| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Flour |
| 1/2 | c | Granulated sugar |
| 1/4 | ts | Salt |
| 1 1/2 | c | Milk |
| 3 | Egg yolks, beaten (reserve whites) | |
| 2 | tb | Butter or margerine |
| 1 | ts | Vanilla |
| 3 | Reserved egg whites (at room temperature) | |
| 3 | tb | Sugar |
| 1/4 | ts | Cream of tartar |
INSTRUCTIONS
VANILLA PUDDING MERINGUE 1. Prepare vanilla pudding and set aside. In the top of the double boiler, combine flour, sugar, salt, and milk. Cook over boiling water until the mixture is thick and begins to boil. Stir a small amount of mixture into the egg yolks, and then all the egg yolk mixture to the pudding. Add the butter and vanilla, and stir until well blended. Return the mixture to the heat, and cook until thick. Set aside to cool. 2. Assemble "pudding" in a clear pyrex baking dish (like a 3 qt. casserole) : Begin with a layer of whole vanilla wafers. : Add a layer of banana slices : Spoon a layer of the cooled vanilla pudding. : Repeat two more times for a total of three layers. : Top with meringue and bake at 400 degrees until brown. Meringue: On highest mixer speed, whip egg whites until white and nearly set. Gradually sprinkle in sugar and cream of tartar, beating all the time. When mixture will hold a peak, it's ready. Spoon onto the banana pudding, being sure to take the meringue all the way to the edges of the baking dish. Bake at 400 degrees until lightly brown. Personal notes: Use a deep casserole dish so the layers will show up. Store leftovers in the refrigerator. Doesn't keep very long---so eat rapidly. After about 3 days, the bananas turn black and the wafers get soggy. I GREW UP ON THIS RECIPE, AND I DEFINITELY HAVE TO MAKE IT THIS WEEKEND. Posted to EAT-L Digest 02 Feb 97 by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Feb 3, 1997.
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