Thursday, February 16, 2006

banana pudding

For pudding:
3 1/2 T flour
1 1/3 c sugar
dash of salt
3 eggs yolks
3 c milk
1 t vanilla
1 box vanilla wafers
6 to 8 bananas

For meringue:
3 egg whites (left over from pudding)
1/4 c plus 2 T sugar
1 t vanilla

Combine flour, sugar, and salt in a saucepan. Beat egg yolks and combine with milk; mix well. Stir into dry ingredients and cook over medium heat, stirring constantly until smooth and thickened. Remove from heat and add vanilla. Slice bananas. In a three quart baking dish, layer one-third of vanilla wafers, then one-third of banana slices, and then one-third of custard mixture. Do that three times.

No one in my family is much for the meringue, but if you want to make it, beat the egg whites until they are foamy, add the 1/4 c plus 2 T sugar (one T at a time), beating the whites until stiff peaks form. Add the vanilla and beat until blended. Spread the meringue over the pudding sealing to the edge of the dish.

With or without the meringue, bake at 425 for 10-12 minutes. 8-10 servings.

Read the post that accompanies this recipe here.