Original banana pudding

Yield: 1 servings

Measure Ingredient
½ cup Sugar
3 tablespoons All-purpose flour
1 dash Salt
4 Eggs
2 cups Milk
½ teaspoon Vanilla extract
43 Nilla wafers
5 Medium-ripe bananas; sliced, up to 6

1. Preheat oven to 425F. Reserve 2 tablespoons sugar. In top of double boiler, combine remaining sugar, flour, and salt. Beat in 1 whole egg and 3 egg yolks; reserve 3 egg whites. Stir in milk. Cook, uncovered, over boiling water, stirring constantl y 10 minutes or until thickened. Remove from heat; stir in vanilla.

2. In bottom of 1‡-quart round casserole, spoon ‡ cup custard; cover with 8 wafers. Top with generous layer of sliced bananas; pour ⅔ cup custard over bananas. Arrange 10 wafers around outside edge of dish; cover custard with 11 wafers. Top with sl iced bananas and ⅔ cup custard. Cover custard with 14 wafers; top with sliced bananas and remaining custard.

3. In small bowl, with electric mixer at high speed, beat reserved egg whites until soft peaks form. Gradually add reserved 2 tablespoons sugar, beating until mixture forms stiff peaks. Spoon on top of custard, spreading to cover entire surface.

4. Bake 5 minutes, or until surface is lightly browned. Garnish with additional banana slices if desired. Serve warm or cold. © 1996 Lifetime Entertainment Services. All rights reserved.

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