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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana Pudding (Meringue Version) Recipe

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This recipe for Banana Pudding (Meringue Version) is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c sugar
3 Tbsp flour
dash of salt
1 egg
3 eggs, separated (at room temperature)
2 c milk (or half and half)
1 Tbsp vanilla
2 Tbsp butter (optional)
1/4 c sugar
1/4 tsp cream of tartar
3 large ripe bananas, sliced 1/4 inch thick
1/2 of 12 oz box vanilla wafers (about 44)
Directions:
Directions:
1) Combine 1/2 c sugar, flour and salt in top of double boiler; mix well. Stir in 1 egg, 3 egg yolks, and milk; mix well. Place over boiling water; cook stirring constantly, until smooth and thickened. Remove from heat; stir in vanilla.
2) Preheat oven to 350. For the meringue, beat egg whites in a bowl with an electric mixer for 1 minute. Add the cream of tartar. Gradually add the 1/4 c sugar, one tablespoon at a time, beating until stiff beaks form and sugar dissolves (2 to 4 minutes).
3) Spread about 1/4 pudding in a 2 qt casserole, arrange about 1 dozen vanilla wafers over top of pudding. top with one third of banana slices, and one third of remaining pudding. Repeat layers twice.
4) Spread meringue over pudding, sealing to edge of casserole. Bake at 350º for 12 to 15 minutes or until golden brown. 8 servings.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Home made custard and baked meringue, just the way I remember it from growing up.

 

 

 

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