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Ingredients
| granulated sugar: 3/4 cup |
| granulated sugar: 1 Tbl |
| cornstarch: 1/3 cup |
| salt: 1 dash |
| 2% milk: 3 cups |
| eggs: 8 (separated) |
| salted butter: 3 Tbl |
| pure vanilla extract: 1 Tbl |
| vanilla wafers (crumbs): 3 cups |
| bananas: 4 (ripe//thinly sliced) |
| cream of tartar: 1/2 tsp |
Banana Pudding
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350ºF.
- In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended.
- Mix in milk.
- Cook 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 of hot custard until blended.
- Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring 2 minutes. Stir in butter and vanilla until blended.
- Place vanilla wafers on bottom of a shallow 2 quart casserole dish.
- Top with layers of banana slices and custard. Repeat layering, ending with custard.
- In a large mixing bowl, best 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 brown, about 20 minutes.
- Remove pudding from oven and cool one hour.
- Refrigerate at least 4 hours before.
- Enjoy!