My Grandmothers Banana Pudding |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is the way this dessert used to be made and, for my part, it was much better than the modern Cool Whip and Vanilla Pudding way of doing it It takes time, yes.......but , some traditions are worth carrying on. Read more . My husband, the boys and even my in-laws all agree that this is REALLY good. (Note: This is not my grandmother's original recipe but I know it must have been the exact way she made it because it tastes the same. I was fortunate to find this recipe in my Apil-May issue of Taste of the South.) Ingredients:
6 large eggs separated |
2-3/4 cups sugar, divided |
1/4-cup cornstarch, sifted |
6-cups whole milk |
2-tspn vanilla |
1-tspn salt |
tbspn unsalted butter, softened |
1 box of vanilla wagfers (12-oz) |
8 bananas, peeled and sliced |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly butter a 4-quart ovenproof dish; set aside.
3. Whisk together egg yolks in a large saucepan.
4. Add 2-cups sugar and cornstarch, whisking until smooth.
5. Add milk, vanilla, and salt.
6. Cook over mediumm-low heat, whisking constantly until thickened.
7. Remove from heat.
8. Add butter, whisking until smooth
9. Set aside
10. In the prepared dish, alternate layer of cookies, bananas and pudding
11. For the meringue, beat egg whites at high speed with an electric mixer until frothy.
12. Slowly add remaining 3/4-cups sugar.
13. Beat until stiff glossy peaks form
14. Spread mixture over pudding
15. Bake until meringue is gold brown, approximately 20 minutes.
16. Serve immediately, if desired
17. Cover and store any leftovers in the refrigerateor for up to 3-days
18. This would make my Grandmother smile - Susana
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