Posted by Sherry on October 04, 2001 at 18:28:36:
In Reply to: ISO: Help on the banana pudding again...... posted by Shane on October 03, 2001 at 23:20:02:
Banana Pudding
Serves: 10 to 12
2 cups plus 5 tablespoons sugar, divided
1/2 cup all-purpose flour
1/4 teaspoon salt
1 can (12 ounces) evaporated milk
1 cup milk
5 separated eggs
1 whole egg
3 tablespoons butter
1 tablespoon vanilla extract
1 package (12 ounces) vanilla wafers
4 bananas
1/2 teaspoon cream of tartar (see note below)
In a large saucepan, combine 2 cups sugar, the flour, and salt. Add the evaporated milk, milk, egg yolks, and the whole egg; stir well and place over medium heat. Cook for 10 to 12 minutes, or until the custard is thick and coats a spoon, stirring constantly. Remove from the heat and add the butter and vanilla, stirring until the butter melts. Allow to cool to room temperature.
Preheat the oven to 400 degrees F. Line the bottom of a 9- by 13-inch baking dish with the vanilla wafers. Slice the bananas and place over the vanilla wafers. Pour the custard over the bananas. In a large bowl, beat the egg whites and cream of tartar until foamy; add the remaining 5 tablespoons sugar and continue beating until stiff peaks form. Spread evenly over the custard in the baking dish, covering completely. Bake for 10 to 12 minutes, or until golden. Serve warm, or allow to cool then cover and chill until ready to serve.
Note: Cream of tartar, found in the spice section of the supermarket, helps egg whites form stiff peaks when beaten.