My tweak on this classic? Less sugar in the custard. Don’t miss it AT ALL. To me, it’s a definite improvement.
Banana Pudding
3 1/2 T. all-purpose flour
1/2 cup sugar
pinch salt
3 eggs, separated
3 cups milk
1 tsp. vanilla
1 (12 0z.) package vanilla wafers
6 medium bananas
1/4 c. sugar
1 tsp. vanilla
Combine sugar, salt and flour in a heavy saucepan. Beat yolks and combine them with the milk. Stir into the sugar mixture and cook over medium heat, stirring constantly, until smooth and thickened. Take off the heat and add the 1st tsp. of vanilla.
Line the bottom and up the sides with 1/3 of the vanilla wafers. Slice 2 bananas over the wafers. Pour 1/3 of the custard over the wafers and bananas. Repeat layers twice.
Beat whites until foamy. Slowly add in the 1/4 cup sugar and continue to beat until stiff peaks form. Add the last teaspoon of vanilla.
Spread the meringue over the custard, sealing to edge of the baking dish.
Bake at 425 degrees F. for 10-12 minutes or until the meringue is golden brown.
Serves: 1-8 depending on your self-control
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