"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Banana Pudding Recipe

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

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sugar
1/3 cup plain flour
Dash salt
3 eggs, separated
2 cups milk
teaspoon vanilla
45 vanilla wafers, divided
4 - 5 ripe bananas

Meringue:
4 egg whites
cup sugar

Directions:
Directions:
Mix sugar, flour and salt in a saucepan over medium heat. Blend in milk, a little at a time, whisking out lumps. Cook until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Add some of the hot mixture to the egg yolks and stir; add to mixture in pan. Bring to a boil and cook 3 more minutes. Remove from heat. Stir in vanilla. Spread small amount of custard on bottom of 9X13-inch dish; cover with layer of wafers and layer of sliced bananas. Pour about 1/2 of custard over bananas. Put another layer of wafers, bananas and custard.

Meringue:
Beat egg whites until soft peaks form. Gradually add cup sugar, beating until stiff but not dry. Spoon on top of custard, spreading to cover entire surface and sealing edges well. Bake at 350 for 15-20 minutes or until browned. Cool slightly or refrigerate several hours until chilled. Makes 6-8 servings.
Note: See meringue recipe page 342.

 

 

 

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