Banana Pudding

By MarieR

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

Details

Servings 1

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.