Original Nilla Banana Pudding
I found an old Southern Living magazine from 1985 in a box in mom's attic, and found this original recipe in an ad for Nilla Wafers. It's lower in sugar and flour than more modern recipes. My family doesn't like overly sweet desserts, so this will be made at our 4th of July get together.
- Ready In:
- 1⁄2 cup sugar
- 3 tablespoons flour
- 1 dash salt
- 4 eggs
- 2 cups milk
- 1⁄2 teaspoon vanilla
- 44 vanilla wafers
- 5 -6 medium ripe bananas, sliced
- 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 constantly, 10 min., or until thickened. Remove from heat; stir in vanilla.
- Spoon about 1/2 cup custard onto bottom of 1 1/2-qt. round casserole dish; cover with 8 Nilla wafers. Top with layer of sliced bananas; pour about 2/3 cup custard over bananas. Arrange 10 Nilla wafers around outside edge of dish. Cover with 12 Nilla wafers; top with sliced bananas and 2/3 cup custard. Cover custard with 14 Nilla wafers; top with sliced bananas and remaining custard.
- In small bowl, beat reserved egg whites till stiff but not dry; gradually add reserved 2 tablespoons sugar; beat till mixture forms stiff peaks. Spoon on top of custard, spreading to cover entire surface.
- Bake at 425 degrees for 5 min., or till surface is lightly browned.
- Choice of Garnish: extra banana slices and/or crushed cookie crumbs. Serve warm or chilled.