mean? Even friends or whatever you got that you want to cook, whoever you want to cook with. Man, try these, you know? Just put them down, layer them. You know what I mean? We're gonna put a little, you'll see. All right, so once I have them like that, look, I try to find something that'll fit. Cause usually some of your wafers will be cracked or broken or something like that. You know what I mean? Just to like fill up the bottom and getting close to the edge. So I'll just stick that there. Now you want to go ahead and bring in, you know, your banana slices, you know? Now this is banana pudding. So you're gonna want to put them everywhere. You know what I mean? Then you know what? Do a better job than what I did. Cause all of these aren't uniform, but that's okay. This dessert right here like get it. And again don't let this simplicity of what I'm doing you know get you thinking like oh no I gotta find another one. After you make this I want you guys to come back and read some of these comments from these other people and you tell me that I get y'all in the right game. All right so after you pour that on the top now what we're gonna do is we're gonna build another layer. All we're doing is repeating right and to be honest with you you're probably gonna use every bit of your wafers because we're going to make a crumble top a crumble top on it topping anyway. You know what I mean? So, but look at this right here. This should take you back to your childhood. I don't know about y'all, but I used to have pudding all the time. Ate so much of it. Man, I didn't want to eat no more pudding. Probably, I probably went at least 10 years without even touching pudding. Not even looking at it. All right. So once you have that on there, then we come with the rest. You know what I mean? We just go ahead and pour it just like this. Okay, so look, we got complete coverage. I'm loving that right there. Now, this will give you a little trick. We're going to take our wafers, right? Put these in here like this. Let me get just a few more. This is what I mean when I told you guys we probably gonna use the whole entire bag, box, right? Gonna put them in there like that. And now we finna beat these up. All right, so look, when I put them in a Ziploc bag, I get myself something hard, like, you know, like the bottom of a glass, you know, cup, right? Now we don't wanna turn them into sawdust. You know what I mean? We just do them like this. Just hit them a couple of times and this will give it that nice little appearance, right? Look at that right there. It's up to you. If you want to make it like sawdust, you can, but I still like to see a little bit of the wafer though, you know? That's enough for myself. Now, I'm going to take it, take some of this and just sprinkle these over the top. Just the way they are. Now, when it comes to the rest of my banana, I like to get these really to be uniform. You know what I mean? So we just cut these about the same slice because we're going to get a little bit of coverage, right? So, now you know why we had so many bananas. So now I'll just take them. And just add a few you don't have to pack them on there like you did when you were layering them. You know I mean this right here is really for like steel it's for the taste but a lot of this has to do with the appearance you know and how it looks. All right so the last thing we want to do is we just want to go ahead and give this a cover you know with some saran wrap right. I never get my Saran wrap right. I actually could have done this one one time with first time with just one. All right so anyway we got this wrap and listen I'm going in the refrigerator I'm gonna go in there for about six hours you know what I mean uh you want everything to like set be firm so when your guests or your family cut it it don't be soupy you know what I mean so that's where we want to start with right like here all right put this over the top Let's go ahead and get a good seal on the bottom. Remember, in the refrigerator, six hours. Then I'm going to show you what it looks like. We're going to cut it, put it on a plate, take some pictures, and we're going to eat this, folks. Okay, folks, now check this out. Listen, you can see my little wardrobe kind of like changed, right? So listen, I told y'all six hours, I ended up getting on the phone, doing, you know, talking and planning something. So it's actually the next day, right? So I'm just now taking this out of the refrigerator. And you know what? Longer is It's better. You know what I mean? We'll just leave it like that. You know what I mean? If you can go ahead and do it overnight, that'd be for the best. You know what I mean? Okay folks, so look, you can see how it is right here. Look, came out great. I always like to have my pudding, you know, in something like this, right? So I kind of like just put it in this way. You know what I mean? I like to save a couple of, I'll show you in just one second. That'd be the best way. Cause I like to make these, you know, put some toppings on this as I serve it to my guests, right? Now, if you guys want it to be like firm, you can stick it I took it in the freezer for like the last hour to get it to firm up, but. I usually don't do that. I like it like this. You see that right there? Look, I got to hurry up before that melts. So only thing that has to do is take a few pictures, use that spoon right there to dig in and taste it. This is the banana pudding that everybody wish they had every day. All right, folks, look, I got to hurry up before my whipped cream goes ahead and, you know, starts to melt. But I want, you know what, I'll use any excuse to just go ahead and hit this banana pudding. Hey, Hey, my mouth is already watering. Trust me, folks. This the one. Cheers. Now check this out. Listen, sometimes the simplicity of something doesn't always equal it's going to be bland or it's not enough. It's not over the top. Sometimes I think, you know, when we're making things, we put way too much in it, which is really like unnecessary, and then we forget about the original flavors that we were trying to combine, right? This right here is the one, right? This is the one you can give to your grandma, and I'm telling you, she'd be proud. You know what I mean? Grandmama, mama, daddy, G-pop, that's what I go by, G-pop. You know what You know what I'm saying? So listen, with that being said, Think about this, and if you make it, come back, talk to me, talk to me down in that comment section below, tell me what else do you add, you know what I mean, I got some of y'all gonna say you take a cap, about a teaspoon of lemon juice, drop that in there just to give it that little refreshing taste, you need just a little bit, enough so when it hit everybody's palate, they like, something's in there. Now. I'm interested in reading that. Let me know. Now, if you're new to my channel, let me take this time to say, hey, thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody out there. There's a channel out here that's simplifying these recipes and taking the mystery out of cooking. I know this is dropping on Sunday, so this is personal to all of my, I call you guys my day one. You know what I mean? It's in these premieres every Sunday. Hey, thank y'all. And guess what? I'm out. Peace.