banana pudding

How To Make banana pudding

• 1

  Combine the first 3 ingredients in the top of a double boiler; gradually add the milk, stirring well. Bring the mixture to a boil; reduce heat to low and cook, stirring constantly, until the mixture is thickened.
• 2

  Beat the egg yolks with an electric mixer at medium speed until thick and pale. Gradually stir about one-fourth of the hot mixture into the yolks; add to the remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, 5 minutes or until the mixture is thickened. Remove from the heat and stir in 1 teaspoon vanilla.
• 3

  Layer one-fourth of the vanilla wafers in an ungreased 3-quart baking dish. Slice one banana and layer over the wafers. Pour one-fourth of the custard mixture over the banana slices. Repeat the layers 3 times, using the remaining vanilla wafers, banana slices, and custard.
• 4

  Beat the egg whites at high speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar dissolves (2 to 4 minutes). Add 1/2 teaspoon vanilla, beating well.
• 5

  Spread the meringue over the custard, sealing to the edge of the dish. Bake, uncovered, at 350 degrees F for 20 to 25 minutes or until the meringue is lightly browned.
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