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Banana Pudding with Meringue

Source of Recipe


From "The Southern Cook's Handbook"



List of Ingredients



• -- For the pudding --
  
• ¾ cup sugar
  
• 1/3 cup all-purpose flour
  
• Dash of salt
  
• 4 egg yolks
  
• 2 cups milk
  
• 1 tsp vanilla extract
  
• 6 to 8 ripe bananas, sliced
  
• About 3 dozen vanilla wafers
  
• .
  
• -- For the meringue --
  
• 4 egg whites
  
• ¼ tsp cream of tartar
  
• 6 Tbsp sugar
  
• ½ tsp vanilla extract
  






Instructions



1. To prepare the pudding:
   In a double boiler over simmering water, mix sugar, flour and salt. Beat egg yolks and combine with milk. Add yolks and milk to sugar mixture, stirring constantly to blend well. Cook, uncovered, stirring frequently, for 10 to 15 minutes until mixture thickens. Remove from heat and stir in vanilla. In a Pyrex loaf pan, make a layer of the cooked custard, then a layer of bananas, then a layer of vanilla wafers. Continue for three layers or more, if ingredients permit.
   
   
2. To prepare the meringue:
   Preheat oven to 350° F. In a mixing bowl, beat egg whites until frothy with an electric mixer, and then add the cream of tartar. Beat again until the whites stand in soft peaks that fall over when the beater is removed. Then beat in the sugar, 1 tablespoon at a time. After all sugar is used, beat in the vanilla.
   
   
3. Spread meringue over the pudding, covering the entire surface and the edges of the pan. Bake for about 15 minutes, or until meringue is slightly browned. Refrigerate until ready to serve.
   
   Makes 8 servings.