southern banana pudding

How To Make southern banana pudding

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  Southern Banana Pudding Pudding: 3/4 cup sugar 1/3 cup low-gluten flour such as White Lily 1/4 tsp salt 4 large egg yolks 2 cups whole milk 1/2 tsp vanilla extract a pinch of nutmeg 1/8 tsp cinnamon 1/2-3/4 of a 12 oz box vanilla wafers (I use Nabisco Nilla) 3 medium ripe bananas, sliced Meringue: 4 egg whites 1/4 tsp cream of tartar 5 tbsp sugar 1/2 tsp vanilla extract Pudding: Heat a few inches of water in a double boiler until boiling. In the top of the double boiler, whisk the sugar, flour, salt, egg yolks, milk, nutmeg, and cinnamon until smooth. Whisk constantly for 10-15 minutes until the pudding is thick and coats the back of a spoon. Remove the pudding from the heat and stir in the vanilla extract. Set the pudding aside. Place a layer of wafers around the bottom of each jar (about 6 wafers if using pint jars) making sure that some wafers stand up against the side of the jar. Place several slices of banana on top of the wafers. Spoon about 1/4-1/2 cup (I use 1/2 cup for pint jars) pudding over the slices in each jar. Repeat the layers in each jar. Set the jars aside while you make the meringue. Meringue: Preheat the oven to 425 degrees. Using an electric mixer, whisk the egg whites in a large bowl until foamy. Add the cream of tartar and continue mixing, increasing the speed, for 30 more seconds. Slowly add 1 tablespoon of sugar at a time and continue mixing until soft peaks form. Spoon the meringue into each jar filling each to the top and smoothing it to the edges. Place the jars on a baking sheet and bake 4 minutes until the meringue is puffed and the top has browned. Cool 15-20 minutes before eating it warm or chill for several hours for a cold dessert.
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