INSTRUCTIONS
First you make the pudding. Take 1 1/2 cups of sugar and place in a non-stick pot. Add 3 heaping tablespoons of flour and a pinch of salt (sorry no real measurement). Use a fork to mix it all together well.
Then take 6 room temperature eggs and separate the yolks from the whites. It’s not hard. Crack the egg on the side of the bowl. The white will easily begin to slide out. Let it slide out into one of your bowls. Now take the yolk and slowly and carefully pour it from one side of the cracked egg shell to the other. As you do that the white will slide out into the bowl. When you have most of the white out, put the yolk in another bowl. Do that for all 6 eggs. Sit the whites to the side.
Add 3 cups of diary to your yolks. You can use 1 1/2 cups of milk and 1 1/2 cups of half & half. You can mix it up and use 1 1/2 cups of heavy cream and 1 1/2 cups of half and half. You can just use 3 cups of milk. It depends on how rich you want your pudding. After adding your diary, mix your eggs and milk well. Add a dash of vanilla.
After mixing, slowly stir the egg and milk mixture into the flour mixture in the pan. Stir well mixing all the dry ingredients into the milk and eggs. Turn your heat on to medium and stir the mixture. It sticks easy, so you will want to stir it often. It will slowly begin to thicken into a pudding. Continuously stir until it heavily coats the spoon. Watch it. The bottom burns easy.
In between stirring you need to get a pan that can go into the oven and layer it with bananas and vanilla wafers. In that pan put a layer of vanilla wafers, then a layer of bananas. When you put each layer of bananas down you need to take a fresh lemon and squeeze the juice over the bananas. Putting cheese cloth over the lemon will keep seeds from dropping into your wafer and banana base. Do this with each banana layer. Continue until your bananas and cookies are gone.
You then need to use your blender to whip the whites of your eggs into a meringue. The beaters of your blender must be clean and dry, or your meringue will not peak high. Keep whipping on high speed until the egg whites begin to get stiff. Slowly add a little sugar and cream of tartar as you beat the eggs. I do not have an amount for this. I turn into my Grandma on this part, but it can’t be more than a few tablespoons of sugar and just a few shakes of cream of tartar. When your whites are still and have peaks stop.
If your pudding is done, pour it over your cookies and bananas. Then take the meringue and spoon it over the top of your dish. Spread it softly to cover the entire dish and slightly dot the top with the spoon to create points and peaks. Place it in a hot oven at 400 and let the meringue brown beautifully.
You can eat it hot or cold. I love it hot.
