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- 1/2 cup cornstarch
- 1/8 teaspoon salt
- 2 1/2 cups whole milk
- 1 (14-ounce) can sweetened condensed milk
- 2 egg yolks
- 2 teaspoons vanilla extract
- 3 cups sliced ripe bananas sliced about 1/2 inch thick
- 1 box Vanilla Wafers
- 1/2 cup water
- 1 cup sugar
- 4 egg whites
- pinch of salt
- 1/2 teaspoon cream of tarter
- 1/2 teaspoon vanilla extract
- Mix the cornstarch and salt together in a large sauce pan. Whisk in the whole milk and sweetened condensed milk to the cornstarch mixture. Whisk in the egg yolks. Cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens, about 10 minutes. Remove the pan from the heat and add the vanilla. Set aside while preparing the meringue.
- Combine the water and sugar in a small sauce pan. Bring it to a vigorous boil over medium-high heat. Allow the sugar mixture to boil for 5 minutes, then remove from the heat and set aside. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium-low until frothy, about 1 minute. Add the cream of tarter and salt. Continue beating on medium-high speed until soft peaks form. With the mixer running on medium-low, carefully pour the hot syrup in a slow stream into the egg whites. Add the vanilla and beat on medium-high until the meringue has cooled a bit and fairly stiff, glossy peaks form. This will take about 10 minutes.
- To assemble the banana puddings, layer the bottom of your dish(es) with sliced bananas. Top with a dollop of pudding enough to cover the bananas. Top with enough vanilla wafers to cover the pudding. Repeat the layers starting with bananas, then pudding, then vanilla wafers. Top each with any banana slices left over. Using a rubber spatula, top each pudding with a dollop of meringue and swirl in a decorative manner. Using a kitchen or culinary torch, lightly brown the meringues. Serve immediately.
- If making the pudding in a large casserole dish, follow the instructions above but brown the meringue in the oven set on low broil. Watch the dessert carefully so the meringue doesn't burn, this will only take a minute.
- Makes approximately 6-8 servings depending on the size of the trifle dish, casserole or individual dessert cups.
(pudding adapted from Sue Lau/Food.com and meringue adapted from America's Test Kitchen)
My husband and I went to an outdoor concert in Charlottesville, Virginia this past weekend and saw the recently reunited group – Nickel Creek. I’ve waited many years for them to get back together and my husband was so sweet, he bought 6th row tickets! They have played together (other than the 7 year hiatus) since they were pre-teens. They are celebrating 25 years together but are only in their 30’s. They are amazing musicians.
|Concert photos by my Traveling Husband|
The evening weather was amazing and the band was fantastic. We saved room for an evening out, you know, like a date – haha. I hope you had a great weekend too! Thanks so much for stopping by!