Banana Pudding
1 1/4 cups granulated sugar, divided
1/3 cup cornstarch
4 cups whole milk
4 large eggs, separated and divided
1 t vanilla
1/4 t salt
2 T unsalted butter
1/4 t cream of tartar
1 11oz box Nilla wafers
3~4 bananas
>how to make<
*Preheat oven to 350 degrees.
*Whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and sook, stirring constantly, until it just begins to bubble, 10 to 15 minutes.
*Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat.
*Whisk I vanilla, salt and butter.
*Put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water.
*Whisk until the sugar is dissolved and the mixture is hot to tough, about 3 minutes.
*Transfer to the stand mixer fitted with whisk, and heat until stiff, about 5 to 7 minutes.
*Line a 13" x 9" oven safe casserole pan with one layer of Nilla wafers and one layer of banana slices.
*Pour the custard over the bananas and cookies, then use a spatula to spread the meringue.
*Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow.
*Allow to rest until ready to serve.
-makes 8 to 10-
Note: I found this recipe in "The New York Times".
Labels: banana pudding recipe, pudding recipe