This is an addictive pudding and your kids will be fighting over the last of this dessert.
- 2 cups half and half
- 1/4 cup sugar
- 1/2 cup flour
- pinch of salt
- 3 large eggs, separated,
- 2 tbsp. butter, room temperature
- 2 tbsp. best quality vanilla extract
- 3 egg whites
- 1/4 tsp. cream of tartar
- 1/2 tsp. vanilla extract
- 1/4 cup icing sugar
- about 44 vanilla wafers (half of a 12 oz. box)
- 3 ripe bananas, sliced 1/4 inch thick pieces
For the pudding, using a double boiler set over simmering water, combine the half and half and sugar. Whisk in the flour and salt until combined (about 2 minutes) then remove from heat.
Place the egg yolks in a separate bowl and gradually add half of the hot mixture, constantly whisking to temper the eggs. Return this mixture to the remaining hot mixture back on the stove. Cook, stirring constantly until thickened and the consistency of pudding. This should take about 10 minutes. Remove from the heat and stir in the butter and vanilla. set aside.
Prheat oven to 350 degrees. For the meringue beat the egg whites for about a minute. Add the cream of tartar, vanilla and icing sugar and beat on high until stiff peaks form.
In an 8 inch square baking dish cover the bottom with the wafers. Top with half of the banana slices and one half of the pudding. Make a second layer, ending with the pudding. With a spatula, spread the meringue over the top of the pudding and form attractive peaks.
Place in the oven and bake for 15-20 minutes until the top turns a golden brown. Let cool down to room temperature (if you can wait that long) and serve to your adoring public.
In a word: Yummy