Original Banana Pudding
Dear SOS: I’m sure by now you’ve received 400 copies of this recipe, but here is mine, straight off the yellow box.
Michele Ader
Studio City
Dear Michele: Thanks a bundle on behalf of reader Pat Meenahan and others who hankered for the banana pudding from an old-time box of vanilla wafers.
Set aside 10 to 12 wafers and 1 banana for garnish. Thinly slice remaining bananas. Set aside.
Combine 1/2 cup sugar, flour and dash salt in double boiler set over, but not touching, simmering water. Stir in egg yolks and milk, blending well. Cook, uncovered, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in vanilla.
Spread a small amount of custard on bottom of 1 1/2-quart casserole. Cover with a layer of wafers. Top with a layer of sliced bananas.
Pour about 1/3 of custard over banana layer. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard.
Beat egg whites until soft peaks form, about 3 to 4 minutes. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
Bake at 350 degrees until browned, 10 to 12 minutes. Chill 2 hours. Just before serving, garnish with reserved banana slices and wafers.
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