Skip to content

Bringing Home the Bakin'

bake my cake and eat it, too

According to Oprah Winfrey, “at age 19, Maya [Angelou] knew one thing for sure—that her banana pudding was the best.”  At age 19, one thing I know for sure is that Maya Angelou’s banana pudding is one of the best desserts I have ever made.

Banana Pudding – Maya Angelou

Ingredients:

  • 3/4 cup plus 1 tablespoon sugar
  • 1/3 cup cornstarch
  • pinch of salt
  • 3 cups milk (whole milk, no cutting calories here!)
  • 8 eggs, separated
  • 3 tablespoons butter
  • 1 teaspoon pure vanilla extract
  • 3 cups vanilla wafers
  • 4 ripe bananas, thinly sliced
  • 1/2 teaspoon cream of tartar

Directions:

  1. Preheat oven to 350°F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat.
  2. In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.
  3. Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard.
  4. In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
  5. Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.
Advertisements

Tags: , , , ,

%d bloggers like this: