Adapted from the Original Nilla Wafers Banana Pudding Recipe
Posted at http://mynew30.blogspot.com
3/4 cup sugar, divided to 1/2 and 1/4 cups
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
3 cups milk
1 overflowing teaspoon of vanilla extract
1 box of Nilla Vanilla Wafers, you won't use every one them
2 to 5 ripe bananas, sliced (as many as you want)
Pinch cream of tartar
Separate the egg whites and yolks into separate bowls; set aside the whites in the fridge. You'll be making meringue with those in a bit. Before you start, stick your mixer bowl and beaters in the freezer. You'll need those in a second too and you want them good and cold.
Put water in the bottom of a double boiler (or pot) and bring to a boil. In the top section (or a bowl), whisk together 1/2 cup of the sugar with the flour, salt, and milk. Whisk in the yolks and put on top of the double boiler. Continue stirring mixture constantly until it thickens. Remove from heat, stir in the vanilla and set aside. Mixture should not be thin, but should be thickened and look like a prepared pudding.
You'll need about a 1-1/2 quart baking dish for this, or I prefer to use a clear glass bowl to show off the layers, since banana pudding should be layered in my opinion, somewhat like a trifle is done. You'll be sticking the completed dessert under the broiler, but only for a few seconds; still you may want to make sure you are using a glass bowl that is oven safe. You can also bake it, but I prefer the few seconds under the broiler.
Now you'll begin layering. Depending on the size dish you are using, you should have two or three layers of wafers, bananas and custard. Spoon a small amount of the custard on the bottom of your dish; add a layer of the wafers on top of the custard and also around the outside of bowl with the rounded tops facing out, if desired. This just makes a pretty presentation from the outside of the bowl. Top the layer of wafers with banana slices, as thick a layer as you would like, top that with custard. Continue to layer wafers, bananas and custard so you have a total of 2 to 3 layers, ending with custard on top. Set aside.
Get your bowl and beater from the freezer, add the egg whites and beat on low speed until egg whites begin to look frothy. Add in the cream of tartar, increase speed to medium and beat until soft peaks begin to form. While you are making the meringue, move the oven racks to the lower section of the oven and preheat the oven to broil.
Continue beating on medium, slowly and gradually adding in the remaining 1/4 cup of sugar. Beat until stiff peaks begin to form, but don't beat it so much that it gets dry. You just want it to be beat to the point that it is soft, but stiff enough that if you turn the bowl upside down, the meringue will not leave the bowl.
Spread the whites all over the top of the last layer of custard, spreading it out to the edges. Using a spatula, create some swirls on top, because when you put it under the broiler, this will create brown edges and makes a beautiful presentation.
Stick the bowl in the oven under the broiler but only for a few seconds - maybe 30 to 40 seconds total, so keep peeking at it the whole time! You are only going to brown up the peaks and edges of the meringue where you made the swirls, and believe me it will absolutely only take a few seconds, so don't leave the oven! You really don't want to burn the meringue. Alternatively, you can bake it and get the same result. Preheat the oven to 350 degrees for 15 to 20 minutes.
Remove and let sit for about at least 1 hour, or refrigerate for up to 4 hours before serving.
Garnish with a sprinkling of crushed wafers, if desired.
Makes about 12, 2/3 cup servings - double recipe for larger bowl.
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Shortcut "Custard"
3 cups of milk
1 teaspoon of Watkins vanilla extract
2 (3.4 ounce) packages of Jello vanilla instant pudding mix
1 (8 ounce) container of sour cream
To a mixer bowl combine the milk and vanilla extract. Add the vanilla instant pudding mix and beat at medium speed for about 2 minutes, or until thickened. Let stand for 5 minutes and then stir in the sour cream. Use this mixture in place of the homemade custard, eliminating the 1/2 cup sugar, flour, salt, milk and egg yolks. Layer the shortcut custard with the wafers and bananas, and prepare the meringue as directed above to top it off. Can also substitute whipped cream or Cool Whip for the meringue, if desired.
