Banana Pudding - Emma Stephenson

1/2 c sugar

2 Tbsp flour 

1/4 tsp salt

1 cup whole milk *

1 cup half and half *

3 eggs, separated 

1 tsp vanilla 

1 med size box vanilla wafers

4-6 bananas   

Combine the sugar flour and salt. Add milk to slightly beaten egg yolks. Combine flour mixture and milk mixture. Cook in the top of a double boiler until the consistency of custard. Add the vanilla. 

Line a baking dish with vanilla wafers. Slice bananas over the wafers. Pour half of the custard mixture over the bananas then repeat with a second layer as before.  

Beat the egg whites with 6 tablespoons of sugar to make a meringue topping. Pour the meringue over the pudding. 

Bake at 425° for five minutes or until delicately brown.  May be served hot or cold. 

Yield 6 to 8 servings.

Recipe courtesy of my Aunt Barbara's mother, Emma Stevenson. 

* Original recipe called for 2 cups whole milk. I modified it to make it slightly richer. 

The milk, half and half, and egg yolks mixture.

The sugar, flour, and salt

Cooking the custard.

The finished product with meringue before cooking. 

After cooking.