Tuesday, June 28, 2011

Banana Pudding




Rachel decided to make her boyfriend a wonderfu dessert for his birthday this past Sunday.  It was her first try with this dish...no help from mom, and it looked fantastic. 

She used my Pampered Chef batter bowl to put the pudding in.  It withstands the heat of the oven for the meringue to brown and has a tight-fitting lid to store the leftovers in the fridge.

Way to go Rachel!!!

1/3 cup All Purpose Flour
Dash Salt
2 1/2 cups 1% low-fat milk
1 (14 oz.) can fat free condensed milk
2 large egg yolks
2 teaspoons vanilla extract
3 cups sliced bananas, divided
45 vanilla wafers
4 large egg whites, room temperature
1/4 cup brown sugar

Preheat oven to 325 degrees.

Combine flour and salt in medium saucepan.  Gradually stir in low-fat and condensed milk and yolks, and cook over medium heat, stirring constantly, for 8 minutes or until thickened.

Remove from heat; stir in vanilla.

Arrange 1 cup banana slices in a 2-quart baking dish.

Spoon 1/3 pudding mixture over bananas; top with 15 vanilla wafers.  Repeat layers once; top with remaining bananas and pudding. 

Arrange remaining 15 wafers around inside edge of dish.   Gently push wafers into pudding.

Beat egg whites at high speed with an electric mixer until foamy.  Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved (2-4 minutes).

Spread meringue over pudding, sealing to edge of dish.

Bake for 25 minutes or until golden.

Let cool at least 30 minutes.

2 comments:

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