BANANA PUDDING Recipe

16

Ingredients

2/3 C. all-purpose flour
2 C. sugar, divided
1/2 tea. salt
4 C. 2% reduced-fat milk
1 (4-inch) vanilla bean, split lengthwise
2 large eggs, lightly beaten
8 large egg whites
80 vanilla wafers (about 1 [12 ounce] box)
5 cups sliced banana (about 6 bananas)
●Preheat oven to 325 degrees.
●Lightly spoon flour into a dry measuring cup, level with a knife.
●Combine flour, 1 1/4 cups sugar, and salt in a large saucepan; stir with a whisk. Gradually add milk and stir until smooth.
●Scrape seeds from vanilla bean and add seeds and bean to milk mixture.
●Cook over medium heat 12 minutes or until thick and bubbly, stirring constantly.
●Place eggs in a large bowl, and gradually add hot milk mixture, stirring constantly.
●Place mixture in pan and cook over medium heat 2 minutes or until thick and bubbly, stirring constantly.
●Discard vanilla bean.
●Place egg whites in a large bowl and beat with a mixer at high speed until foamy. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
●Arrange half of vanilla wafers in bottom of a 13 x 9-inch baking dish. Arrange half of banana slices over wafers. Pour half of custard over banana. Repeat procedure with remaining wafers, banana, and custard.
●Top with meringue, spreading evenly to edges of dish.
●Bake at 325 degrees for 20 minutes or until lightly browned.
●Note: This pudding has a mile-high meringue and will easily feed a crowd.
Serving size approx. 3/4 c.
●Although we think using a vanilla bean infuses superior flavor, you can substitute 1/2 teaspoon vanilla extract; stir it into the cooked custard.

Preparation

Step 1

●Serve pudding warm or chilled.