Outlaw Banana Pudding
Home -
Recipes - Butcher
Charts -The Wood - Que
Tips - BBQ Lingo
Smokers -
Pitmasters - BBQ Nation - Leftovers - About Us
Ingredients:
1 cup Sugar
1/2 cup all-purpose Flour
1/2 teaspoon Salt
2 cups Milk (whole or 2%)
1 teaspoon Vanilla Extract
1 tablespoon Butter (not margarine)
4 Egg Yolks (large eggs or better)
1 box of Vanilla Wafers
4-5 ripe Bananas
Meringue:
4 Egg Whites, at room temperature
5 tablespoons Sugar
1/4 teaspoon Cream of Tartar
1/2 teaspoon Vanilla Extract
Preparation:
Line the bottom of a
9" x 9" baking dish
with a layer of vanilla wafers.
This recipe will not use the whole box.
Peel
the bananas and slice into approximately 3/8” thick slices.
Cover the banana slices with plastic wrap to keep them
from darkening and quickly make your pudding.
Combine the sugar, flour and salt in a bowl, and stir
well to mix.
Mash out any flour lumps with the back of your spoon.
Set aside.
In a heavy saucepan, beat the egg yolks well (just use a
fork or whisk, but beat them well).
Over medium heat, add the flour mixture to the egg
yolks, 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
the
mixture reaches a nice pudding consistency.
Remove from the heat.
Place a layer of banana slices in the baking dish on top
of the vanilla wafers.
Don't skimp and put one slice of banana per wafer. Line the
banana slices up edge-to-edge.
Pour, spreading as necessary, 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.
Cooking:
Preheat oven to 375°F.
Bake at 375°F until the meringue browns lightly,
12 to 15 minutes, depending upon your oven.