Warm Banana Pudding
- 2 cup Sugar
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 cups milk (whole)
- 2 cups half and half
- 2 teaspoon vanilla extract
- 2 tablespoon butter
- 8 egg yolks
- box of Vanilla wafers
- 10 ripe bananas
- Meringue:
- 8 egg whites, at room temperature
- 10 tablespoons sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Lightly beat yolks in a large size mixing bowl and set aside.
Whisk together in a large saucepan, the sugar, flour and salt. Slowly mix in milk and half and half, whisking constantly until pudding is thick. When thickened, add butter. Gradually add hot pudding to yolks, whisking constantly. (If you have a standing mixer, it makes this part easier)
When pudding fully incorporated, add vanilla.
In a separate mixing bowl, beat whites, sugar and cream of tartar until peaks form. Then fold vanilla in.
Assembly:
In a 9x13 baking or casserole, make a layer of bananas, then wafers, then pudding. Repeat again.
Top with meringue and place in 350 oven until meringue browns.
Serve warm.
Whisk together in a large saucepan, the sugar, flour and salt. Slowly mix in milk and half and half, whisking constantly until pudding is thick. When thickened, add butter. Gradually add hot pudding to yolks, whisking constantly. (If you have a standing mixer, it makes this part easier)
When pudding fully incorporated, add vanilla.
In a separate mixing bowl, beat whites, sugar and cream of tartar until peaks form. Then fold vanilla in.
Assembly:
In a 9x13 baking or casserole, make a layer of bananas, then wafers, then pudding. Repeat again.
Top with meringue and place in 350 oven until meringue browns.
Serve warm.
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