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Banana Pudding
Ingredients:
3 1/2 Tbs. flour
1 1/3 c. sugar
Dash of salt
3 eggs, separated
3 c. milk
1 tsp. vanilla
1 (12 oz.) pkg. vanilla wafers
6 medium bananas
1/4 c. plus 2 Tbs. sugar
1 tsp. vanilla
3 1/2 Tbs. flour
1 1/3 c. sugar
Dash of salt
3 eggs, separated
3 c. milk
1 tsp. vanilla
1 (12 oz.) pkg. vanilla wafers
6 medium bananas
1/4 c. plus 2 Tbs. sugar
1 tsp. vanilla
Directions:
Combine flour 1 1/3 c. sugar, and salt in heavy saucepan. Beat egg yolks; combine egg yolks and milk, mixing well. Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in 1 tsp. vanilla. Layer one-third of wafers in a 3 qt. baking dish. Slice 2 bananas, and layer over wafers. Pour one-third of custard over bananas. Repeat layers twice. Beat egg whites until foamy. Gradually add 1/4 c. plus 2 Tbs. sugar, 1 Tbs. at a time, beating until stiff peaks form. Add 1 tsp. vanilla, and beat until blended. Spread meringue over custard, sealing to edge of dish. Bake at 425 for 10 to 12 minutes or until golden brown.
Makes 8-10 Servings
Combine flour 1 1/3 c. sugar, and salt in heavy saucepan. Beat egg yolks; combine egg yolks and milk, mixing well. Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in 1 tsp. vanilla. Layer one-third of wafers in a 3 qt. baking dish. Slice 2 bananas, and layer over wafers. Pour one-third of custard over bananas. Repeat layers twice. Beat egg whites until foamy. Gradually add 1/4 c. plus 2 Tbs. sugar, 1 Tbs. at a time, beating until stiff peaks form. Add 1 tsp. vanilla, and beat until blended. Spread meringue over custard, sealing to edge of dish. Bake at 425 for 10 to 12 minutes or until golden brown.
Makes 8-10 Servings
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