Old Fashioned Banana Pudding
OLD FASHIONED BANANA PUDDING
1 C. sugar
1/2 C. all-purpose flour
1/2 Tsp. salt
2 C. milk (NOT skim)
4 Or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)
1 Box vanilla wafers
1 Tsp. Vanilla extract
1 Tbsp. Butter (not margarine)
4 Egg yolks (Large eggs or better)
4 Egg whites, room temperature
5 Tbsp. sugar
1/4 Tsp. cream of tartar
1/2 Tsp. vanilla extract
HOW TO MAKE:
1-Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers.
2-Combine sugar, flour and salt in a bowl, and mix well. Set aside.
3-In a heavy saucepan, beat the egg yolks well.
4-Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.
5-Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir.
6-Keep boiling and stirring until mixture reaches a nice pudding consistency.
7-Make sure you don’t scorch the pudding. Remove from heat.
8-Place a layer of banana slices on top of the vanilla wafers.
9-Pour half of the pudding over the banana layer.
10-Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
11-Beat the egg whites at high speed until they form soft peaks.
12-Add the cream of tartar.
12-At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
13-Bake until meringue browns, 12 to 15 minutes.
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