Monday, August 8, 2016

Mom's Banana Pudding

Banana Pudding - Photo by Cynthia Raxter
Cooking from scratch doesn't take much longer.
Just a bit more attention.  
"The best cooks always have the most people hovering - helping - and hoping to stick a thumb through the aluminum foil." - Cynthia Raxter

Mom's Banana Pudding

4 tablespoons corn starch
1 cup sugar
generous pinch of salt
4 large eggs, separated (you'll need whites later for meringue)
3 cup milk
1 teaspoon vanilla
1 box vanilla wafers
5-6 bananas, medium ripe
Lemon juice
4 egg whites (reserved from above)
1/2 teaspoon cream of tartar (or lemon juice)
1/4 cup sugar
1 teaspoon vanilla

Combine cornstarch, sugar & salt in a large glass bowl. Add egg yolks one at a time & beat well after each. Slowly stir in milk. Cook in microwave at 30% power, stirring every 2 minutes, until ingredients are thickened and smooth. Remove from microwave and stir in vanilla.

To layer the banana pudding, begin by placing vanilla wafers on the bottom of a 13x9 baking dish. (Another 3-quart casserole dish will work too - as long as it's oven-proof.) Slice bananas and place on top of the wafers. Pour one-third of custard over all. Repeat layering process until all wafers, bananas, and custard have been used. End with a final layer of wafers standing up around the edges for decorative purposes.

For the Meringue: Wipe out a large mixing bowl and the mixer's beaters with lemon juice (to remove any traces of oil). Preheat the oven to 425.

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Whip egg whites with the electric mixer set at high speed for 1-2 minutes - the whites will be foamy. Add cream of tartar. Add sugar one tablespoon at a time and beat on high after each addition. (You want the sugar to melt and be absorbed before you add the next spoonful.) The meringue will get fluffier and fluffier. Once all the sugar has been added continue beating - but stop the mixer every minute or so and lift the beaters out of the bowl a little. When the tips of the meringue don't fall over it's ready. Fold in the vanilla.

Spread the meringue over the pudding, making sure to seal to the edges of the dish. Brown it in the oven for about 5 minutes. Take it out when the tips are brown. Watch it carefully - as Momma says, "It will burn in a wink of an eye!!!"

Leave on the counter for about an hour to cool, then chill in the refrigerator for 4 hours. 

See you soon! Love, Cindy

Twitter: @cynthiaraxter
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