Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue.
- Preheat oven to 375deg;F.
- Place in the bottom of a 9quot; x 9quot; baking dish with a layer of vanilla wafers.
- Peel the bananas and slice into 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 a bowl, and mix it well so there will be no lump.Set aside.
- In a heavy saucepan, beat the egg yolks 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.
- When the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Remove from heat.
- Place a layer of banana slices in the baking dish on top of the vanilla wafers. Put one slice of banana per wafer. Line those banana slices up edge-to-edge. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
- Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
- Bake in a preheated 375deg;F oven until meringue browns, 12 to 15 minutes.