Banana Pudding

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Ruby's Banana Pudding

Yield 8

Author Ruby Smith

This is my Granny's recipe for banana pudding that our family has enjoyed for three generations. Simple to make and oh-so-delicious! Makes a 9x9" dish; recipe can be doubled.

Ingredients

• 1 recipe of Vanilla Wafers (see separate recipe on blog) or 1 box of Vanilla Wafers
• 3/4 cup (168g) sugar, divided
• 1/3 cup (45g) all-purpose flour
• Dash of salt
• 3 large eggs, separated
• 2 cups (475 ml) whole milk
• 1 teaspoon (5ml) vanilla extract
• 3 medium ripe but not overripe bananas, sliced about 1/4" thick

Instructions

1. Preheat oven to 350°F (180°C).
2. Mix 1/2 cup of the sugar, flour and salt in the top of a double boiler. Thoroughly blend in egg yolks and milk. Be sure all ingredients are blended in well, especially the flour, before heating.
3. Put about 1 inch of water in the bottom of the double boiler and bring to a boil.
4. Cook uncovered, stirring constantly, for 10-12 minutes or until thickened. Be sure to stir around the rim of the pot frequently to be sure all ingredients remain incorporated in the liquid.
5. Remove from heat. Stir in vanilla extract.
6. Place a layer of vanilla wafers on the bottom of an oven-safe dish. Cover with a layer of banana slices. Then, pour about 1/3 of the custard over the banana slices.
7. Continue to layer wafers, bananas and custard to make three layers, ending with custard.
8. Beat egg whites until soft peaks form, gradually adding the remaining 1/4 cup sugar while beating. Beat until stiff and glossy, not dry.
9. Spoon meringue on top of custard, being careful to cover the entire surface and sealing well to edges.
10. Bake for 15-20 minutes until meringue is lightly browned. Cool slightly. Best served warm.