Banana Pudding with Meringue Best Dishes

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Banana Pudding with Meringue

"The wealthy pudding is made at the stovetop, poured over the bananas and wafers, topped with meringue, after which baked in the oven. Passed down from my grandmother, it's miles a unique take on a Southern preferred."

Ingredients :

1 cup packed brown sugar
1 egg
2 egg yolks
1 tablespoon all-cause flour
1 half of cups milk
6 bananas, peeled and sliced
1 (16 ounce) bundle vanilla wafer cookies
2 egg whites
3 half tablespoons white sugar

Instructions :

Prep : 20M	Cook : 6M	Ready in : 35M

Preheat the oven to 425 tiers F (220 degrees C).
Line the bottom of a 1 half quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the pinnacle of the dish or run out of bananas. Set aside.
In a massive saucepan, stir collectively the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk at the same time as warming over low warmness, stirring continuously till the combination turns into thick sufficient to coat the again of a metal spoon. Remove from the warmth and allow to chill for about 1 minute. Then, pour the new pudding flippantly over the layers of banana and cookie within the casserole dish.
In a separate smooth bowl, whip the egg whites with an electric powered mixer until they could hold a smooth peak. Gradually sprinkle inside the sugar whilst persevering with to whip till they could hold a company height. Use a spatula to unfold the meringue over the top of the casserole.
Bake in the preheated oven until the meringue has browned, five to 10 minutes. Serve warm or at room temperature.

Notes :

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