REAL OLD-FASHIONED "NANNER PUDDIN"

Real Old-Fashioned

Provided by Elaine Bovender

Time 35m

Number Of Ingredients 15

1/2 c sugar
1/3 c all purpose flour
1 dash(es) salt
3 large egg yolks at room temperature (reserve whites)
2 c whole milk
1 tsp vanilla extract
2 Tbsp butter
1/2 box vanilla wafers
6 medium ripe bananas
MERINGUE:
3 large egg whites at room temperature
1/4 c sugar
1/4 tsp cream of tartar
1 tsp vanilla extract
SPECIAL NOTE: THIS RECIPE DOUBLES WELL TO ACCOMODATE A 9 X 13 CASSEROLE DISH.

Steps:

1. In a heavy saucepan, combine sugar and flour and salt, mixing to remove any lumps in the flour. Add milk and cook over low to medium heat, stirring constantly until thickened.
2. Remove from heat. Beat egg yolks with fork and temper by adding a spoonful of the hot milk mixture and stir immediately. Repeat with about three more spoonfuls. Slowly pour tempered egg yolks into hot milk mixture, stirring constantly. Cook over medium heat for two minutes. Remove from heat and stir in vanilla and butter, set aside.
3. Beat egg whites until soft peaks form. Slowly add sugar while beating. Add cream of tartar and vanilla and continue beating just until vanilla is thoroughly mixed. Set aside.
4. Assemble pudding by lining a casserole dish with a layer of vanilla wafers. Peel three of the bananas and slice over vanilla wafer layer. Pour 1/2 of the pudding over the bananas and smooth with spoon. Place a few vanilla wafers down the sides and on top of the pudding layer. Peel and slice the remaining bananas over pudding layer. Spoon the remainder of the pudding over bananas and smooth with spoon. Top with meringue and decorate by making small peaks with a spoon.
5. Bake at 400 degrees for 10 minutes or until lightly browned. Let sit at room temperature about one hour or until pudding is set. Enjoy!