Banana Pudding
Makes 8 servings
This classic Southern dessert is very slightly adapted from “Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes” by Maya Angelou.
3⁄4 cup sugar (divided) 1⁄3 cup cornstarch 1⁄8 teaspoon salt 3 cups whole milk 8 eggs, separated 2 tablespoons butter 1 tablespoon vanilla extract 3 cups vanilla wafer cookies 4 ripe bananas, sliced 1⁄2 teaspoon cream of tartar
Prep time: 20 minutes. Cook time: 20 minutes. Cooling time: 4 hours. Total time: 4 hours, 40 minutes.
Preheat oven to 350 degrees.
In a medium saucepan, combine 1⁄3 cup sugar, the cornstarch and salt. Whisk in milk. Cook mixture over medium heat, stirring constantly. Bring to a boil and allow to boil 1 minute, then remove from heat.
In a small bowl, whisk egg yolks. Vigorously whisk in about 1⁄2 cup of the hot milk slurry until blended. Pour yolk mixture back into saucepan, whisking continuously. Return saucepan to medium heat and cook 2 minutes, whisking all the while. Remove from heat and stir in butter and vanilla.
Place vanilla wafers on bottom of a shallow 2-quart casserole dish. (A 9-inch round or 8- or 9-inch square baking dish will work.) Top with a layer of banana slices and then custard. Repeat layering, finishing with custard.
In a large mixing bowl, beat egg whites and 1⁄4 cup sugar at medium speed until frothy. Add cream of tartar and increase speed to high. Gradually beat in the last of the sugar (roughly 2 1⁄2 tablespoons). Beat until egg whites hold stiff peaks.
Spoon meringue over pudding immediately, being sure meringue touches baking dish on all sides to prevent shrinking. Place in preheated oven and bake until meringue is golden, about 20 minutes. Allow to cool at room temperature 1 hour. Refrigerate at least 4 hours before serving.
Per serving: 403 calories, 57.5 carbohydrate, 11g protein, 15.5 fat (6.5g saturated), 234mg sodium, 1.5g fiber.