jds@duke.UUCP (Joe Sloan) (07/09/84)
[This line intentionally left blank.] Recently a passing reference to Banana Pudding prompted me to recall how long it had been since I had any. At my next trip to the grocery store I grabbed a box of NILLA Wafers along with the other essentials. (NILLA Wafers has the recipe on the side, right?) When I got home I discovered that the recipe on the NILLA Wafers box had changed. Rather than the traditional scratch recipe, they had a new recipe using Pudding and Pie Filling. Fortunately, I found a copy of the original recipe cut from an older box. This original recipe follows. The numbers in brackets refer to my notes at the end of the recipe. ----- Banana Pudding 3/4 cup granulated sugar 3 tbs all-purpose flour dash of salt 4 eggs 2 cups milk 1/2 tsp vanilla extract NILLA Wafers 5 to 6 medium size fully ripe bananas, sliced. Combine[1] 1/2 cup of sugar[2], flour and salt in top of double boiler. Mix in 1 whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, until thickened[3]. Remove from heat; add vanilla[4,5]. Spread small amount on the bottom of a 1 and 1/2 qt casserole[6]; cover with layer of NILLA Wafers[7]. Top with layer of sliced bananas[8]. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas, and custard to make 3 layers of each ending with custard[9]. Beat remaining 3 egg whites stiff, but not dry; gradually add remaining 1/4 cup of sugar and beat until mixture forms stiff peaks. Pile on top of pudding covering entire surface[10]. Bake in preheated hot oven(425F) 5 minutes or until delicately browned. Serve warm or chilled. Makes 8 (about 3/4 cup) servings[11]. ----- [1] Combine flour and sugar carefully to prevent lumps. [2] This may be a bit too sweet with bananas. [3] About 15 minutes? [4] Sometimes I add a little more. [5] Of course, you can always make a standard custard sauce instead, but this is much simpler and relatively foolproof. [6] I usually use a breadpan. [7] Pronounced nell-er. [8] Of course, you can replace the bananas with pineapple if you like. Pineapple (and maybe some coconut) keeps better. Use the full amount of sugar. See [2]. [9] A breadpan gives more layers. [10] You want this about 1 cm thick with a smooth surface. Peaks brown to quickly. If too thick, it won't cook in the center. Use less whites or cook at a lower temperature. [11] 3/4 cups for a serving is showing great restraint. Go ahead and eat more. The bananas will turn hard and brown in the refrigerator anyway.