Following on from last week’s post about vanilla cookies here is a recipe for a home style banana pudding with a bit of flare. A southern favorite with layers of banana, cookie and warm custard topped with meringue how could you not love this dessert. There are two options when it comes to presentation – either make it in glasses for a simple and elegant single serve or make it casserole style to feed the whole family (layer everything up in a casserole dish). When I made this I found we didn’t have any milk and I was a bit worried that the custard wouldn’t set properly if I simply substituted the milk for an equivalent amount of soy milk but after a bit of time reading various opinions on whether it would work in the end I decided to just go for it and see what would happen – turns out it worked perfectly well and we had a delicious creamy warm soy custard to drizzle over the banana and cookies.
- 2 tablespoons self-rising flour
- 2/3 cup sugar
- 1/8 teaspoon salt
- 3 eggs, separated
- 2 cups milk
- 1 teaspoon vanilla extract
- 24 vanilla cookies/wafers
- 4 - 5 large ripe bananas bananas
- 2 tablespoons sugar
- Place flour, sugar and salt into a heavy saucepan, stir well and set aside.
- Beat the egg yolks in a large mixing bowl until foamy, add milk, mix well.
- Stir the egg yolk mixture into the flour mixture and cook over medium heat, stirring constantly until thick and smooth.
- Remove from heat and stir in vanilla.
- Layer the vanilla coookies alternately with the bananas either in individual cups or in a 1½ quart baking dish, beginning with the cookies. Put down one layer of cookies, then a single layer of bananas, more cookies, more bananas, so on until all the cookies and bananas are used.
- Pour custard over the top of all so that all the bananas and cookies are covered. You want the pudding to run down between the cookies and cover all. Shift them around slightly with a knife to allow the custard to run down into all.
- Beat the egg whites at high speed of electric mixer for 1 minute. Then gradually add 2 tablespoons sugar, a little at a time, beating constantly until stiff peaks form and sugar is dissolved. This may take 2-5 minutes. Peaks should be stiff enough to hold their own when the beaters are lifted.
- Spread meringue over pudding, pushing it all the way to the edge of the dish to seal.
- Bake at 400 degrees F for 6 to 8 minutes until the meringue is golden brown. Serve warm.