Directions: |
Directions:Preheat oven to 350 degrees.
Separate 3 eggs and set the whites aside for later for meringue.
Add 3 cups of milk to medium saucepan. Place over LOW heat on your stove.
Slowly add flour, whisking or stirring continually to avoid lumps.
Slowly stir in 1/2 cup of sugar whisking or stirring continually until fully dissolved.
Use a fork and break up the egg yolks.
Slowly add the egg yolks to the saucepan, whisking or stirring continually to avoid making scrambled eggs. It's very important to stay with the cooking process at this point. KEEP STIRRING.
Gradually increase the heat to about medium as you continue to stir or whisk. Mixture will begin to thicken slowly.
Cora Mae could tell by the eye when the pudding liquid was about right, but I'm not half the cook she was so I find that using a candy thermometer, after the temperature reaches 170 degrees, it is getting to the point of thickening. Continue to stir it constantly as it thinks or it will burn or curdle. When the mixture reaches a solid 170 degrees and covers the bottom of thermometer when you remove it, remove the mixture from heat but continue to stir.
Add the teaspoon of vanilla extract and continue to stir as it cools down. The mixture must cool down before you begin to assemble the banana pudding.
When fairly cool, spread a light layer of the pudding in a casserole dish.
Add a layer of vanilla wafers. Reserve about 5 to 6 wafers for topping later.
Add a layer of sliced bananas.
Add another layer of pudding mixture spreading it out to the edges of the dish.
Repeat the layering process as needed with bananas and pudding, ending with a layer of the pudding mixture on top. If not adding meringue, bake this at 350 degrees for about 10-15 minutes. Let cool and serve. I prefer it with the meringue which was the way Cora Mae always served it.
Meringue:
Place the room temperature egg whites in a glass or metal mixing bowl.
Using a mixer or whisk, beat the egg whites until they appear frothy in texture.
Add about 1/8 teaspoon of cream of tartar.
Increase mixer speed and beat the egg whites until they form soft peaks.
Add the sugar, Continue to whip, increase the speed as needed until the egg whites thicken and form firm peaks. Do not over work the egg whites as it will cause them to lose volume.
Use a spatula and gently spread the meringue over the pudding layer mixture. Gently dab the spatula up and down in the meringue to form small swirls and peaks...the most fun and artistic part, once it's done.
Place the dish in the preheated 350 degree oven and bake for 10 to 15 minutes. Watch it carefully so that the egg white meringue does not burn. It just needs to be slightly toasted and brown and beautiful.
Remove from oven. Let cool, refrigerate until cold, then serve.
Add the |
Personal
Notes: |
Personal
Notes: There was nothing that Cora Mae White, our housekeeper, store employee, and friend couldn't do in my estimation and for years she was a much loved extended member of our family. This was my FAVORITE dish that Cora Mae used to make. Ricky Leigh loved Cora Mae's Lemon Ice Box Pie but I simply adored her Banana Pudding. Not a time did Cora Mae make a dish for our family that wasn't to our liking. I have always been so thankful to have had Cora Mae in my life. After mama passed away, I don't guess I ever would have learned to make cornbread correctly had Cora Mae not been around as a source of information for me. God Bless her. She was truly a jewel and I miss her.
|
This recipe for CORA MAE WHITE'S BANANA PUDDING is from