My grandmother and mother used to make this banana pudding and it is the most divine dish on earth. So when I order banana pudding in a restaurant I am almost always disappointed. I finally discovered that the key is in the custard! You must make it with real ingredients and cook it in a double boiler (or jerry rig one which is just as effective). I like to cut my bananas razor thin and load in the Nilla Wafers. I promise you that if you make it once, you will absolutely, positively be asked to make it again and again!
Ingredients
- 1&1/2 cups sugar
- 2/3 cup flour
- 1 teaspoon salt
- 6 eggs, separated
- 4 cups milk
- 1 teaspoon vanilla extract
- 1 box Nilla Wafers (I prefer the mini ones)
- 3 large bananas, sliced super thin
Preheat oven to 350 degrees. Mix 1 cup sugar, all of the flour and salt in the top of a double boiler. If you do not have a double boiler, put about 2-3 inches of water in a saucepan and find a heavy duty glass or metal bowl that can fit into the pan but not submerge into the water. Blend in 6 egg yolks and milk. Cook, uncovered over boiling water for 10-12 minutes while STIRRING CONSTANTLY. The custard should thicken up to a pudding consistency. Be patient, it is not good custard if it is watery but do not overcook and make it dry. Remove from heat and stir in the vanilla.
Spread about a cup of custard on the bottom of a 3 quart baking dish and then cover with layers of bananas and Nilla Wafers. Do not skimp on the Wafers! Repeat each layer (custard, bananas, wafers) until you have a total of 3 layers. End with custard. Set aside.
Beat egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Spoon over custard, spreading evenly to cover the entire surface and sealing well to the edge. I like to garnish around the edges with Nilla Wafers.
Bake for 15-20 minutes or until slightly browned. Allow to cool to room temperature before loosely covering and then chill thoroughly before serving!