From the Chef’s Corner
My mother-in-law made the best banana pudding I think I’ve ever eaten. In the past ten or fifteen years, there are so many variations of banana pudding, which are all good, but this one is close to hers. Try it – I know you will like it. It’s a desert for anytime of the year.
½ cup sugar
3 Tbsp flour
Dash of salt
3 eggs, separated
2 cups milk
2 tsp vanilla
3 dozen vanilla wafers
3 large bananas, sliced
¼ cup sugar
Combine ½ cup sugar, flour, salt in top of double boiler; mix well. Stir in 1 egg, 3 egg yolks, and milk; mix well. Place over boiling water; cook, stirring constantly, until smooth and thickened. Remove mixture from heat; stir in vanilla.
Spread about ¼ cup pudding in a 2 qt casserole; arrange 1 dozen vanilla wafers over top of pudding. Top with one third of the banana slices and one third of remaining pudding. Repeat layers twice.
Beat 3 egg whites(at room temperature) at high speed of an electric mixer 1 minute. Gradually add ¼ cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 -4 minutes).
Spread meringue over pudding sealing to edge of casserole. Bake at 350 degrees for 12 to 15 minutes or until golden brown.