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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Banana Pudding Recipe

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This recipe for Banana Pudding is from Mom's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Custard:
3 large eggs, separated
3/4 c. granulated sugar, divided into 1/2 and 1/2 cups
1/3 c. all purpose flour
Dash of salt
3 c. whole milk
1 overflowing tsp. of pure vanilla extract

1 box vanilla wafers
4 - 6 bananas

Pinch of cream of tarter

Meringue:

3 large egg whites, room temperature
1/2 cup granulated sugar.
Directions:
Directions:
Whisk together 1/2 c. sugar with flour, salt and milk. Whisk in egg yolks and cook over medium heat, stirring constantly, until thickened and reaches 170ºF. Remove from heat, stir in vanilla and set aside to cool slightly.

In 1-1/2 qt. baking dish, alternate layers of vanilla wafers and sliced bananas. When completed, pour custard mixture over them.

Preheat the oven to 350ºF.
To make the meringue, combine the egg whites and cream of tartar in a small mixing bowl. Beat with an electric mixer until soft peaks begin to form. Gradually beat in the sugar and continue to beat until stiff glossy peaks form. Do not over beat or the meringue will be dry.

Place the meringue on top of the banana custard mixture and spread it to slightly overlap the edges of the baking dish. Bake at 350ºF for 15 to 20 minutes or until the top is a pale golden brown.

Serve hot or refrigerate and serve cold.

 

 

 

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