Old-Fashioned Banana Pudding

By Tom421

Ingredients

• 3 eggs, separated
• 1/2 cup plus 4 tablespoons sugar
• Pinch of salt
• 1 tablespoon flour
• 1/2 teaspoon cornstarch
• 2 cups whole milk
• 1 1/2 teaspoons vanilla extract
• 4 bananas
• 50 vanilla wafers

Details

Servings 8
Adapted from jsonline.com

Preparation

Step 1

Chill egg whites and a small mixing bowl.

Meanwhile, in a medium saucepan, cream egg yolks with ½ cup sugar, salt, flour and cornstarch. Beat in milk until blended. Cook over medium-low heat, stirring with a wooden spoon, until custard coats spoon and it begins to bubble, about 10 minutes. Stir in vanilla, reduce heat and continue stirring until custard thickens, about 10 to 15 minutes. Remove from heat. Peel and cut bananas into thin slices.

Line bottom of an 8-by-8-inch baking dish with half the vanilla wafers in a single layer. Spread sliced bananas evenly over the wafers. Spread half the custard over the bananas. Repeat layers.

Preheat oven to 375 degrees.

Beat the chilled egg whites in the chilled bowl on high speed with an electric mixer. Add remaining 4 tablespoons sugar and continue beating until egg whites form stiff, glossy peaks. Spoon meringue over the custard and gently smooth out with a spatula, making sure to seal the meringue to the custard and all pan sides. Use the mixer beaters to create meringue peaks.

Bake in preheated oven 10 to 15 minutes, until meringue is toasted brown on top. Turn off oven and leave pan in oven with door closed 5 minutes, then crack open the door and leave pan in oven about 15 minutes longer. Remove pan to a wire rack to cool completely. Chill about 3 hours before serving.