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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is one pudding that definitely eats best when chilled. I took this from the Angelnina site. Enjoy! Ingredients:
3/4 cup sugar, divided |
1/3 cup al-purpose flour |
dash salt |
3 eggs, separated |
2 cups milk |
1 teaspoon vanilla extract |
1 vanilla bean |
45 vanilla wafer cookies, divided |
5 ripe bananas, divided |
vanilla wafers and banana slices for garnish |
Directions:
1. Preheat oven to 350 degrees F..
2. Mix 1/2 cup sugar, flour and salt in top of double boiler.
3. Blend in 3 egg yolks and milk.
4. Cut open and scrape seeds from vanilla bean into mixture.
5. Cook uncovered over boiling water, stirring constantly 10 to 12 minutes OR until thickened.
6. Remove from heat.
7. Stir in vanilla extract.
8. Spread small amount of custard on bottom of 1 1/2 quart casserole.
9. Cover with a layer of wafers and a layer of sliced bananas.
10. Pour about 1/3 of custard over bananas.
11. Continue to layer to make a total of 3 layers, ending with custard.
12. Beat egg whites until soft peaks form.
13. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry.
14. Spoon on top of pudding, spreading evenly to cover surface and seal edges.
15. Bake in top half of oven for 15 to 20 minutes OR until browned.
16. Cool slightly and refrigerate.
17. Garnish with additional wafers and banana slices if desired.
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