Traditional Banana Pudding
Yields: 12 Servings
- 2 1⁄3 cups sugar, divided
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon kosher salt
- 3 1⁄2 cups whole milk, divided
- 8 large eggs, separated
- 1 tablespoon unsalted butter
- 1 1⁄2 teaspoons vanilla extract
- 1 (11-ounce) box vanilla wafers
- 6 medium bananas, sliced
- 1 teaspoon cream of tartar
- Garnish: vanilla wafers
- In a medium bowl, whisk together 1 cup sugar, flour, and salt. Whisk in 1⁄2 cup milk and egg yolks.
- In a large saucepan, place remaining 3 cups milk. Bring to a simmer over medium heat, stirring frequently. Whisk 1 cup hot milk into egg mixture. Whisk egg mixture into remaining hot milk in saucepan. Bring to a boil over medium heat, stirring constantly.
- Cook, stirring constantly, until thickened, about 3 minutes more. Remove from heat. Add butter and vanilla, stirring until butter melts. Let cool slightly. Arrange wafers in the bottom of a 13x9-inch baking dish; top with banana slices. Pour pudding over bananas.
- In a large bowl, beat egg whites and cream of tartar with a mixer at high speed until soft peaks form. Gradually add remaining 11⁄3 cups sugar, beating until stiff peaks form. Spoon over pudding, spreading to seal edges.
- Bake at 350 until lightly browned, about 10 minutes. Garnish edges of pudding with vanilla wafers, if desired. Let cool for 10 minutes before serving.
Find more great recipes like this one in Taste of the South’s May/June 2017 issue!