This is another recipe of my great grandmother’s. It came out pretty good, but not perfect. My first mistake was using a bowl that was too large for the recipe. I think it calls for a deep, glass pie dish? But to my defense, it was all I had. I plan to re-do this with the correct container – or at least something close to it.
The other thing I did wrong was I put in too many vanilla wafers.
“There’s no such thing,” you say? Well, you may be right. It still tastes pretty good. I think I would like a little more pudding and a little less wafer, though.
I also elected to make the meringue, even though I don’t really care for it. I may try my hand at whipped cream next time. I bet it has more flavor.
It’s been a while since I’ve posted anything due to the holidays, as well as a few migraine issues. But the good news is, I’m on a new medicine which is preventing the headaches in the first place. After 25 years of agony, I seem to be headache-free. So, YEA!
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 cups milk
1 teaspoon vanilla
5 or 6 ripe bananas
Combine sugar, flour and salt in a large pot. Stir in milk and cook until thickened. Beat eggs, and add a cup of hot milk to them. Then pour all back into the pot and cook about 5 minutes more. Remove from heat and add vanilla. Line casserole dish with wafers, top with bananas, then a layer of custard. Continue to layer with wafers, bananas and custard.
Can use 3 egg yolks in custard, then after putting layers in casserole, beat egg whites, add 1/4 cup sugar. Pile on top of pudding and bake at 425 degrees about 5 minutes.