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Famous Banana Pudding
Adelaide's Original Banana Pudding: Our family and guest rave over this banana pudding. We always double the recipe to make sure we have enough!
Pudding: Combine the sugar, flour and salt in the top of a double boiler and stir in the milk. Cook over boiling water, stirring until thickened. This may take a while. Beat egg yolks and gradually stir into hot mixture. Return to double boiler and cook 5 minutes, stirring constantly. Remove from heat and add vanilla. Line a one-quart casserole with vanilla wafers and top with sliced bananas. Pour some of the custard over the bananas. Repeat, ending with custard on top.
For the Meringue have ready: separated egg whites, cream of tartar, salt and sugar, set aside. Put the bowl you will mix in and the beaters in the freezer to chill.
To make the Meringue: beat egg whites stiff but not dry. Gradually add the cream of tartar and sugar and beat until mixture forms stiff peaks. Pile on top of pudding. Bake in preheated 425 degree oven for 5 minutes until the egg white peaks become golden brown. Serve warm or chilled, according to preference.
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