Southern Style Banana Pudding
"Janet McCatty – ITS – Solutions Delivery"Serves | Prep Time | Cook Time
Why I Love This Recipe
This was one of my favorite desserts/treats growing up. When I think about it my Mom making it, it still brings a smile to my face. We loved eating it while it was still warm. Between my sister, Dad and I, there were never any leftovers.
Ingredients You'll Need
• 3⁄4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1 dash salt
• 4 eggs, separated, at room temperature
• 2 cups milk
• 1/2 teaspoon vanilla extract
• 35 -45 shortbread cookies (like "Nilla wafers", reserve 10 to 12 for garnish)
• 5 -6 medium bananas, sliced (fully ripened)
• Prepare the custard:
o Combine 1/2 cup sugar, flour and salt in top of double boiler.
o Stir in 4 egg yolks and milk; blend well.
o Cook, uncovered, over boiling water, stirring constantly until thickened.
o Reduce heat and cook, stirring occasionally, for 5 minutes.
o Remove from heat; add vanilla.
• Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas.
• Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard.
• Prepare the meringue
o Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
• Bake at 425 degrees for 5 minutes or until delicately browned.
• Cool slightly or chill.
• Just before serving, garnish with banana slices, then stand Nilla Wafers upright around edge of dish.