Friday, February 17, 2012
Country Banana Pudding
1 large can evaporated milk (15 oz)
1 1/2 cups regular milk
4 egg yolks (reserve whites for topping)
1 cup sugar
1 teaspoon pure vanilla extract
3 to 4 medium ripe bananas
1 (11-oz) package Vanilla Wafers
Heat evaporated and regular milk in double boiler over high heat. Let milk get hot, but not boiling. In a separate mixing bowl, separate the egg yolks from the whites. Slightly beat egg yolks.
Pour slowly hot milk mixture into egg yolks. Mix well. Add sugar and continue to stir. Return milk mixture to double boiler, stirring occasionally for about 20 to 30 minutes or until mixture thickens. Remove from heat then add vanilla. Stir then let cool. Mixture will thicken more when cooled.
Line the bottom of a 9 X 13 casserole with vanilla wafers. Slice bananas on top of wafers alternating with wafers and bananas until you have 2 layers. Pour pudding mixture over bananas and wafers. Top with Meringue. Yield: 4 to 6 servings.
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
In a clean bowl, beat egg whites and cream of tartar on high speed until peaks began to form, but not dry. Add sugar gradually. When it peaks, spread it on top of pudding and place in the oven on boil to slightly brown.
Note: If you prefer not to use the egg whites, you can crumble vanilla wafers on top or place whole wafers around the top of the pudding. It's still delicious!