Banana Meringue Pudding
6 to 8 servings.
3 1/2 Tbs flour
1 1/3 cups sugar
dash of salt
3 eggs, separated
3 cups milk
1 tsp vanilla extract
1 (12 oz.) box vanilla wafers
6 medium bananas
1/4 cup plus 2 Tbs sugar (for meringue)
1 tsp vanilla extract (for meringue)
To make custard: Combine flour, 1 1/3 cups sugar, and salt in heavy saucepan.
Beat egg yolks; combine with milk, stirring well. Add eggs and milk to dry
ingredients; cook over medium heat, stirring constantly, until smooth and
thickened. Remove from heat; stir in 1 tsp vanilla.
Layer one-third of wafers in a 3-quart baking dish. Slice two bananas and layer
over wafers. Pour one-third of custard over bananas. Repeat layers of cookies,
bananas, and custard twice.
To make meringue: Beat egg whites (at room temperature) until foamy. Gradually
add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until
stiff peaks form. Add 1 tsp vanilla, and beat until blended. Spread meringue
over custard, sealing to edge of dish.
Bake at 425° F for 10-12 minutes of until golden brown.