RECIPE #41 LULA’S BANANA PUDDING
I doubt if Lula made less than 195,000 gallons of Banana Pudding in her lifetime. It was all consumed and enjoyed to the last spoonful.
3/4 cup Sugar, divided
1/3 cup Flour
3 Eggs, separated
2 cups Milk
1/2 tsp. Vanilla
45 Vanilla Wafers, divided
5 Bananas, sliced
Heat oven to 350°F.
Mix 1/2-cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 min. or until thickened, stirring constantly. Remove from heat; stir in vanilla.
Reserve 12 Crushed Wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.
Beat egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish.
Bake 15 to 20 min. or until lightly browned. Cool slightly. Top with reserved Crushed Wafers just before serving.
A double boiler helps to keep custards, such as the pudding filling for this recipe, smooth. If you don’t have a double boiler, you can make your own by placing a heatproof bowl over a saucepan of simmering water on top of the stove. Be sure to use a bowl that fits snugly over the pan. Most importantly, do not allow the simmering water to touch the bottom of the bowl. Use potholders when removing the bowl of cooked custard from the saucepan, as it will be very hot.
To Make Ahead Prepare as directed, cool completely. Refrigerate until ready to serve. Top with reserved Crushed Wafers just before serving.
Make it Easy. Use an egg slicer to quickly and uniformly slice the bananas.
This is one of those Breakfast, Dinner, Supper and middle-of-the-night recipes. It goes good with anything or nothing and always.
I don’t share these recipes with just anyone.
“I have food to eat that you do not know about.” Jesus