Banana Pudding
 
recipe by : lorrie hulston corvin/julie bottcher 
serving size : 16 preparation time :0 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2/3 cup  all-purpose flour
2 cup  sugar -- divided
1/2 tsp  salt
4 cup  2% reduced-fat milk
1   4inch vanilla bean -- split lengthwise
2 large  eggs -- lightly beaten
8 large  egg whites
80   vanilla wafers (about 1 [12-ounce] box)
5 cup  sliced banana (about 6 bananas)
 
preheat oven to 325`. 
lightly spoon flour into a dry measuring cup; level with a knife. 
combine flour, 11/4 cups sugar, and salt in a large saucepan, stirring 
with a whisk. gradually add milk, stirring until smooth. scrape seeds 
from vanilla bean, and add seeds and bean to milk mixture. 
cook over medium heat 12 minutes or until thick and bubbly, stirring 
constantly. 
place eggs in a large bowl, and gradually add hot milk mixture, 
stirring constantly. place mixture in pan; cook over medium heat 2 
minutes or until thick and bubbly, stirring constantly. discard 
vanilla bean. 
place egg whites in a large bowl; beat with a mixer at high speed 
until foamy. add 3/4 cup sugar, 1 tablespoon at a time, beating until 
stiff peaks form. 
arrange half of vanilla wafers in the bottom of a 13 x 9-inch baking 
dish. arrange half of the banana slices over wafers. pour half of 
custard over banana. repeat procedure with the remaining wafers, 
banana, and custard. 
top with meringue, spreading evenly to edges of dish. 
bake at 325` for 20 minutes or until lightly browned. serve pudding 
warm or chilled. 
 
- - - - - - - - - - - - - - - - - - 
 
notes : yield: 16 servings (serving size: about 3/4 cup). 
 
sunday dinner recipe e-list sunday_dinner-subscr...@yahoogroups.com 
 
 
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(ID: 12388) Mirror: rec.food.recipes: Mon, Jun 2, 2003


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