"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
This recipe for Banana Pudding, by Barbara Landrum, is from GENOVA FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Barbara Landrum Added: Thursday, September 24, 2009
1 stick butter 3 tbsp. (heaping) flour 1 can evaporated milk plus 1 1/2 cup milk 3 exlarge or 4 large eggs 2 cups sugar vanilla to taste 3 large or 4 medium bananas 1 box vanilla wafers
Separate eggs. In a sauce pan, make custard by first combining melted butter with flour then add canned milk. Stir until thickened then add remaining milk. Add/temper egg yolks by combining some of the hot custard to the egg yolks whisking together then stirring into the hot custard. This will prevent the yolks from scrambling. Add sugar, cook until thickened over medium heat, stirring frequently. Add flavoring. Layer with bananas and vanilla wafers. Use the egg white to make meringue (your favorite recipe). Spread over pudding and broil until browned.
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