Sunday, April 08, 2007

Banana Pudding

What people have done to banana pudding is a crime--instant pudding, Cool Whip, all kinds of nastiness for the sake of time. Banana pudding is easy and quick to make from scratch--don't be tempted to take short cuts.

Serves 8
app 8x12, rectangular pyrex dish, or about the same size oval baking dish.

Custard
1/2 cup sugar, plus 2 or 3 tbl depending on how sweet your bananas are
1/4 cup flour
1/4 tsp salt
1 1/4 cup milk
1 cup evaporated milk (if you don't have just use 2 1/4 cups milk)
4 egg yolks
1 tbl butter
1 tbl vanilla extract

Beat egg yolks in a small bowl.
Mix sugar,flour, & salt together in a saucepan with a whisk and gradually add milk, stirring constantly. (This should be smooth) Place over medium high heat and, stirring constantly, bring to a boil. Reduce heat and simmer 3 minutes, stirring constantly. Begin beating yolks and gradually add about half of the hot milk mixture to them. Add the yolks back to the milk mixture in the pan and stir. Place back over medium heat and bring to the boil. Reduce heat and simmer 2 minutes. Turn off heat and add vanilla and butter. Spray w/ Pam to keep skin from forming.

Line the bottom and sides of your baking pan with vanilla wafers. Fill with sliced bananas. Top with custard. (If custard is too thick, you can thin it with a little milk).

Merengue

4 egg whites
pinch of salt
6 tbl sugar

Beat whites with a pinch of salt til soft peaks form. Gradually add sugar and beat until stiff peaks form. Top pudding with merengue and bake at 350 about 15 minutes or until nicely browned. Best served warm or at room temp.

Vanilla wafers, enough to line your pyrex dish
5-7 bananas, sliced

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