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Banana Pudding Recipe

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This recipe for Banana Pudding, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanette Fleming
Added: Tuesday, August 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup sugar, divided
1/3 cup flour
Dash of salt
3 eggs, separated
2 cups whole milk
1/2 tsp vanilla
45 NILLA wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups)

Directions:
Directions:
Preheat oven to 350 degrees. Mix 1/2 cup of the sugar, flour and salt in top of a double boiler. Blend in the 3 egg yolks and milk. Cook, uncovered over boiling water 10 to 12 minutes or until it thickens. Be sure to stir constantly to prevent sticking. Remove from heat and stir in vanilla.
Reserve 12 of the wafers for top garnish. Spread small amount of the cooked custard on bottom of 1 1/2 quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas. Continue to layer wafers, bananas, and custard, ending with custard.
Beat the egg whites on high speed of electric mixer until it forms soft peaks. Gradually add remaining 1/4 cup sugar, beating until peaks are stiff. Spoon the egg white mixture (meringue) over custard, spread evenly to cover entire surface of custard and seal it well to edge of bowl.
Bake 15 to 20 minutes or until top is brown on peaks. Cool slightly. Line outside edge with reserved 12 wafers

Number Of Servings:
Number Of Servings:
Makes 12 (2/3 cup) servings
Preparation Time:
Preparation Time:
30 minutes prep, 20 minutes baking
Personal Notes:
Personal Notes:
The ripeness of the bananas is important. You never want them too green and firm, just good and ripe, but not mushy.

 

 

 

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