Southern Banana Pudding Recipe

"A recipe I found in my "The Southern Living Community Cookbook", by Mrs. Julia Moats. She states that true Southern Banana Pudding includes homemade custard, store-bought vanilla wafers and meringue topping with toasted peaks."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (193 g)
Calories 365.4
Total Fat - 8.3 g
Saturated Fat - 3.9 g
Cholesterol - 153 mg
Sodium - 159 mg
Total Carbohydrate - 46.8 g
Dietary Fiber - 0.2 g
Sugars - 41.4 g
Protein - 8.1 g
Calcium - 120.2 mg
Iron - 0.8 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 325 degrees. Whisk together 3/4 cup sugar, flour and salt in a large heavy saucepan. Gradually whisk in milk. Whisk in egg yolks. Cook over medium heat, stirring constantly with a heatproof spatula, 8-10 minutes or until pudding starts to thicken and just begins to bubble around the edges. Remove from heat and stir in butter and vanilla.

Step 2

Arrange 1/3 of the vanilla wafers, evenly among 6 (6 oz.) custard cups, in the bottom. Then add 1/3 of the banana slices evenly(in the 6 custard cups) over the wafers. Pour 1/3 of the warm pudding, evenly in the 6 dishes, over the bananas. Repeat the layers 2 more times.

Step 3

Beat room temperature egg whites in a large bowl on medium speed with an electric mixer until foamy. Increase speed to high and add the remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until mixture is glossy and stiff peaks form, 2 to 4 minutes. Spread meringue over warm pudding, spreading and sealing to the edge of the dish.

Step 4

Bake at 325 degrees for 15-20 minutes or until meringue is golden. Cool on a wire rack 30 minutes. Serve slightly warm or cool completely and refrigerate until chilled.