====== Banana Pudding ======
{{recipes:desserts:banana_pudding:1393906711384.jpg?600|}}
<WRAP group>
<WRAP half column>
===== Ingredients =====
  * 1 ¼ cups granulated sugar, divided
  * ⅓ cup cornstarch
  * 4 cups whole milk
  * 4 large eggs, separated and divided
  * 1 teaspoon vanilla
  * ¼ teaspoon salt
  * 2 tablespoons unsalted butter
  * ¼ teaspoon cream of tartar
  * 1 11-ounce box nilla wafers
  * 3-4 bananas, depending on size
</WRAP>

<WRAP half column>
===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 8-10
  * [[http://cooking.nytimes.com/recipes/1015130-banana-pudding?smid=fb-nytimes&smtyp=cur|Source]]


----

{(rater>id=52|name=recipes:desserts:banana_pudding|type=rate|headline=off)}

</WRAP>
</WRAP>

===== Directions =====
  - Preheat oven to 350. 
  - Make custard: whisk 3/4 cup of the sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. 
  - Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat. Whisk in vanilla, salt and butter.
  - Make meringue: put the egg whites, cream of tartar and 1/2 cup of sugar in the heatproof bowl of an electric mixer, and set over a medium saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes. 
  - Transfer to the stand mixer fitted with whisk, and beat until stiff, about 5 to 7 minutes.
  - Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices. (Reserve remaining Nilla wafers for a child or incident of depression.)
  - Pour the custard over the bananas and cookies, then use a spatula to spread the meringue. Bake in oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow. Allow to rest until ready to serve.

{{tag>milk eggs vanilla_wafers banana southern cold}}
~~NOTOC~~
~~DISCUSSION|Notes~~