North Carolina Banana Pudding

Banana Pudding

North Carolina and Old Salem Cookery, 1955

Ingredients: 1/2 cup sugar Pinch of salt 3 tablespoons of flour 4 eggs 2 cups milk Vanilla wafers Bananas (preferably with skins that are just starting to turn black) 6 tablespoons sugar

Preparation: Blend sugar, salt, and flour. Add 1 whole egg and 3 yolks and mix together. Stir in milk. Cook in a double boiler over boiling water, stirring, until thickened. Remove from heat and cool.

In a baking dish, arrange a layer of whole vanilla wafers, a layer of sliced bananas and a layer of custard. (Use more wafers for a drier pudding and less for a soupy one.) Continue, making three layers of each.

Make a meringe of remaining three egg whites and 6 tablespoons of sugar. Spread over banana mixture and brown in 375-degree oven.

Place in the refrigerator and let sit a minimum of 24 hours before serving. (Ah, no samples out of the corners, please!)

Contributed by:

 * Catsrecipes Y-Group