Old Fashioned Banana Puddin

By Tabatha

Ingredients

• 6 Tbs. butter
• 1 cup light brown sugar
• 1/2 cup white sugar
• 2 Tbs. flour
• pinch of salt
• 1 (12 oz.) can evaporated milk
• 3/4 cup water
• 4 egg yolk, save whites for the meringue
• 2 tsp. vanilla
• 1 (12 oz.) box of vanilla wafers
• 4 bananas, sliced
• Meringue
• 4 egg whites
• 1 tsp. baking powder
• 4 Tbs. sugar
• 1 tsp. corn starch
• 1 tsp. vanilla

Details

Servings 1
Adapted from sweetteaandcornbread.blogspot.com

Preparation

Step 1

Separate the eggs. Beat the yolks until they are a lemon yellow. Set the whites aside for meringue.

In saucepan over medium heat melt butter, stir in brown and white sugars, flour and salt until sugar is dissolved. Slowly add in the evaporated milk and water. Whisk until it just starts to boil, turn the heat down a bit and whisk and cook it for about 15 minutes. It should be thick enough to coat our spoon really well. You will need to whisk this the whole time or it will stick. If you are not good at whisking for 15 minutes constantly, you can put this in a double boiler. I never do, but I have done this quite a few times in my life. Take a little of the hot custard and stir it into the egg yolks to temper them before adding them to the pan. Once you have done this, you can add the egg yolks to the warm pudding mixture. Whisk them in for about two minutes to cook them. Remove from heat and add in the 2 tsp. vanilla.

Pour half of the pudding mixture over the bananas. Repeat all of the layers again, ending with the pudding. You will notice the slightly caramel color of my pudding. That is the brown sugar and to me it just makes it really special.

For the meringue, add 1 tsp. of
baking powder to the egg whites and start to beat the whites with an electric
mixer on high. Gradually add in 4 Tbs. of sugar, continuing to beat. When stiff
peaks start to form (this takes some time) add in 1 tsp. of corn starch and 1
tsp. of vanilla. Don't go too heavy on the vanilla or it will change the color
of your meringue or use the colorless. Make sure your bowl and beaters are
completely clean and dry before you start making the meringue. Any oil or
residue will cause the meringue not to be high and light. Meringue also does better if you use eggs that have been out of refrigerator for an hour or so and are not cold.

Spread the meringue over the pudding, making sure to seal it to the edges of the dish all the way around. That just means to not leave any air pockets or gaps around the edges. When your meringue shrinks back or pulls away from the sides or sinks in the middle, it's because you have not 'sealed' it to the edges and have left spaces open. Place in a 350 degree oven for about 8-10 minutes or until it just starts to brown. Watch it carefully!