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Real Banana Pudding
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2
Reviews
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By:
Johnny Davis
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This banana pudding is the real deal. No artificial out of the tube or can topping - real meringue. No out of the box pudding mix - real pudding. Takes a little effort but the end result is real banana pudding.
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2 Tbsp. flour (heaping)
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2 cups milk
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4 egg yolks
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1/2 stick margarine
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Pinch salt
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1 tsp. vanilla
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1 box vanilla wafers
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6 to 8 ripe bananas
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DIRECTIONS
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1:
Mix together dry ingredients.
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2:
Separate egg yolks from whites - eggs work best if they are at room temperature; reserve whites for meringue. Beat egg yolks with milk and combine with dry all ingredients (excluding bananas, egg whites, and wafers) in top of double boiler. (a pot set inside another pot with water in the bottom pot.) Bring water to a boil and cook until thick, stirring constantly. Remove from heat; cool and add vanilla (will thicken even more when removed from heat.)
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3:
Line bottom of dish with vanilla wafers. Stand wafers around the sides of the dish as much as possible. Cover wafers with layer of sliced banana.
Pour pudding (egg mixture) over bananas. Add another layer of wafers. Add another layer of bananas. Add another layer of pudding. Add another layer of wafers.
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4:
Make meringue with egg whites. When the meringue is done add (fold in) Tbsp. sugar and 1/4 tsp. vanilla. (If you have never made meringue - I just put the eggs
in a stainless steel bowl (copper is best) and using a fork, I tilt the bowl a little and with rapid oblong-circular motion I beat the whites until the whites thicken and
become meringue - the meringue is done when it will hold a "peak".
Adding a pinch of Cream of Tartar will help the meringue form quicker - but DON'T over due the C of T or the meringue will be hard.)
Spread the meringue over the top of the banana pudding and place under oven broiler for a minute or so to brown the meringue.
Hide the banana pudding and eat it all yourself.
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