Banana Pudding
A classic Southern-style banana pudding with layers of vanilla wafers, bananas, and homemade custard, topped with a baked meringue.
- Cook 8 min
- Total 8 min
Dessert
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 435 | 8.1 g | 74 g | 11.3 g |
Ingredients
Steps
Combine 3/4 cup sugar, 1/3 cup flour, and 1/4 teaspoon salt in a heavy saucepan (a double boiler may be used).
Combine milk and egg yolks; stir well. Add to the dry ingredients.
Cook over medium heat if using a double boiler, or medium-high heat if not, stirring constantly until smooth and thickened.
Remove from heat and stir in 2 teaspoons vanilla flavoring.
Arrange a layer of wafers in the bottom of a 3-quart baking dish.
Slice banana and put on top of the wafers.
Pour a small amount of the pudding mixture over the bananas.
Repeat the layers (wafers, banana, pudding) until all the pudding, wafers, and bananas are used.
For the topping: beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form.
Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold in 1/2 teaspoon vanilla flavoring.
Spread the meringue over the pudding, sealing to the edge of the dish.
Bake at 425°F for 6 to 8 minutes, or until the meringue is golden brown. Check often so it doesn't burn.
8 min