Prep 30 mins
Cook 10 mins
From Cook.com. In a Ted Allen blog, he gave the link to this recipe as his favorite way to make this pudding. Once you'll make it, you'll be hooked.
- 3⁄4 cup granulated sugar
- 1⁄3 cup all-purpose flour
- 1 dash salt
- 4 eggs, separated, at room temperature
- 2 cups milk
- 1⁄2 teaspoon vanilla extract
- 35 -45 shortbread cookies (like "Nilla wafers", reserve 10 to 12 for garnish)
- 5 -6 medium bananas, sliced (fully riped)
- 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 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas.
- Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers 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 degrees for 5 minutes or until delicately browned.
- Cool slightly or chill.
- Just before serving, garnish with banana slices, then stand Nilla Wafers upright around edge of dish.
I am so glad I came across this recipe. I just made it this morning and it's absolutely wonderful. For my personal taste, the next time I make this, I am going to try to use a little less sugar and instead of meringue make some whipped cream. But, WOW, so good.
This recipe came out perfect. Love it!!!I will make it again.
We thought this was pretty good, but I've made better banana puddings using other recipes. The vanilla wafers totally turned to mush and the taste of them was negligible. Maybe it will taste better tomorrow, who knows?