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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

'Nanna Puddin Recipe

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This recipe for 'Nanna Puddin is from St Michael's Episcopal Church Cookbook, 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 Base:
6 large bananas
4 c. 2% or whole milk
1¼ c. sugar
3 Tbsp. all purpose flour
5 egg yolks, beat well (separate eggs and save the egg whites at room temperature for Meringue)
2 Tbsp. vanilla
1 box of vanilla wafers
½ tsp. salt

Meringue:
Egg whites from 5 eggs above
1 tsp. vanilla
2 Tbsp. sugar
⅛ tsp. salt

Directions:
Directions:
Put 1/2 box of vanilla wafers into a large oven proof bowl mixed with 3 sliced bananas. Set aside until after custard is made.

1. Mix sugar, salt, and flour together in a 4 quart sauce pan. Pour milk and add well beaten egg yolks to mix and stir well. Keep stirring on medium heat until thickened into a custard (about 15 minutes or so).
2. Turn heat off and add 2 Tbsp. vanilla.
3. Pour ½ custard on 1st layer of ½ box of vanilla wafers and 3 sliced bananas. Add next layer of vanilla wafers and sliced bananas and pour remaining custard on top. Set aside until Meringue is finished.

Meringue:
1. Egg whites should be at room temperature in a metal bowl. Use a hand mixer at highest speed to beat to a soft peak stage - add a sprinkle (⅛ tsp. of salt) and 2 Tbsp. of sugar a little at a time. Then, slowly add 1 tsp. of vanilla.
2. Spoon meringue on top of custard and make small peaks with a spatula.
3. Brown meringue under broiler in oven.

Serve warm for best taste.

Serves 12 -15 but don't expect to have any leftover.

 

 

 

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