Tuesday, September 4, 2012
Tasty Tuesday Banana Pudding!
I shamelessly stole this recipe from fellow Sourcebooks author Samantha Grace's post on Casablanca Authors. I love banana pudding, and the fact that this is her grandmother's recipe pretty much guarantees it's going to be better than anything you could make with a mix. I modified it slightly by changing the meringue to the recipe I use for my pies. The pudding was a little too sweet and not as thick as I'd like, so I'm thinking next time I'll decrease the sugar to 2/3 cup and increase the flour to 2 or 3 tbsp. Either way, it's pretty tasty!
Grandma Cordie’s Banana Pudding
2 cups milk
1 Tablespoon butter
1 teaspoon vanilla
3 bananas, sliced
1 Tablespoon all purpose flour
1 cup sugar
3 egg yolks
Mix the flour and sugar in a bowl. In a saucepan, beat the egg yolks and milk together. Add the flour and sugar mixture and cook over medium heat until the mixture comes to a boil and begins to thicken. Add butter and vanilla to the boiling mixture. Have a bowl lined with vanilla wafers and a layer of bananas. Pour some of the pudding mixture on top. Repeat layers.
Mix together and cook in microwave for 2 minutes until clear and thickened:
1/2 cup water
1 Tbsp cornstarch
2 Tbsp sugar
Then place in the freezer to cool. Beat 3 egg whites until frothy and add a dash of salt and 1/4 tsp cream of tartar. Continue to beat until stiff and add the cooled cornstarch mixture and 4 tablespoons sugar, one tbsp at a time while continuing to beat. Top the pudding and brown it in the oven at 325 for 20 min. Chill and serve.
Then head on over to the Big Chief's house and give him a bite!