This is the only recipe my family uses for banana pudding. From the time I can remember reaching the stove to help my grandmothers stir theirs to now, it is just a comforting dessert.
1/2 c white sugar
1/3 c all-purpose flour
3 eggs, seperated
2 c whole milk
1/2 tsp vanilla extract
1 box vanilla wafers
5 ripe bananas, sliced
1/4 c white sugar, for meringue
pinch cream of tartar
1. In a saucepan on low heat, whisk together 1/2 c. sugar, flour and salt.
2. Add in the milk and cook over boiling water, stirring constantly, until it thickens (about 10-12 minutes).
3. Whisk in the 3 egg yolks and cook for an additional 3 minutes.
4. Remove from heat, stir in the vanilla.
5. In a 1 1/2 quart casserole, place a layer of the wafers on the bottom and top with a layer of bananas.
6. Top with 1/3 of the custard.
7. Continue repeating for 3 layers.
8. Ending with custard.
9. In a bowl, beat the egg whites until stiff peaks form, gradually adding in the 1/4 c sugar and cream of tartar.
10. Spoon meringue over the top.
11. Place in a 425 degree oven for 5 minutes or until topping is lightly browned.
12. Remove and garnish with more vanilla wafers around the edges. Let cool slightly and serve or refrigerate. (I like mine served warm).