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Howard Test Kitchen: July 19, 2013

Miss. Hudson's Banana Pudding

His favorite recipe from his new book "Off The Eaten Path: Second Helpings," author Morgan Murphy shared Miss. Hudson's Banana Pudding with the Test Kitchen and we just couldn't get enough!

Serves: 8

Cooking Time: 20 min

What You'll Need:
  • 1 3/4 cups sugar
  • 3/4 cup all-purpose flour
  • 2 3/4 cups milk
  • 4 egg yolks
  • 2 tablespoons vanilla extract
  • 1 (11-ounce) box vanilla wafers
  • 3 ripe bananas, cut into 1/4-inch-thick slices (3 cups)
  • 4 egg whites
  • 1/4 cup sugar
  • 1/8 teaspoon vanilla extract
What To Do:
  1. Preheat oven to 400 degrees F. Whisk together sugar and flour in a medium-size heavy saucepan. Gradually whisk in milk until blended. Cook over medium heat, whisking constantly, 5 minutes or until thickened.
  2. Whisk egg yolks until thick and pale. Gradually whisk about one-fourth of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly. Pour into a clean saucepan. Cook over low heat, whisking constantly, 5 minutes or until thickened. Remove from heat; stir in 2 tablespoons vanilla.
  3. Toss together vanilla wafers and banana slices in an 11 x 7-inch baking dish. Top with warm pudding.
  4. Beat egg whites at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (about 2 to 4 minutes). Beat in 1/8 teaspoon vanilla with the last tablespoon of sugar. Spread meringue over warm pudding, sealing to edges of dish. Bake at 400 degrees F. for 8 minutes or until golden brown. Let stand 30 minutes. Serve warm.

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