Wednesday, July 6, 2011

Banana Pudding

This is another recipe from my mother-in-law Dotty.  She is the BEST.  This is a totally homemade from scratch dessert.  It's a "Make it for someone you love" kind of dessert.

  • 3 egg yolks
  • 2 C. milk
  • ½ C. sugar
  • 1/3 C. flour
  • ½ t. vanilla
  • 3 egg whites
  • ¼ t. salt
  • ¼ C. sugar
  • ½  t. corn starch

  • 4 – 5 ripe bananas, sliced
  • 48 Nilla wafers
  1. Preheat oven to 350 degrees
  2. Separate room temperature eggs and put the whites in a stainless steel or glass bowl
  3. Place the whites on the side for later
  4. Boil water in a double boiler, then add flour and sugar
  5. Beat the egg yolks with the milk and add to the double boiler
  6. Stir constantly for 12 minutes
  7. Remove from heat and add vanilla
  8. In a 2 quart Pyrex dish, put about ½ C. of custard then a layer of about 24 Nilla wafers and a layer of bananas
  9. Next layer about 1 C. of custard, then another layer of 24 Nilla wafers and bananas
  10. Last layer of 1 C. of custard
  11. Let the pudding set and make the meringue
  12. Combine the salt, sugar and corn starch in a separate bowl
  13. Using a mixer, beat the egg whites
  14. Add the mixture gradually to the egg whites and beat until peaks are formed
  15. Spread the meringue over the pudding making sure to seal the edges
  16. Bake for 15 minutes
  17. Pudding can be served warm or chilled
Tips and Tricks:
  • Beating egg whites are tricky.  You need a really clean bowl.  Stainless steel is great, but glass works well also.  NO PLASTIC.  Don’t try to make a meringue on a rainy day.  If there is too much humidity, it doesn’t work.
  • I don’t have a double boiler.  I use a pot and put a stainless steel bowl over the pot.  This works fine.

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