Ba nana Pudd i ng

MAKES 8 TO 1 0 S E RV I N G S
P re p : 25 m i n . , C o o k : 2 5 m i n .

This recipe takes you back to Grandma's kitchen with proof that you
can't improve on perfection.
3 112 Tbsp. a l l - p u rpose f l o u r

1 . Combine flour, 1 113 cups sugar, and salt in a heavy

1 113 c u ps s u g a r

saucepan. Slowly stir in milk. Cook over medium heat,

stirring constantly, 1 2 minutes or until mixture thickens.
Remove from heat. Beat egg yolks; whisk about one-fourth
of hot mixture into egg yolks. Return hot mixture to
saucepan. Cook 3 minutes. Remove from heat; stir in 1 tsp.
vanilla.
2. Layer one-third of wafers ( about 32 cookies) in a 3 - qt.
baking dish. Slice 2 bananas, and layer over wafers. Pour
one-third ( about 1 1/3 cups) of custard over bananas.
Repeat layers twice. Beat egg whites and cream of tartar at
high speed with an electric mixer until foamy. Gradually
add 6 Tbsp. sugar, 1 Tbsp. at a time, beating until stiff

Dash of salt
3 c u ps m i l k
3 l a rge eggs, sepa rated
2 tsp. va n i l l a extra ct,
d ivided
1 ( 1 2-oz.) pac k age va n i l l a
wafers
6

med i u m b a n a n a s

1/2 ts p . crea m o f ta rta r

6

Tbs p . s u g a r

peaks form. Add remaining 1 tsp. vanilla, and beat until

blended. Spread meringue over warm custard, sealing to
edge of dish. Bake at 325 for 25 minutes or until golden
brown.

1 40

S o u t h e r n C l a ss i cs