Banana Pudding


Banana Pudding

2 cups sugar
1/2 tsp. salt
6 eggs, separated
8 bananas
5 Tbsp. flour
4 cups milk
3 tsp. vanilla
1 box vanilla wafers

Slice bananas into 1/4 inch thick slices. Take a 9 1/2 X 13 1/2 X 2 baking dish and coat the bottom and sides with wafers then a layer of banana slices, alternating layers until just below the top, then set aside. Combine sugar, flour, salt, stir in milk. Cook over boiling water or in a thick pot over med. heat until it begins to thicken. Stir beaten egg yokes into hot mixture and cook 7 mins. more. Remove from heat and add vanilla then pour over bananas and wafers. Top with a meringue made with the egg whites (see below) and brown in a hot oven, 425. Serve warm or chilled.


 6 egg whites
1/2 tsp. salt
1 tsp. vanilla
12 Tbsp. sugar

Egg whites need to warm to room temperature. Place egg whites in a large mixing bowl, add salt and vanilla. Beat on high until they just begin to thicken. Then begin adding the sugar, a little at a time (beating well between additions). Continue beating until stiff peaks are formed. Test by pulling out the beaters and turn over, peaks should not curl over. Spread all over pudding, make sure it touches the edges to prevent shrinking. Take the back of a spoon and pull up points to make attractive.

Note: In the picture above I used whipped cream instead of meringue because of the bowl I used.

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