Maya Angelou's Banana Pudding

By á-7809

Ingredients

• 3/4 c + 1 tbsp sugar
• 1/3 c cornstarch
• Pinch of salt
• 3 c milk
• 8 eggs, separated
• 3 tbsp butter
• 1 tbsp pure vanilla extract
• 3 c vanilla wafers
• 4 ripe bananas, thickly sliced
• 1/2 tsp cream of tartar

Preparation

Step 1

Preheat oven to 350 degrees. In large saucepan, combine 1/3 c sugar, cornstarch and salt. Stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove heat.

In a small bowl, whisk egg yolks, then whisk in about 1/2 c of hot custard until blended. Pour yolk mixture back into saucepan of custard. Cook over medium heat, stirring 2 minutes. Stir in butter and vanilla until blended.

Place vanilla wafers on bottom of a shallow 2 qt casserole dish. Top with layers of banana slices and custard. Repeat layering ending with custard.

In a large mixing bowl, beat egg whites and 1/4 c sugar at low speed until frothy. Add cream of tartar; increase speed to med and gradually beat in remaining sugar. beat until egg whites hold stiff peaks.
Spoon meringue over over custard, making sure meringue touches baking dish on all sides. Bake about 20 minutes. Remove from oven and cool 1 hr. Refrigerate 4 hrs before serving.