Banana Meringue Pudding
Fluffy and light, from Woman's Day cooking encyclopedia of cooking.
Yield
6 servingsPrep
15 minCook
15 minReady
30 minIngredients
1 cup sugar
1/3 cup cornstarch
3/4 teaspoon salt
3 cups milk
3 large eggs, separated
1 1/2 teaspoons vanilla extract
24 small vanilla wafers, 16 large
3 large bananas, ripe
Ingredients
1 cup sugar
1/3 cup cornstarch
3/4 teaspoon salt
3 cups milk
3 large eggs, separated
1 1/2 teaspoons vanilla extract
24 small vanilla wafers, 16 large
3 large bananas, ripe
Directions
Mix together ⅔ cup sugar, cornstarch, salt and milk in the top part of a double-boiler. Place over boiling water and cook, stirring until thickened. Cover and cook for 10 minutes, stirring occasionally.
Add the egg yolks to a small bowl, beaten slightly. Add a small amount of the hot mixture to the egg yolks and mix to temper then add the egg yolks to the double-boiler and cook, stirring constantly for two minutes. Cool the pudding and stir in vanilla.
Arrange alternate layers of vanilla wafers, banana slices and pudding in a 1½ quart serving dish or round casserole.
Whip egg whites until foamy; gradually add the remaining sugar, continuing to whip the whites are stiff and glossy.
Pile lightly on top of pudding. Bake in a preheated hot oven, 400℉ (200℃) for 5 minutes.
