Banana Pudding
Ready In: 50 mins
Yields: 1 banana pudding
Ingredients
- 3⁄4 cup sugar
- 1 tablespoon sugar
- 1⁄3 cup cornstarch
- 1 pinch salt
- 3 cups milk
- 8 eggs, separated
- 3 tablespoons butter
- 1 tablespoon pure vanilla extract
- 3 cups vanilla wafers
- 4 ripe bananas, thinly sliced
- 1⁄2 teaspoon cream of tartar
Directions
- Preheat oven to 350ºF.
- In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended.
- Mix in milk.
- Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat.
- In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended.
- Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring 2 minutes. Stir in butter and vanilla until blended.
- Place vanilla wafers on bottom of a shallow 2 quart casserole dish.
- Top with layers of banana slices and custard. Repeat layering, ending with custard.
- In a large mixing bowl, best egg whites and 1/4 cup sugar at low speed until frothy.
- Add cream of tartar; increase speed to medium and gradually beat in remaining sugar.
- Beat until egg whites hold stiff peaks.
- Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides. (This prevents it from shrinking).
- Transfer to oven and bake until golden brown, about 20 minutes.
- Remove pudding from oven and cool one hour.
- Refrigerate at least 4 hours before.
- Enjoy!
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