What celebrates independence like banana pudding? Nothing! Not healthy or Zone in any way, shape, or form, but totally yum!
From the talented Paula Deen (and yes, it contains a stick of butter)!
3/4 cup sugar
2 tablespoons cornstarch
3 cups milk
4 egg yolks
1 teaspoon vanilla extract
2 ounces (1/2 stick) butter
3 medium bananas, sliced
1 (12-ounce box) vanilla wafers
For the meringue topping, optional:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens--do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.
For the meringue topping, if using:
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.
**I recommend doubling the custard recipe! **
Start with sliced bananas (dip in lemon juice to avoid browning)
Make and cool the custard
Another reason I love the stand alone mixer: perfect meringue!
Bake to brown! YUM!