3/4 cup sugar
5 heaping tablespoons flour
a pinch of salt
3 egg yolks (save the whites to make
2 cups milk
1 teaspoon vanilla extract
2 tablespoons butter
3-4 bananas (you can add more, as desired, for added banana texture and flavor)
2 cups vanilla wafers
3 teaspoons water (for the meringue)
1-3 teaspoons sugar (for the meringue)
- Mix sugar, flour, salt and egg yolks with half of the milk (1 cup).
- Stir until smooth, then add the remaining cup of milk and mix well.
- Heat mixture in a double boiler (it's very important to use a double boiler or the
the mixture will burn).
- Stir regularly until the mixture becomes thick (coats the mixing spoon).
- Remove from the heat to cool,
- Add vanilla and butter, then stir.
- Let the pudding set while you prepare the bananas and wafers.
- Slice bananas, then line a bowl or loaf pan with the wafers and bananas.
- Pour the cooled pudding mixture over the bananas and wafers.
- Whip egg whites and 3 teaspoons water in a glass or stainless bowl. Beat at
high speed with a hand or electric mixer.
- When the eggs are almost stiff, add 1-3 teaspoons sugar (depending on
preference for sweetness), then continue beating into very stiff peaks.
- Place the meringue on top of the pudding mixture, then touch a spoon lightly
on top over the surface of the meringue to lift into peaks.
- Place the entire pudding and meringue mixture under a broiler until the peaks
are a light, toasty brown. (Watch carefully, since browning the meringue takes a
very short time.)
- Cool in the refrigerator, if preferred, before serving!
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