Banana Pudding

By Cyndi645

Ingredients

• 3/4 cup plus 1 T sugar
• 1/3 cup cornstarch
• Pinch of salt
• 3 cups milk
• 8 eggs, separated
• 3 T butter
• 1 T vanilla extract
• 3 cups vanilla wafer cookies
• 4 ripe bananas, thinly sliced
• 1/2 tsp cream of tartar

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees.

Combine 1/3 cup sugar, cornstarch, and salt in a large saucepan; stir until blended. Stir in milk. Cook over medium heat, stirring constantly until thickened and boiling; boil one minute, then remove from heat.

In small bowl whisk egg yolks, then whisk in about ½ cup of the hot custard until blended. Pour yolk mixture back into custard in saucepan; cook over medium heat, stirring, for 2 minutes. Stir in butter and vanilla until blended.

Place half the vanilla wafers on bottom of shallow 2 quart casserole. Top with layers of banana slices and custard. Repeat layering, end with pudding.

Beat egg whites and ¼ cup sugar in large mixing bowl at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until whites just hold stiff peaks.

Immediately spoon meringue over hot custard, being sure that meringue touches baking dish on all sides (this helps prevent it from shrinking). Transfer to oven and bake until golden, 20 minutes. Remove from oven and cool 1 hour. Refrigerate at least 4 hours before serving.