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Maya Angelou's Banana Pudding Recipe

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This recipe for Maya Angelou's Banana Pudding is from Angela's 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:  
3/4 cup plus 1 tablespoon sugar
1/3 cup cornstarch
pinch of salt
3 cups milk
8 eggs, separated
1 tablespoon pure vanilla extract
3 tablespoons butter
3 cups vanilla wafers
4 ripe bananas, thinly sliced
1/2 teaspoon cream of tartar
Directions:
Directions:
Preheat oven to 350º. In a large saucepan, combine 1/3 cup sugar, cornstarch, and salt; stir until blended. Mix in milk. Cook custard over medium heat, stirring constantly until thickened and boiling; boil 1 minute, then remove from heat.

In a small bowl, whisk egg yolks, then whisk in about 1/2 cup hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring 2 minutes. Stir in vanilla and butter until blended.

Place vanilla waters on bottom of a shallow 2-quart casserole dish. Top with a layer of banana slices, then one of custard. Repeat, layering, ending with custard.

In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.

Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.

Makes 8 servings.

 

 

 

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