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19 Jun 2003

Banana Pudding

Banana Pudding recipesBanana Pudding   ingredientsBanana Pudding  healthy recipesGoogle
Categories: Everyday Recipes
Author: Admin

Banana Pudding

Banana Pudding
Serves 8

3/4 c. plus 6 tablespoons sugar
5 Tblspns. flour
2 c. milk
4 large eggs, separated
2 t. vanilla
1/4 t. cream of tartar
1 c. heavy cream
2 c. vanilla wafers
2 ripe bananas

Whisk together 3/4 c. sugar and the flour in a heavy
bottom 2- to 3-quart saucepan. Add 1/2 cup milk and
egg yolks and whisk until smooth. Add remaining
1 1/2 cups milk and blend. Cook, stirring constantly
with a wooden spoon, over low heat about 15 minutes,
or until custard is thickened. Be careful not to
overcook eggs. Transfer immediately to a bowl and
stir in vanilla. Let cool to room temperature.

Preheat oven to 350 F.

Beat egg whites in a medium-size bowl until frothy.
Add cream of tartar and beat just to soft peaks.
Gradually add remaining 6 tablespoons sugar and beat
just to stiff peaks.

Whip cream to stiff peaks in a medium-size bowl.
Gently fold whipped cream into cooled custard.

Arrange 1 cup vanilla wafers in bottom of a 2-quart
ovenproof casserole dish. Top with one sliced banana
and half of custard. Repeat with remaining 1 cup
vanilla wafers, one sliced banana and custard. Spoon
meringue on top of custard, spreading to cover entire
surface sealing well to edges.

Bake in center of oven 15 to 20 minutes until meringue
is golden brown.

Cool slightly or bring to room temperature and chill.
Serve in dessert or ice cream bowls.
===


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Banana Pudding Banana Pudding 7 out of 10 based on 3 ratings. user reviews.




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