BANANA PUDDING WITH MERINGUE

Prep Time:  45 Minutes
Yields: 7–8 Servings

Comment:
This recipe is from The Delta Queen Cookbook by Cynthia LeJeune Nobles.

Ingredients:
6 ripe bananas
meringue (recipe follows)
4 eggs, separated
2¼ cups sugar
1 can evaporated milk (12-ounces)
1¼ cups water
¾ cup white flour
2 tsps vanilla extract
5 cups vanilla wafers

Method:
Preheat oven to 350°F. In the top of a double boiler over gently simmering water, beat egg yolks until foamy. Add sugar, evaporated milk and water, stirring constantly. Slowly stir in flour and beat until pudding thickens. Add vanilla. In a deep 9” x 9” ovenproof baking dish, use ⅓ of each ingredient to make layers of vanilla wafers, bananas and pudding. Repeat layers two more times. Top with meringue. Bake until meringue browns, about 15 minutes. Cool and serve.

MERINGUE

Yields: 1 topping for a 9” x 9” pan

Ingredients:
3 egg whites
¼ cup sugar

Method:
In a clean, dry mixing bowl, beat egg whites at high speed with an electric mixer until they begin to turn fluffy. Gradually add sugar and beat until stiff peaks form.