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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is an old Southern recipe, featuring a comforting custard layered with bananas and vanilla wafers, then topped with a meringue. I serve it all year-roundâ¦itâs a nice ending to most any meal. Ingredients:
3/4 cup sugar |
1/3 cup king arthur unbleached all-purpose flour |
2 cups 2% milk |
2 egg yolks, lightly beaten |
1 tablespoon butter |
1 teaspoon vanilla extract |
36 vanilla wafers |
3 medium ripe bananas, cut into 1/4-inch slices |
meringue: |
2 egg whites |
1 teaspoon vanilla extract |
1/8 teaspoon cream of tartar |
3 tablespoons sugar |
Directions:
1. In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla.
3. In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, banana slices and filling. Repeat layers twice.
4. For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of baking dish.
5. Bake at 350° for 12-15 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 8 servings.
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