Banana Pudding

 in Favorite Recipes by

Provided by Eleanor Statham for the September 2011 issue of CorsicanaNOW Magazine. Makes 12 servings.

Custard:

  • 1 1/4 cups sugar
  • 1/4 tsp. salt 
  • 1/4 cup cornstarch
  • 4 cups milk
  • 6 egg yolks, beaten
  • 4 Tbsp. butter
  • Vanilla extract, to taste

Layers:

  • 4-5 bananas
  • Lemon juice
  • 1 box vanilla wafers

Topping:

  • 6 egg whites
  • 1 tsp. cream of tartar
  • 1 tsp. vanilla extract
  • 6-8 tsp. sugar
  1. Make custard in a saucepan, over low heat, by combining sugar, salt and cornstarch. 
  2. Gradually add milk while stirring.
  3. Cook and stir until mixture thickens.
  4. Stir small amount of warmed, cooked mixture into egg yolks, and then add egg yolks to mixture.
  5. Remove from heat and add butter and vanilla extract.
  6. Let mixture cool.
  7. Make layers by slicing bananas and adding them to a bowl.
  8. Sprinkle lemon juice on bananas and toss (this keeps the bananas from turning brown).
  9. Layer vanilla wafers and bananas into 2 layers in an oven-safe dish.
  10. Pour custard over vanilla wafers and bananas.
  11. Make topping by beating egg whites, cream of tartar and vanilla extract until peaks form, while gradually adding sugar.
  12. Place on top of custard and layers.
  13. Bake at 350 F, until peaks begin to turn golden brown.