Pudding Banana – Big Papa’s
Better Homes and Gardens November 2010 p. 214
3 Cups half and half
3/4 C sugar
½ C all purpose flour
½ t salt
3 Egg yolks
2 T unsalted butter at room temperature
2 T pure vanilla extract
2 Egg whites
1/4 t cream of tartar
½ t pure vanilla extract
½ C powdered sugar
½ of 12 oz. Box vanilla wafers (about 44)
3 Bananas, ripe, sliced 1/4 inch thick
Pudding:
Combine half and half and sugar in top of a double boiler set over simmering water.
Whisk in flour and salt until combined, about 2 minutes.
Remove from heat.
Place egg yolks in a separate bowl.
Gradually add half of the hot cream mixture, stirring constantly to temper the eggs.
Whisk egg mixture into remaining hot cream and place back over the simmering water.
Cook, whisking constantly, until mixture has thickened to pudding, about 10 minutes.
Remove from heat.
Stir in butter and vanilla; set aside.
Meringue:
Preheat oven to 350 degrees.
Beat egg whites in a bowl with an electric mixer for 1 minute. Add the cream of tartar, vanilla, confectioner’s sugar. Beat on medium high until the whites form stiff peaks.
Assemble:
Cover bottom of a 2 quart square baking dish with half of the vanilla wafers. Top with half of the banana slices, then half of the pudding. Make a second layer, ending with the pudding.
Spread the meringue over entire banana pudding, forming peaks and swirls.
Place in oven and bake for 15 minutes or until mixture is golden brown on top. Makes 8 to 10 servings.
Haven’t tried yet but am going to. Sounds good. I might cut back a little on the sugar. Cream cheese can be melted into the pudding as it cooks.