Banana Pudding
We should rename this recipe Goldilocks Pudding! My mother’s notes say she made several attempts at my dad’s favorite dessert before coming up with this particular version—not too hard, not too soft. It has become a mainstay in my home, too. Garth prefers the pudding without the meringue, so I usually make two versions, one with and one without. Either way, it’s a homey, satisfying finish to any meal.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Separate the yolks from the whites of 3 eggs. Set aside the whites. In the top of a double boiler, whisk together 1/2 cup of the sugar, the flour, and the salt. Stir in the whole egg and the 3 yolks, and then stir in the milk.
Step 2
Cook uncovered, stirring often, for about 10 minutes, or until the mixture thickens. Remove from the heat and stir in the vanilla.
Step 3
Preheat the oven to 425°F.
Step 4
Spread a thin layer of pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas, and pudding, ending with pudding.
Step 5
To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake for 5 minutes, or until the meringue is lightly browned.
From Gwen
Step 6
Wait, if you can, to allow the wafers to become soft before serving.
