Banana Pudding

Original Banana Pudding

This is a desert that Doug remembers eating every time he visited Aunt Mildred and Uncle Otis Ellis in Lubbock. Aunt Mildred made this pudding for Sunday lunch. 

This is now Jerry’s favorite dessert and what he always has for his birthday instead of cake.

Yield: 8 servings

425 degrees

1 ½ quart casserole pan

Ingredients:

3/4 cup sugar

1/3  cup  flour

dash salt

4 eggs, separated and at room temperature

2    cup skim milk

½    tsp vanilla

35-45 vanilla wafers

5-6 med bananas, sliced (reserve 1 banana and 10-12 vanilla wafers for garnish)

Instructions:

Combine ½ cup of sugar, flour and salt in the top of a double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on the bottom of a 1 ½ quart casserole; cover with layer of vanilla wafers. Top with layer of sliced bananas. Pour about 1/3 of custard over bananas, continue to layer wafers, bananas, and custard to make 3 layers each, ending with custard. 

Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425 for 5 minutes or until delicately browned. Cool slightly or chill. Just before serving, garnish with banana slices, then vanilla wafers upright around the edge of dish.