Lillian's Banana Pudding

Name: How to cook Lillian's Banana Pudding - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Maggie Conlon Martin

Lillian's Banana Pudding

This classic dessert brings on happy childhood memories from the 1950s-60s. Our housekeeper/babysitter, Lillian, made the most delicious banana puddings and lemon meringue pies for us. I think they were used as bribes to get us to behave. (The 6 of us were nicknamed "the Thundering Herd".) Soooooo much better than using instant pudding! You'll immediately taste the difference. Dee-Dee made this one for us, and it was outstanding; just like Lillian's!

Ingredient

Food ration :

12 servings

Cooking time :

30-40 minutes

1 cup

sugar, divided

4 T

flour

Pinch

salt

egg, whole

eggs, separated (refrigerate whites until needed)

3 cups

whole milk

1 tsp

vanilla extract

1 box (11 oz.)

Nilla Wafers

4-5

ripe bananas (no green on the peels)

Cooking instructions

* Step 1

In a saucepan, 3/4 cup sugar, the flour and salt. Whisk in the whole egg and 4 egg yolks. On medium-low heat, whisk in the milk. Whisking constantly, cook for 15-20 minutes to warm the eggs. Increase to medium heat and continue cooking and whisking until thickened, about 15 minutes. Tempting to increase heat and stop whisking, but DON'T. Low and slow and keep whisking!

* Step 2

Remove from heat and stir in the vanilla extract. Set aside to cool slightly.

* Step 3

Crumble enough Nilla Wafers to cover the bottom of a 9"×13" baking dish. Spread evenly in the dish and cover with a layer of half your sliced bananas. Evenly cover with half the still warm pudding. Add a layer of whole Nilla Wafers, then another layer of the rest of the sliced bananas, then the rest of the pudding.

* Step 4

Preheat oven to 400°F. Place the cold egg whites in a small mixing bowl. Beat with an electric mixer until soft peaks form. With the mixer going, gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.

* Step 5

Pile the meringue on top of the pudding and spread to cover evenly. You want some little peaks in the meringue, not all smooth and flat. Bake for 5-8 minutes until meringue is lightly browned. Keep a close eye on it so it doesn't burn!

* Step 6

Cool completely before covering with plastic wrap and refrigerating. If you don't allow it to cool completely first, your meringue may weep (get little beads of water on top, as seen in a couple pics here). Serve cold.