12 large egg yolks (reserve egg whites) 8 cups whole milk
1 cup flour, sifted 3 cups sugar
1 teaspoon salt 1 tablespoon vanilla flavoring
1 tablespoon banana extract 1/2 cup spiced rum (optional)
1/2 cup banana liqueur (optional) 1/2 stick butter, cubed
2-3 boxes vanilla wafers 8-10 bananas
12 large egg whites 2 teaspoons cream of tartar
1 teaspoon vanilla flavoring sugar (to taste)
1 pint heavy whipping cream sugar (to taste)
1/2 teaspoon vanilla flavoring 1/2 teaspoon banana extract
1/4 cup spiced rum (optional)
Lightly beat egg yolks with the vanilla flavoring. Set aside. Combine flour, sugar, and salt and add
to yolk mixture. Blend well. Heat milk on medium, stirring occasionally, but do not boil. When the
milk starts to get foamy, add about a coffee cup full to the yolk mixture to temper (and thin it
out). While constantly stirring (preferably with a whisk), slowly add the yolk mixture to the hot
milk. Continue cooking on medium heat and stir often to prevent sticking and clumping. When the
pudding starts to thicken, add the banana extract, rum, and banana liqueur. Remove the pot from
the heat if you're using gas to prevent flame-ups. Stir constantly while the mixture thickens once
again, anywhere between 2 and 5 minutes. This time will also burn off the alcohol. Remove from
heat and stir in butter until melted. Cool pudding completely to retain crunchier vanilla wafers or assemble
warm if you like softer pudding.
In a large oven-proof (not metal) dish (I use a 14-inch round 5-inch deep pottery bowl or 9x12x2 rectangular
pottery lasagna dish.) Layer vanilla wafers, bananas, and pudding. Try to fill in all holes with
the wafers, especially on the bottom layer. The top layer should be the pudding mixture. This recipe
makes about 4-5 layers depending on the serving dish. You may even have some pudding left
over. When the pudding is assembled, make the meringue and whipped cream.
For the meringue, start beating the egg whites. When they're foamy but not too stiff, add the cream
of tartar, vanilla and sugar and continue beating until stiff peaks form. Spread the meringue over the
pudding and put under the broiler until lightly browned. Serve with whipped cream.
For whipped cream, beat the cold heavy cream in a cold metal bowl until stiff. Add the sugar, vanilla,
banana extract, and rum. Minus the banana extract, this whipped cream is wonderful on other desserts
as well.
