WE COULDN'T WAIT UNTIL SUNDAY FOR THIS TREAT.WE DIDN'T REALISE ALL THE LOVE AND WORK THAT WENT INTO IT.
Provided by FANNIE MCCOY
Categories Fruit Desserts
Time 35m
Number Of Ingredients 9
Steps:
- 1. IN A HEAVY SAUCE PAN STIR TOGETHER 1/2 C. SUGER,THE FLOUR & SALT, ADD ENOUGH MILK TO MAKE A PASTE AND THEN STIR IN THE REMAINING MILK.
- 2. COOK THE MIXTURE OVER MODERATE HEAT STIRRING UNTIL IT THICKENS AND COMES TO A BOIL.ADD THE BUTTER & COOK OVER VERY LOW HEAT ABOUT 5 MIN. STIRRING OCCASIONALLY.
- 3. IN A SMALL BOWL BEAT THE EGG YOLKS GRADUALLY. BEAT IN ABOUT 1/2 C. OF THE HOT MIXTURE.POUR THE YOLKS INTO THE SAUCE PAN AND COOK,STIRRING OVER VERY LOW HEAT FOR 1 MIN. REMOVE FROM HEAT AND STIR IN THE VANILLA FLAVOR
- 4. ARRANGE 1/3 OF THE VANILLA WAFERS IN A 2 QUART CASSEROLE DISH.SLICE 2 BANANAS OVER COOKIES AND COVER WITH 1/3 OF THE CUSTARD REPEAT LAYERS TWICE MORE.
- 5. IN A BOWL BEAT THE EGG WHITE UNTIL STIFF, BEAT IN THE REMAINING 1/4 CUP SUGAR, CONTINUE BEATING UNTIL VERY GLOSSY ,SPREAD THIS MERINGUE OVER PUDDING.
- 6. BAKE IN A 425* OVEN ABOUT 5 MIN. OR UNTIL PEAKS OF THE MARINGUE ARE GOLDEN BROWN .SERVE AT ROOM TEMP. OR CHILLED.
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