"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Nana's Banana Pudding Recipe

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This recipe for Nana's Banana Pudding, by , is from An Ortolf Family Tradition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mollie Gummelt
Added: Monday, September 17, 2007


3 ½ tbsp.. flour
1 1/3 cups sugar
Dash of salt
3 eggs, separated
3 cups whole milk or half and half
1 tsp. vanilla extract
1 box vanilla wafers
3-4 medium bananas
1/4 c. plus 2 tbsp. sugar
1 tsp. vanilla extract

Combine flour, 1 1/3 cups sugar, and salt in heavy saucepan
(or double boiler with simmering water underneath). Beat egg
yolks and combine egg yolks and milk (or half n half), mixing
well. Stir into dry ingredients with whisk and mix until smooth.
Then, use a wooden spoon and stir over medium heat until
smooth and thickened. Stir constantly. This will take 5
minutes or more. The pudding is set when the mixture coats
the back of a stainless spoon without falling off.

Remove from heat and stir in 1 teaspoon vanilla extract.

Layer one third of vanilla wafers in bottom and up the sides of
an ovenproof 3 quart baking dish. Slice bananas and put a
layer of bananas over wafers. Pour one-third of the custard
over this, then repeat layers one or two times, ending with

Beat egg whites (at room temperature) until foamy. Gradually
add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time,
beating until stiff peaks form. Add one teaspoon vanilla and
beat until blended. Spread meringue over custard, sealing to
the edge of the dish.

Bake at 425 degrees for 10 minutes or until golden brown.
Watch carefully so this does not burn! Let the banana
pudding “rest” for at least 15 minutes before serving. (This
will help the custard thicken up a little bit.)

Number Of Servings:
Number Of Servings:
8-10 Servings
Preparation Time:
Preparation Time:
40 minutes




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