Old Fashioned Banana Pudding
Recipe By Sandy Nueman

Crust
Vanilla Wafers
5-6 Large Bananas

Line a large baking dish (9x13) with vanilla wafers and 2 or 3 sliced bananas. Set aside

Pudding
1 Cup of Granulated Sugar
¾ Cup of All Purpose Flour
3 ½ Cups of Whole Milk (this makes a custard type pudding. If you like a thinner pudding add 4 1/2 cups)
4 Eggs Separated (reserve egg whites for merengue)
1 Tbsp of Vanilla Extract
2 Tbsp of Butter
Pinch of Salt

Add all the ingredients, except the egg whites, vanilla and butter to a heavy bottom saucepan. Stir, making sure everything is smooth, well blended and there are no lumps.

Cook on medium to medium to medium high heat stirring constantly making sure the bottom doesn’t stick or burn. Bring to a low boil. This will take anywhere from 5 to 10 minutes. Once your pudding starts to boil, turn down the heat and cook for 1 minute. Remove from heat. Stir in vanilla and butter. Whisk until smooth and butter has completely melted.

Pour half of the pudding into the baking dish over the wafers and bananas. Top pudding with more wafers and bananas and pour remaining pudding over the top.

Merengue
4 Egg Whites
1 Tsp of Merengue Powder (optional)
½ Cup of Powdered Sugar
1 Tsp of Vanilla Extract

In large mixing bowl, beat egg whites and merengue powder on high speed until frothy. Add sugar and vanilla and beat on high speed until stiff peaks form. This should have the consistency of stiff whipped cream.

Using a large spoon, spoon merengue over the top of the pudding mixture. Bake in a preheated 350 degree oven for approximately 10 minutes or until peaks are golden brown.

Garnish with vanilla wafers. Serve warm or cold.

свернуть