Old Fashioned Banana Pudding

Old Fashioned Banana Pudding

Miz Helen's Kitchen

Ingredients

Serves 6

1 cup sugar

1/2 cup all-purpose flour

dash salt

2 cups whole milk

5 to 6 bananas, sliced medium

1//2 teaspoon lemon juice

1 (11 ounce) box vanilla wafers

1-1/2 teaspoons vanilla extract

1 tablespoon butter

5 egg yolks

For The Meringue

5 egg whites, room temperature

5 tablespoons sugar

1/4 teaspoon cream of tarter

Directions

In a medium mixing bowl, whisk together the sugar, flour, and salt, then set aside.

Beat the egg yolks well in a mixing pitcher and set aside.

In a mixing pitcher, mix the milk and vanilla and set aside.

Slice the bananas and sprinkle the lemon juice over them to keep them from turning dark, then set aside.

Pour the beaten egg yolks into a heavy sauce pan and stirring constantly bring the heat to medium heat, add the flour mixture to the eggs, alternately with the milk and vanilla stirring constantly.

Bring the mixture to a gentle boil until it begins to thicken, add the butter continuing to stir until it reaches pudding consistency. Remove from the heat immediately and set aside.

Place a layer of vanilla wafers on the bottom of a 8 X 11 baking dish.

Next place a layer of sliced bananas on top of the vanilla wafers.

Now pour 1/3 of the pudding on top of the bananas.

Repeat this process ending up with the bananas and pudding on top.

For The Meringue

Make sure your egg whites are room temperature.

In an electric mixing bowl, beat the egg whites at high speed until they form soft peaks.

Add the cream of tarter and gradually add the sugar a little at a time.

Beat until stiff peaks form.

Spoon the meringue on top of the pudding and swirl to make peaks.

Bake in a 375 degree oven for 12 to 15 minutes, until the peaks are just browned.

Remove the pudding to a cooling rack and allow to completely cool before serving.