Blessed Eight Cleaning Service

BANANA PUDDING

🌟 INGREDIENTS

◾️1 cup sugar
◾️1/2 cup all-purpose flour
◾️½ teaspoon salt
◾️2 cups milk (NOT skim)
◾️4 or 5 ripe bananas, sliced thin

(cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)

◾️1 box vanilla wafers
◾️1 teaspoon Vanilla extract
◾️1 tablespoon Butter (not margarine)
◾️4 Egg yolks (Large eggs or better)

🌟 MERINGUE

◾️4 egg whites, room temperature
◾️5 tablespoons sugar
◾️¼ teaspoon cream of tartar
◾️½ teaspoon vanilla extract

🌟 DIRECTIONS

◾️Preheat oven to 190°c/375°F.

◾️Line the bottom of a 9x9-inch pan with a layer of vanilla wafers.

◾️Combine sugar, flour and salt in a bowl, and mix well. Set aside.

◾️In a heavy saucepan, beat the egg yolks well.

◾️Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly.

◾️Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir.

◾️Keep boiling and stirring until mixture reaches a nice pudding consistency.

(Make sure you don't scorch the pudding.)

◾️Remove from heat.

◾️Place a layer of banana slices on top of the vanilla wafers.

◾️Pour half of the pudding over the banana layer.

◾️Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.

◾️Beat the egg whites at high speed until they form soft peaks.

◾️Add the cream of tartar.

◾️At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.

◾️Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

◾️Bake until meringue browns, 12 to 15 minutes.

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