Goomba wrote:
> Do you prefer the classic with meringue, or the easier less classic
> version with whipped cream on top?
> Family and friends dinner this Thursday and I'd like to prepare most
> ahead of time. Yet I dislike the way meringue weeps when held in the
> fridge. Any solutions??
>
> I'm using Mike Van Pelt's recipe he posted here-
>
> Old Fashioned Bananan Pudding
>
> Pudding
>
> * 1 cup sugar
> * 1/2 cup all-purpose flour
> * 1/2 teaspoon salt
> * 2 cups milk
> * 1 teaspoon vanilla extract
> * 1 tablespoon butter
> * 4 egg yolks
> * 1 box of vanilla Wafers
> * 4-5 ripe bananas
>
> Meringue
>
> * 4 egg whites, at room temperature
> * 5 tablespoons sugar
> * 1/4 teaspoon cream of tartar
> * 1/2 teaspoon vanilla extract
>
> Preheat oven to 375F
>
> Line the bottom of a 9x9-inch baking dish with a layer of
> vanilla wafers. (This recipe will not use the whole box, so
> you may snack along the way, but don't get carried away.)
>
> Peel the bananas and slice into 3/8-inch rounds. Cover the
> banana slices with plastic wrap to keep them from darkening,
> and quickly make your pudding.
>
> Combine the sugar, flour and salt in bowl, mix well, and set
> aside.
>
> In a heavy saucepan, beat egg yolks well (just use a fork
> or a whisk, but beat well). Over medium heat, add the flour
> mixture to the egg yolks, alternately, with the milk and
> vanilla, stirring constantly.
>
> Bring to a gentle boil and, when mixture begins to thicken,
> add butter, continuing to stir to prevent scorching. When
> the mixture reaches pudding consistency, remove from heat.
>
> Place a layer of banana slices in the baking dish on top
> of the vanilla wafers. Pour, spreading as necessary, half
> of the pudding over the wafers and banana slices. Put
> down another layer of vanilla wafers and another layer of
> bananas, and cover with the remaining pudding.
>
> For the meringue, beat the egg whites with an electric mixer
> until they form soft peaks. Add sugar, a tablespoon at a
> time, and cream of tartar, and beat until stiff peaks are
> formed. Fold the vanilla into the meringue, and spread the
> meringue over the pudding.
>
> Place in a preheated 375F oven and bake until browned, 12 to
> 15 minutes, depending upon your oven.

Some Texan friends were recently discussing this elsewhere. I
don't THINK the meringue is classic.

--
Jean B.