Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp butter, melted
- 2-3 medium bananas, sliced
- 1/3 cup all purpose flour
- 1/4 tsp salt
- 2 1/2 cups milk (low fat is fine)
- 1 14-oz can sweetened condensed milk
- 2 large egg yolks
- 2 tsp vanilla extract
- 4 large egg whites, room temperature
- 1/3 cup sugar
- 1/2 tsp vanilla extract
Preparation
Step 1
Preheat oven to 350F.
In a medium sized bowl, stir together graham cracker crumbs, sugar and melted butter until mixture resembles wet sand. Place about 2 tbsp in the bottom of each of eight 8-oz ramekins. Press crumbs firmly into an even layer.
Divide sliced bananas evenly into prepared crusts, making a layer 1-2 slices thick in each.
Refrigerate crusts while preparing filling.
In a large saucepan, whisk together flour, salt, milk and sweetened condensed milk until smooth. Whisk in egg yolks and vanilla extract. Bring mixture to a simmer over medium heat, stirring frequently, until mixture starts to thicken. Stir slowly but continuously, cooking mixture for 1-2 additional minutes as it thickens. Pour through a strainer into a large measuring cup or bowl with a pour spout.
Divide custard evenly over bananas. If you opted to use a lot of bananas in your puddings, you may find you have extra custard (which can be chilled and eaten as-is).
In a medium bowl, beat egg whites to soft peaks, gradually adding in 1/3 cup sugar and beating until all sugar has been dissolved. Beat in vanilla extract.
Spoon the meringue on top of the banana puddings and place on a baking sheet.
Bake for 15 minutes, until meringues are set and golden brown.
Serve immediately or chill until ready to serve.
Puddings can also be topped with whipped cream instead of a meringue.
Serves 8