- 1
Ingredients
- 1/2 cup sugar
- 3 tablespoons flour
- 1 dash salt
- 4 large egg separate yolks
- 2 cups (16-ounces) milk
- 1/2 teaspoon vanilla extract
- Nilla wafers
- 6 medium banana ripe
- No Weep Meringue
- 8 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 cup (4-ounces) cold water
- 4 large egg whites room temperature
- 3/4 teaspoon vanilla extract
Preparation
Step 1
Reserve 2 tablespoons sugar.
In the top of a double boiler, combine remaining sugar, flour and salt. Beat in one whole egg and 3 egg yolks; reserve 3 egg whites.
Stir in milk.
Cook, uncovered, over boiling water, stirring constantly, 10 minutes, or until thickened.
Remove from heat, stir in vanilla.
Spoon about 1/2 cup custard onto bottom of 1& 1/2 quart round casserole; cover with wafers. Top this with banana slices. Repeat layering until all used.
Top with Never Weep Meringue:
Meringue-Never Weeps
(from Atlanta Constitution Newspaper, December, 1986)
Combine 2 tablespoons of the sugar with the corn starch and cold water in a saucepan. Cook over medium heat, stirring constantly until sugar dissolves and is CLEAR. Cool.
In separate bowl, beat egg whites and vanilla into soft peaks. Gradually add remaining 6 tablespoons of sugar, one at a time, beating well after each addition.
Combine meringue mixture with egg white mixture and continue beating until stiff peaks form.
Evenly spread 1/2 inch layer meringue over filling. With pastry bag-pipe remaining meringue in design of your choice: beehive, etc.
Bake in preheated, 350 degree oven for 12 to 15 minutes or meringue is golden brown.
Yield: Meringue for one pie or pudding: 8 or 9 inches.
The very best; only meringue to ever use.