This is the banana pudding I grew up eating.
I think it's pretty traditional in the sense that it has a
meringue topping and homemade custard.
I can enjoy the layered versions that use pudding mix and whipped cream,
but it sure doesn't bring back the memories this one does.
It's my mom's recipe, I love it, and I wouldn't change a thing.
Linked with Sunflower Supper Club: Weekend Potluck,
Rattlebridge Farm: Foodie Friday
Old Fashioned Banana Pudding
3 egg yolks, reserve whites
Combine sugar, flour and salt in the top of a double
boiler. Whisk in milk; cook over medium heat stirring constantly until
thickened. Beat together egg and yolks, temper with 1/4 cup of hot milk liquid
and whisk back into milk. Continue to stir until thick, about 5-8 minutes.
Remove from heat and stir in vanilla.
Slice bananas and combine with lemon juice.
Spread a small amount of custard on the bottom of a 1 1/2
quart oven safe baking dish; top with wafers and bananas. Continue layering 3
times, ending with custard.
Meringue: Beat reserved 3 egg whites and cream of tartar
until soft peaks form. Slowly add in granulated sugar and powdered sugar and
continue beating until stiff peaks form. Pile on top of pudding spreading to
edges; bake in a preheated 425* oven for 5-8 minutes or until golden brown.
Turn off the oven, open the door and let pudding cool in the oven for 15
minutes or so before removing.
Serve at room temperature(which I prefer) or chilled.
Labels: desserts, meringue, pudding, vanilla custard