The Farmhouse Kitchen: Delightful Surprises
May 2024
Ingredients
- 3/4 cup plus 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 2 cups milk
- 1 cup half and half
- 4 egg yolks
(save the egg whites for meringue) - 3 teaspoons of vanilla extract
- half stick butter
- 4 sliced bananas
- 12 oz box vanilla wafers
Directions
Place egg yolks in a medium bowl and whisk in the 2 tablespoons of sugar. Set aside.
Combine the ¾ cup of sugar, salt, and cornstarch in a medium saucepan. Whisk in the milk and cream, place over medium-low heat, and gradually heat to near boiling, whisking constantly.Remove milk from heat while you temper eggs. Add milk to egg yolks a ladle-full at a time, until all the milk is added to yolks. Add mixture back to saucepan. Cook over medium-low heat for 2-3 minutes until mixture is thickened — whisk or stir constantly to prevent mixture from scorching. Strain through a fine strainer to remove any cook egg particles. Cook on an ice bath until mixture comes to room temperature.
Spread a light layer of pudding across the bottom of dish. Top with 1/3 of wafers, 1/3 of the bananas, and cover with a layer of pudding. Repeat, ending with pudding.
Top with meringue. Pop into the oven at 350 until it browns lightly. Make the meringue with egg whites and half a cup of sugar. (Meringue temps need to be 160 degrees for safety, so make sure to pop back in the oven)
Save a few vanilla wafers to line the circumference of dish. Refrigerate for a few hours.
