BANANA PUDDING
1 and 1/2 cup sugar
2 tablespoons flour
1 and 1/2 cup evaporated milk
3 eggs
1 stick (1/2 cup) butter
1 teaspoon vanilla
4 bananas
3/4 box vanilla wafers
Couple sprinkles of cream of tartar
Mix sugar and flour in a saucepan.
Separate eggs. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Put saucepan on low heat and allow to cook until a custard forms and thickens. Stir it a time or two. Remove thickened custard from heat, add butter and allow to melt. Cool. Add vanilla flavoring. Never add vanilla when it is hot.
While allowing custard to cool, line a quart-size Pyrex dish, measuring 9-by-5-by-2 inches, with three layers of vanilla wafers and three layers of bananas. Pour cool custard over wafers and bananas.
Add a couple of sprinkles of cream of tartar to the egg whites. Using an electric mixer, beat until frothy. Continue beating and add 1/2 cup sugar and 1/2 teaspoon vanilla. Spread on top.
Bake at 375 degrees in a pre-heated oven for 10 to 15 minutues or until brown. Makes 6 to 8 servings.
*Substitute a large can of drained, crushed pineapple for the bananas to make pineapple pudding, which is equally as good.
Photo Credit © Darren Fisher | Dreamstime.com
