Banana Custard Pudding Recipe

How to make it

---

• Custard:
• Preheat oven to 425°F.
• Combine milk, sugar, and egg yolks in the top of a double boiler (or put a large metal bowl over boiling water in a saucepan).
• Cook egg/milk mixture over boiling water, stirring often with a whisk until mixture coats the back of a spoon. Stir in vanilla and salt. You can use a teaspoon of banana liqueur instead of the vanilla, if desired.
• ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
• In a Baking Dish:
• Line the bottom of a (6x10x2-inch) baking dish with vanilla wafers.
• Arrange a layer of banana slices over wafers: pour a portion of custard over bananas. Repeat to make 3 layers of each, ending with custard.
• ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
• Meringue:
• Beat egg whites until stiff, but not dry (they should still be shiny). Gradually add remaining 3 tablespoons sugar, beating until stiff peaks are formed. Spread meringue over custard.
• ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
• Bake in hot oven for 5 minutes or until golden on top.
• Can be served right from the oven or chilled.
• Serves 6.