Banana Pudding

So... I got up this morning with a "hankering" (yes, that is a word. At least in the South) for my Nanny's banana pudding. You have to understand that THIS is THE ONE recipe I never got specifics on when watching her make it. I've been scouring websites to find something that seems similar to Nanny's 'Nanner Puddin'. This is close. I will keep playing with it until it's right. In the meantime, here is playing with food for today...


Make sure you are prepared. I obviously was not, so these chocolate graham crackers are my substitute for vanilla wafers. You gotta love me!

Here is Plan-B in case this pudding was a flop:

Triple Chocolate cake eventually covered in chocolate whipped icing. I'm sure we will figure out something to do with it....

Anyway.

Banana Pudding

1/2 c sugar
1/3 c flour (scant measure, mine got too thick too fast; may reduce to 2 tbsp on the do-over)
3 egg yolks (save the white for the top!)
2 c milk
1/2 tsp vanilla

2 ripe bananas
vanilla wafers (I prefer Nilla wafers. Use what floats your boat. Or what you have on hand!)

3 reserved egg whites
dash of vanilla
1/2 c sugar (scant measure)

Whisk sugar and flour together in a saucepan. Add egg yolks, milk, and vanilla. Cook over medium heat, stirring constantly (important!!! keep stirring!) to prevent lumps. When sauce begins to thicken, remove from heat and set aside.

Place vanilla wafers (or graham crackers) in the bottom of a round casserole dish. Layer 1 sliced banana on top. Add or reduce bananas as you wish. I prefer fewer bananas, but added more for this experiment. Pour half of the sauce over the wafers and bananas, then repeat; wafers, banana, sauce.

Set aside. Now to the topping.

In a very clean (read zero oil residue) dry bowl, beat the reserved egg whites until slightly stiff. Add the vanilla, continue beating. Add half the sugar and beat some more. Add the last half of the sugar and beat until blended and the egg whites form very soft peaks. I realize that most meringue recipes call for cream of tartar. Not going there. My Nanny never used it and hers is what I am looking to recreate. If you want to use it, please do - all food creations belong to the creator and can be adapted as one sees fit. Dollop meringue on top of pudding - all the way to the edges of the bowl. Sprinkle with sugar before popping it in the oven to brown to meringue. 350 degree oven - DO NOT LEAVE UNATTENDED. When it decides to brown, it will brown VERY quickly.

This is wonderful freshly made warm, but also very good straight from the fridge.
Enjoy!