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Banana Pudding (homemande from scratch)
This is a southern old style homemade cooked recipe.

Ingredients

4 tablespoons all-purpose flour
1 1/2 cups sugar
pinch salt
3 egg yolks (large eggs seperated- keep whites for meringue)
3 cups milk
1 teaspoon vanilla extract
1 box vanilla wafers
3 to 4 bananas

Meringue
3 egg whites reserved from above
1/8 teaspoon cream of tartar
1/4 cup sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees.

Combine flour, sugar, and salt in a large, heavy saucepan.

Lightly whisk egg yolks with milk (a little at a time) until all the milk is added; pour the egg and milk mixture into dry ingredients in a heavy saucepan. Cook over low to medium heat, stirring constantly, until ingredients are thickened and smooth. Remove saucepan from heat and stir in vanilla.

Layer banana pudding, begin by placing vanilla wafers on the bottom of a 2 quart oven-safe glass bowl or baking dish; slice bananas and place on top of wafers; pour one-third of custard over top and repeat layers, until all wafers and bananas have been used, ending with a final layer of wafers.

For the Meringue:

Whip egg whites with an electric mixer set at high speed.

Allow egg whites to foam, add cream of tartar, and then gradually add sugar one tablespoon at a time; continue whipping until sugar is well-dissolved.

Add vanilla once stiff peaks have formed and whip until well-combined.

Spread meringue over banana pudding, making sure to spread to the edges of dish.

Bake for about 20 minutes until the meringue is lightly browned.

From My Kitchen!