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This recipe for CAROLINA 'NANA PUDDING, by , is from The Keller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Keller
Added: Wednesday, July 5, 2006


7 large bananas (firm with a touch of green)
6 fresh eggs
4 cups whole milk
1/2 cup sugar
1/2 tsp. salt
Dash of nutmeg
1 1/2 tsp. Grand Marinier
1 box vanilla wafers
1 pint whipping cream
1 tbsp. sugar

9x12 Pyrex dish

In the top of a double boiler, beat the eggs lightly, then blend in 1/4 cup of the sugar, the salt, and all of the milk. In a large saucepan, cook over boiling water, stirring until the mixture coats a metal spoon. Remove the pan from the heat and stir in the liquor. Set the bowl aside to cool.

In the bottom of a Pyrex dish, arrange the vanilla wafers in an overlapping pattern. Top this layer with 1/4-inch banana slices.

Cover the bananas with a layer of custard, repeat cookies and bananas, repeat and then repeat again with the custard as the final (top) layer.

Cover tightly with plastic wrap and refrigerate at least 4 hours, but overnight is better.

Just before serving, whip the cream with the remaining 1 tablespoon of sugar and spread the whipped cream over the pudding.




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