Source:

Teresa

Serves/Makes:8 servings

Ingredients

• 1/4 cup (60 ml) butter or margarine
• 1-1/2 cups (350 ml) firmly packed brown sugar
• 2 tbsp (30 ml). all-purpose flour
• Dash of salt
• 1 13 oz (364 grm). can evaporated milk
• 3/4 cup (175 ml) water
• 3 eggs, separated
• 1 tsp (5 ml). vanilla extract
• vanilla wafers
• 3 to 4 bananas
• 2 tbsp (30 ml). sugar

Preparation

• Melt butter in top of a double boiler; stir in brown sugar, flour, and salt.
• Gradually stir in milk and water; cook until thickened, stirring constantly (about 15 to 20 minutes).
• Beat egg yolks until thick and lemon colored.
• Stir some of the hot mixture into yolks; add to remaining hot mixture, stirring constantly.
• Cook 2 minutes longer or until thickened.
• Remove from heat and stir in vanilla.
• Cool.
• Line bottom and sides of a lightly greased 1-3/4 quarts (1650 ml) casserole with vanilla wafers.
• Slice enough bananas to cover bottom layer; top with half of pudding.
• Layer with vanilla wafers, remaining banana slices, and remaining pudding.
• Beat egg whites (at room temperature) until soft peaks form.
• Gradually add 2 tblsp. sugar, and continue beating until stiff peaks form.
• Spread over pudding.
• Bake at 350 deg. for 10 minutes or until top is brown.

Comments

Source: Southern Living, January 1980