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raymond[_2_] raymond[_2_] is offline
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Default From-scratch old-fashioned banana pudding (was: Creamy Banana Pudding

On Sat, 13 Oct 2007 21:04:35 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Sat 13 Oct 2007 07:17:23a, Mike Van Pelt meant to say...
>
>> I made this a while back, and it was great. No pre-packaged
>> anything. (Well, except for the vanilla wafers).
>>
>> It wasn't difficult.
>>
>> 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.
>>

>
>Yes, Mike, that is a "proper" banana pudding, complete with meringue!!!
>
>This was the way my grandmother and my family always made it. When I was a
>wee child, my grandfather, who stood barely 5 feet tall, used to tease me
>that the meringue was "calf slobber". :-)


My mother's recipe is similar, with one exception. She did not use all
purpose flour. She always used Softasilk Cake Flour which produces a
noticeably smoother pudding.