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Pudding

Banana Pudding

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Banana Pudding

danna | Apr 7, 2003 12:30 PM

I made Banana Pudding last night, had not made it in a dozen years. Surprise guest spent the afternoon and then agreed to stay for dinner (Surprise, suprise) I made this sans recipe while cooking the rest of the meal. I was happy with the way it turned out. The big bonus is it's very low-fat and IMHO, no one would ever guess it.

1/4 self rising flour
1/3 water
2/3 sugar
2 egg yolks (will also work with just 1)
1 1/2 cups skim milk
1 teas vanilla
2 bananas
3 big handfuls low-fat vanilla wafers
4 egg whites
2/3 cup sugar

In heavy-bottom sauce pan stir together 1st 3 ingr., make sure there are NO LUMPS. Add yolks and stir again. Slowly add milk. Cook over med heat stirring constantly (well, almost) until it thickens ( you will start to see the first bubbles). Add vanilla and remove from heat.

Slice 2 bananas directly into the pudding. Add two big handfuls of vanilla wafers. In a casserole dish apprx 8x8 line bottom with remaining wafers(flat side up) Pour pudding over the top. Slide into freezer.

After 20-30 minutes (pudding should be cold) Whip egg whites until very foamy, begin adding sugar a little at a time, whip until it holds firm peaks. Fold in another squirt of vanilla. Top pudding with this meringue, sealing edges and pulling into decorative peaks. Bake in preheated (very important) 425 degree oven for 2-4 minutes. Watch carefully and remove when merigue is starting to brown but before the peaks burn. Serve immediately.

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