Ingredients: |
Ingredients: 1 12oz. box Nabisco vanilla wafers
1/3 C. unsifted cornstarch
2/3 C. sugar
1/4 tsp. salt
3 C. whole milk
3 eggs
1 Generous tsp. vanilla extract (not imatitaion)
2 tlb. (1/4 stick) butter, cut up
5 perfectly ripe bananas
1 C. whipping cream, whipped with 1/4 cup confectioners' sugar
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Directions: |
Directions:1. Line the bottom and sides of a 13x9in. glass casserole with about half of the vanilla wafers.
2. Mix the constarch, sugar, and salt in the top of a double boiler. Slowly add the milk and cook over simmering water until the mixture thickens, 12 to 15 minutes, stirring constantly.
3. Beat the eggs in a small heatproff glass dish and add about 1/4 cup of the hot milk mixture to the eggs. Stir, then add the eggs to the double boiler. Cook for 1 minute more. (The custard should be about the consistency of mayonnaise. If it is not, keep stirring over simmering water until it thickens.) Add the vanilla and butter and stir until combined. Turn off the heat, transfer the custard to a bowl, place a piece of plastic wrap directly on the pudding to prevent a skin from forming, and allow the pudding to cool to room temperature.
4. Slice a generous layer of bananas over the vanilla wafers. Cover with about half the pudding. Repeat the layers-vanilla wafers, bananas, and pudding. Top with a thick layer of whipped cream. Serve at room temperature, of cover with plastic wrap and chill.
Note: If you want good old-fashioned Meringue on top. Whip 8 egg whites, 1/2 tsp. of Cream of Tarter, 1/2 C. sugar and 1 tsp. vanilla extract. Whip until there stiff peaks. Spread over pudding mixture and place in oven at 250 degrees until meringue browns lightly. |
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