Banana Pudding (Paula Deen) |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Ingredients:
3/4 cup sugar |
2 tablespoons cornstarch |
3 cups milk |
4 egg yolks |
1 teaspoon vanilla extract |
2 ounces (1/2 stick) butter |
3 medium bananas, sliced |
1 (12-ounce box) vanilla wafers |
3 egg whites |
1/4 teaspoon cream of tartar |
1/4 cup sugar |
Directions:
1. For the meringue topping, optional:
2. Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens-do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.
3. For the meringue topping, if using:
4. Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.
|
|