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Pudding, Southern Style Banana Pudding


3/4 C sugar
1/3 C flour (not self-rising)
dash of salt
3 eggs, separated
2 C milk
1 t vanilla extract
45 Vanilla Wafers…yes, you have to count them!
5 bananas, sliced

Heat oven to 350F.
Mix flour, salt, and 1/2 Cup sugar in the top of a double boiler. Blend in 3 egg yolks, slightly beaten. Add milk. Cook, uncovered, over boiling water for 10-12 minutes or until thickened, stirring constantly. Remove from heat. Add vanilla and stir.

Set aside 12 Vanilla Wafers; they will be used as a garnish.

Working in a 1 1/2 quart baking dish, spread a small amount of the custard on the bottom of the dish. Add a layer of Vanilla Wafers. Then add a layer of sliced bananas. Then a layer of the custard. Repeat the layers twice more. (Note: It’s a good idea to use a clear glass oven-proof bowl for making this so everyone can see the layers.)

Beat the egg whites at high speed until soft peaks form. Gradually beat in the remaining sugar, keep beating until stiff peaks form. Spread the eggs whites over the custard, remember to seal all the way to the edges of the baking dish.

Bake. Keep an eye on it. You want the egg whites to just get a nice even brown, don’t let it burn. It might take 5 minutes, or maybe a few more minutes. Just keep watching for the nice brown color. Remove from oven. Let it cool a while. Refrigerate. Add the 12 Vanilla Wafers on top and serve.

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