Recipe by ~Bliss~
This is the original, from scratch, like Grandma used to make.
Top Review by KitchenWitchWay
Let's bring these oldies but goodies back I say! This nanna pudding was delicious. Every bite had you coming back for more! We enjoyed it for Thanksgiving this year and the family wants it on the menu for Christmas, so it was definately a big success!
- 3⁄4 cup sugar
- 1⁄3 cup all-purpose flour
- 1 dash salt
- 4 eggs, separated, at room temperature
- 2 cups milk
- 1⁄2 teaspoon vanilla
- 1 (12 ounce) package vanilla wafers, reserve 10 to 12 vanilla wafers for garnish
- 5 -6 medium bananas, sliced, reserve 1 banana for garnish
Directions See How It's Made
- Combine 1/2 cup sugar, flour and salt in top of double boiler.
- Stir in 4 egg yolks and milk; blend well.
- Cook, uncovered over boiling water, stirring constantly until thickened.
- Reduce heat and cook, stirring occasionally, for 5 minutes.
- Remove from heat, add vanilla.
- Spread small amount on bottom of 1-1 1/2 quart casserole; cover with layer of wafers.
- Top with layer of sliced bananas.
- Pour about 1/3 of custard over bananas.
- Continue to layer wafers, bananas, and custard to make 3 layers of each, ending with custard.
- Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Spoon on top of pudding, spreading to cover entire surface.
- and sealing well to edges.
- Bake at 425° for 25 minutes or until delicately browned.
- Cool slightly or chill.
- Just before serving, garnish with banana slices, then insert vanilla wafers upright around edge of dish.
- Makes 16 servings.