During the busy months of Summer, quick vegetable based meals reign. Thursday night we had green beans, corn, and cornbread. Friday at lunch we had pasta with sauteed zucchini and Parmesan. After that my meat loving husband said, "I'm starving. When are we going to have a full meal?" We finally had what he deems a full meal last night - Chicken, grilled over a pecan wood fire (we have lots of pecan left from Katrina), baked sweet potatoes, steamed sugar snap peas, and banana pudding.
Banana pudding is a child friendly recipe. Slicing bananas, layering bananas and cookies, and beating egg whites for the meringue can all be done by even the youngest children while you make sure you don't scorch the custard. My children love kitchen duty, especially when the duty involves dessert preparation.
Banana PuddingBTW, I didn't add food coloring or enhance the image. My eggs are just that yellow.
1 cup Sugar
¼ cup Flour
1 pinch Salt
4 cup Milk
8 ea Egg Yolks
1 tbsp Vanilla Extract
12 oz Vanilla Wafers (we used Country Choice Organic)
8 ea Banana -- sliced
8 ea Egg Whites
2 tbsp Sugar
Custard - Mix together 1 cup sugar, flour, and salt. Pour milk into a heavy saucepan and add the flour mixture. Heat. Beat the egg yolks. Pour some of the warm milk mixture into the egg yolks and beat briefly. Then, add the egg yolk mixture to the base mixture. Bring slowly to a boil over low heat, stirring constantly and cook slowly until just thick enough to coat the back of a spoon. Be careful that the custard doesn't scorch. Add vanilla, remove from heat.
Combination - Line bottom and sides of an oven proof dish with vanilla wafers. Layer banana slices and wafers until all are gone. Pour in custard.
Meringue - Preheat oven to 375. Beat egg whites until soft peaks. Add 2 tbsp sugar and beat to stiff peaks. Spread meringue over top of pudding. Bake until browned (about 15 minutes).