Southern Banana Pudding

Lost in my recipe notebook that got thrown away by mistake years ago was the most delicious banana pudding I have ever had.  It was a cooked pudding and I think it had sweetened condensed milk in it.  The original recipe came from a magazine advertisement.  I know it is somewhere in my recipe files as a duplicate, but to this day I have not found it.  So . . . I have been searching for a cooked banana pudding that sounds familiar.  The only puddings that have sweetened condensed milk also include instant pudding, which I know is not it.

When I found this recipe on the Food Network website, it made me very happy even though I know for sure it is not the recipe.  Mine did not have meringue (I really hate that stuff).  So I will give it a try, adapting the topping to one of a whipped cream nature.

Both the Captain and I love banana pudding and have not been happy with any of the recipes we have found so far.  Hopefully . . . this one is a keeper. 

If you are interested in making homemade vanilla wafers to make your banana pudding extra special, click here for the recipe.

Ingredients

3 cups whole milk
1 1/4 cups sugar
1/4 cup cornstarch
Kosher salt
4 large eggs, separated, yolks lightly beaten
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
3 ripe medium bananas (about 1 pound), thinly sliced crosswise (about 2 1/2 cups)
50 vanilla wafers, such as Nilla Wafers (about half a box)
1/4 teaspoon cream of tartar



Directions

Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.

Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.

Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.

Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.

Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.


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