Time 45m Yield 16 serving(s) Number Of Ingredients 8 Steps:
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat, add vanilla. Spread small amount on bottom of 1-1 1/2 quart casserole; cover with layer of wafers. Top with layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas, and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface. and sealing well to edges. Bake at 425° for 25 minutes or until delicately browned. Cool slightly or chill. Just before serving, garnish with banana slices, then insert vanilla wafers upright around edge of dish. Makes 16 servings.
Time 40m Yield 18 serving(s) Number Of Ingredients 10 Steps:
Combine flour, sugar and salt in a heavy sauce pan. Beat egg yolks. Combine egg yolks and milk, mixing well. Stir into dry ingredients. Cook over med heat, stirring constantly until smooth and thickened. Remove from heat. Stir in 1 tsp vanilla. Layer one-third of wafers in 3 qt baking dish. Slice bananas and layer over wafers. Pour 1/3 of cusard over bananas. Repeat layers twice. Beat egg whites until foamy. Gradually add 1/4 c plus 2 tbsp of sugar, 1 tbsp at a time, beating until stiff peaks form. Add 1 tsp vanilla and beat until blended. Spread meringue over custard, sealing edges of dish. Bake at 425 for 10-12 min or until golden brown.
Time 50m Yield 8 Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line the bottom of a baking dish with some wafers. Combine sugar, flour, and salt in a bowl. Beat yolks in a heavy saucepan over medium heat. Add flour mixture alternately with milk and vanilla extract, stirring constantly. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Add butter; continue stirring until thickened to a pudding-like consistency, 5 to 7 minutes more. Layer a portion of banana slices over the wafers and cover with pudding. Repeat layers with remaining bananas, wafers, and pudding. Beat egg whites in a glass, metal, or ceramic bowl, gradually adding cream of tartar, until soft peaks form. Add sugar and continue beating on high speed until stiff peaks form. Fold in vanilla extract. Spoon meringue over the pudding. Bake in the preheated oven until meringue browns, 15 to 20 minutes. Let cool before serving.
Time 1h Yield 8 to 12 servings Number Of Ingredients 9 Steps:
Prepare a double boiler. Mix together 1/2 cup sugar, egg yolks, flour and salt. Add milk and mix again. Heat on stove until the custard sticks to the sides of pan, approximately 20 minutes. Add vanilla after mixture has thickened. Let cool. To assemble: Put few drops of pudding in the bottom of a 2-quart dish and spread around. Layer Nilla Wafers and cut up 2 bananas, add 1/2 of custard, repeat layer and arrange wafers around the sides. In a separate bowl beat egg whites with 1/4 cup sugar and cream of tartar until it forms stiff peaks, spread on pudding and bake in a preheated 425 degree F oven for 4 minutes, just brown on top. Serve warm or cold.
Time 20m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
In a chilled bowl, with chilled beaters, beat the cream and confectioners’ sugar together until soft peaks. Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl. Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.
Time 30m Number Of Ingredients 9 Steps:
Preheat the oven to 425. Make the custard: Combine sugar, flour and salt in a medium sauce pan over medium low heat. In a small bowl, whisk the egg yolks and milk together. Add to the sauce pan and cook over medium-low until thickened into a custard consistency, stirring regularly, about 12-15 minutes. Turn off heat and stir in the vanilla. Line a 2-quart baking dish with half of the vanilla wafers, then top with half of the sliced bananas and pour 1/2 the custard over top. Repeat with wafers, banana and remaining custard. Make the meringue: Place the egg whites in a medium bowl and add the 6 tablespoons of sugar. Use a stand mixer or hand mixer and beat on medium until the mixture reaches a white, glossy meringue consistency and has stiff peaks, about 5-6 minutes. Dollop the meringue on top of the banana pudding and smooth over the top. Bake at 425 for 3-5 minutes, until delicately browned. Watch closely so it doesn’t burn. Serve warm or let cool, refrigerate and serve cold.
