Tuesday, September 27, 2011

Grandma's Southern Banana Pudding

I just returned from my family reunion where some of the best Southern dishes were on display and devoured with great enthusiasm. Real banana pudding, not the kind out of a box and topped with Cool Whip, was and always is, one of the favorite crowd pleasers.  My grandmother prepared this for us when we were children, and I'm happy to say the granddaughters have carried the tradition on. This recipe requires a little more work, but it is well worth the time and effort.

Southern Banana Pudding
3/4 cup sugar, divided
1/3 cup flour
dash salt
3 eggs, separated
2 cups whole milk
1/2 tsp. vanilla
45 NILLA Vanilla Wafers, divided
5 bananas, sliced
1/2 teaspoon cream of tartar

MIX 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk (set egg whites aside to use for meringue). Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly. Remove from heat; stir in vanilla.
RESERVE 12 of the vanilla 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 and cream of tartar until stiff peaks form. Spread over custard, sealing well to edge of dish.
BAKE at 350° until lightly browned  - 15 to 20 minutes. Remove from oven. Cool slightly. Top with reserved wafers just before serving. Serve hot or cold. Refrigerate leftovers.

 A truly divine dessert. My mouth is watering!



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