Maya Angelou's Banana Pudding
Recipe Description
Created by Maya AngelouIngredients
- 3/4 cup plus 1 tablespoon Granulated sugar|Sugar
- 1/3 cup cornstarch
- Pinch of salt
- 3 cups milk
- 8 eggs, separated
- 3 tablespoons butter
- 1 tablespoon vanilla extract|pure vanilla extract
- 3 cups vanilla wafers
- 4 ripe bananas, thinly sliced
- 1/2 teaspoon cream of tartar
Preheat oven to 350 °F. In a large saucepan, combine 1/3 cup Granulated sugar|Sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat.
In a small bowl, whisk egg egg yolk|yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.
Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard.
In a large mixing bowl, beat egg whites and 1/4 cup Granulated sugar|Sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining Granulated sugar|Sugar. Beat until egg whites hold stiff peaks.
Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.
In a small bowl, whisk egg egg yolk|yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.
Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard.
In a large mixing bowl, beat egg whites and 1/4 cup Granulated sugar|Sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining Granulated sugar|Sugar. Beat until egg whites hold stiff peaks.
Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.
This article uses material from the "Maya Angelou's Banana Pudding" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
